Millet could be the oldest cultivated food in existence and is believed to be of greater prevalence in prehistory than even rice. This group of grains, believed to have originated in tropical Africa, later formed an important part of the diet of Chinese Neolithic and Korean Mumun societies, dating as far back as 2700 BC.
Tiny, round in shape and either white, gray, yellow or red, millet is suitable for growth in hot, arid climates. Because of its tolerance to difficult growing conditions, it can be cultivated in areas where other cereal crops, such as maize or wheat, would not survive. The most widely available edible type of millet is the pearled, hulled variety, which is the basic staple for households in the poorest of countries. In Western India, millet flour is commonly used to make the local staple flat bread. Millet porridge is a traditional food in Eastern Europe, eaten sweet (with milk and sugar) or savoury (with meat or vegetable stews). In some cultures, millets are also traditionally used in brewing millet beer or other fermented drinks, like the distilled liquor rakshi from Nepal.
Millets are rich in B vitamins, phosphorus, manganese and magnesium, amongst many other minerals. They are also high in insoluble fibre, making them very healthy. Although the protein content in millet is very close to that of wheat (about 11 per cent), none of the millets are closely related to wheat (and contain no gluten) making them suitable foods for those with celiac disease or intolerances to wheat.
Cooking millet is simple: after rinsing, add one part grain to two and a half parts boiling water or broth. When the liquid has returned to a boil, turn down the heat, cover and simmer for about half an hour. The texture of millet cooked this way will be fluffy, like rice. For a creamier consistency, stir the millet frequently adding a little water. For a nuttier flavour, toast the grains first until golden in a dry skillet before boiling.
Once, mainly associated in the Western world as the main ingredient in bird seed, this delicious ancient grain has recently become available at local supermarkets for human consumption, making it an easy and healthy choice for those who wish to add a little diversity to their cuisine.
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