Simple millet recipe

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is an ancient seed, originally cultivated in the dry climates of Africa and northern China since the Neolithic In time, millet spread throughout the world; the Romans and Gauls made porridge from it, and in the Middle Ages millet was more widely eaten than wheat. It is mentioned in the Old Testament as an ingredient for bread.

Today, millet continues to be a staple for a third of the world's population. Ground millet is used in flatbreads, such as Indian roti and Ethiopian and Eritrean injera (made from teff, a variety of millet). In Eastern Africa, millet is used to make beer. It is also an ingredient in Eastern European fermented drinks and porridges.


Rinse the in a sieve under cold running water. Put in a pan with the stock or water; bring to the boil, cover and simmer over low heat for approximately 15 minutes. The stock should be absorbed and millet should be fluffy. 

Garnish with the sprigs of fresh coriander.