a Gluten Free recipe
When was I introduced to Millet?
Growing up, in Morocco, my mom will usually make us soups called hssouwa based on a cereal called "millet". Meat was not part of our daily meals, instead meat bones were used, mostly to bring flavours to the dish. Millet was actually a good source of protein.
For years, I forgot the existence of millet and used only wheat instead because it’s what you’ll find in stores easily.
Recently, I was injured biking and broke my wrist so I started looking into something that will bring me electrlytes faster. So I brought some from my trip in Morocco and started eating it especcialy at breakfast and dinner, almost every day!
Not only, I can feel that I'm healing faster, but also my mood and my energy level are better. My digestif system is running smoother than ever! Also, it is making me full since breakfast and reducing all my cravings for chocolate and sugary stuff, which is absolutely neat! Actually, millet does contain plenty of carbohydrates.Can Millet replace wheat in bakery?
It is actually a gluten free cereal, which is why bakers prefer to mix it with other cereals for baked goods.
Millet, the origins
The cultivation of millet goes back to antiquity. It was already used and cultivated in prehistoric times. This is how it has been identified in many Neolithic stations. Data from excavations at the site of Dhar Titchilt in Mauritania testify to the cultivation of millet by local populations during a period of two centuries, from 1000 to 900 BC, without it being possible to demonstrate that it was local discovery or introduction. Depictions of wild millet have been discovered on pottery dating back around 5,000 years in central Sudan.
In Europe, millets were grown for their grains for human consumption. However, they gradually lost all their importance across the years sadly.
How and where it’s grown
It is the most drought tolerant cereal. It is grown in regions where the annual rainfall is between 150 and 800 mm. Its culture covered more than 33.39 million hectares, which are distributed mainly in the arid and semi-arid zones of Africa with 20.6 million hectares cultivated for a production of 13.6 million tons. Pearl millet is a versatile cereal crop that provides food, fodder, and fuel on more than 31 million hectares worldwide which accounts for 50% of total millet production (Jalaja et al., 2016). More than 90 million people are dependent on pearl millet for their daily diet and income. It is cultivated in more than 30 countries on five continents, namely Asia, Africa, North America, South America and Australia, and supports more than 100 million people - the poorest of the poor.
Its composition in micro-nutrients
The macronutrient analysis of the pearl millet studied in this work revealed that it contains 9.8% protein, 3.6% lipids, 75% carbohydrates and 15.5% dietary fiber. Pearl millet contained good concentrations of essential electrolytes and is considered more nutritious than fine grains. Our pearl millet analysed was especially rich in calcium (222mg/100g), phosphorus (272mg/100g) and magnesium (158mg/100g).
The Millet Porridge
List of Your Ingredients
Ieverything your need to make this porridge perfectly:
1 cup millet Pearl
3 cup of water or plant milk
a small pan
some fresh fruits
+ some roasted seeds
pour 1 cup millet Pearl in 3 cup of water and let it sit overnight
the next day, rince the pearls
pour them in a small pan
add 3 cups of water or of plant milk
stir on a medium-high
let it simmer for 30 minutes!
once the liquid is evaporated, it's ready
add some fresh fruits
+ some roasted seeds
I would to read your comments and share with me other recipees with this fabulous cereal.