Millet Couscous With Buttermilk - Ethiopian

6
Servings
15m
Prep Time
45m
Cook Time
1h
Ready In


"Millet has been grown and eaten in Africa for thousands of years. This refreshing millet dessert-like-porridge would make a delicious healthy breakfast as well. Feel free to substitute a variety of other fruits for the mango."

Original recipe yields 6 servings
OK
  • FOR MILLET
  • FOR MANGO & GINGER SYRUP
  • FOR BUTTERMILK

Nutritional

  • Serving Size: 1 (352.2 g)
  • Calories 606
  • Total Fat - 22.6 g
  • Saturated Fat - 10.8 g
  • Cholesterol - 182.7 mg
  • Sodium - 449.5 mg
  • Total Carbohydrate - 55.2 g
  • Dietary Fiber - 3.8 g
  • Sugars - 29.6 g
  • Protein - 44.3 g
  • Calcium - 185.8 mg
  • Iron - 2.7 mg
  • Vitamin C - 6.1 mg
  • Thiamin - 0.3 mg

TO MAKE THE MILLET


Step 1

Place a medium saucepan over medium heat and add the butter. When the butter melts, add the millet and cinnamon stick.

Step 2

Cook, stirring the millet so that it toasts evenly in the butter, about 3 minutes.

Step 3

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.

Step 4

Fluff the millet with a fork and transfer to a bowl to cool completely.

TO MAKE THE MANGO & GINGER SYRUP


Step 5

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.

Step 6

Lower the heat and simmer until the sugar dissolves and the liquid thickens a bit, about 15 minutes.

Step 7

Remove from the heat and immediately throw in the mango. Set aside to cool. Remove the ginger coins and vanilla pod before serving.

FOR THE BUTTERMILKFor the Buttermilk:


Step 8

Whisk together the buttermilk, sugar and nutmeg in a medium bowl or pitcher until the sugar dissolves completely. Refrigerate until serving.

Step 9

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.

Tips & Variations


No special items needed.

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