Millet Couscous With Buttermilk - Ethiopian

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.