Millet is a grain that is found in a number of west and east African dishes. From breakfast, to mains, to drinks, to dessert, whether it’s used whole or milled into a flour, millet gives its slightly sweet natural earthy taste to the many preparations it is part of.
Commonly available in its white (pearl), yellow or red form, this amazing grain can grow in poor, droughty, and infertile soils.
So concretely, what can millet do for you?
Millet is rich in fibers to help your digestion and is said to contain important nutrients, including copper, manganese, phosphorus, and magnesium. In other words, it helps lower blood pressure and protect the heart, repair and maintain good bones and may even help you reduces your chances of getting type 2 diabetes. Millet also contains some antioxidants known to help reduce the risk of certain cancers as well as Vitamin B, said to help reduce cholesterol levels.
What better way to start your day than with a breakfast meal that is bound to contribute to your good health?
Before I move on to the recipe, I have to let you know that whole raw millet is not easily digestible and you should cook it first if you want to take advantage of all its benefits.
Now that we know a little more about this grain of Africans (and Asians), let me share one of my favorite breakfast meals of all made with millet!
The West African Millet Donut (Massa) Recipe
Ingredients we’ve used in this recipe (for 6 people)
- 3 cups of Millet flour
- 1 cup of Water
- 1 ½ cups of sugar*
- 1 ¼ cups of rice porridge
- ½ cup of cooking oil (I’m using sunflower oil) – 125 mL
*If you have 3-4 very ripe bananas or plantains, substitute the sugar with this for best results: not only will it be the most original taste for this recipe, it is also more natural and healthy than processed sugar.
Eat as a snack on its own or dip in a warm millet porridge with cream or condensed milk. If you are lactose intolerant, try baobab fruit instead of milk.
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Do you eat millet in your country?
Let us know! How did you like this West African breakfast recipe? How do you use millet where you’re from? Share your tips, let’s exchange recipes!