Millet Couscous With Buttermilk Recipes

MILLET COUSCOUS WITH BUTTERMILK

Steps:

• 1. For the millet: Place a medium saucepan over medium heat and add the butter. When the butter melts, add the millet and cinnamon stick. Cook, stirring the millet so that it toasts evenly in the butter, about 3 minutes. Add 1 3/4 cups water and the salt. When the water comes to a boil, lower the heat, cover and simmer for 25 minutes. Fluff the millet with a fork and transfer to a bowl to cool completely.
• 2. For the mango and ginger syrup: While the millet is cooking, put the sugar, ginger, scraped vanilla seeds and pod, salt and 2/3 cup water in a small saucepan and bring to a boil. Lower the heat and simmer until the sugar dissolves and the liquid thickens a bit, about 15 minutes. Remove from the heat and immediately throw in the mango. Set aside to cool. Remove the ginger coins and vanilla pod before serving.
• 3. For the buttermilk: Whisk together the buttermilk, sugar and nutmeg in a medium bowl or pitcher until the sugar dissolves completely. Refrigerate until serving.
• 4. Spoon the millet into 6 small bowls and top each serving with about 1/2 cup buttermilk. Spoon some mango on top and drizzle with some of the syrup.

TIAKRI (STEAMED MILLET COUSCOUS)

Steps:

• Place the millet flour in a medium-sized bowl and dampen it slightly with the water. Form small lentil-sized balls from the dampened flour by rubbing them around in your hands. Think kindergarten and making beads. (You may need more or less water depending on the texture of your millet flour, so add the water gradually.) When the balls are made, place them in the top part of a couscoussière or a steamer and steam until they are cooked through, about 20 minutes. When ready, remove and allow the tiakri to cool to room temperature. While the milled balls are cooling, add the sugars to the buttermilk and stir well to make sure that it is well mixed. When the milled balls have cooled, place them in a serving bowl, pour the sweetened buttermilk over them, and serve.