Millet is a highly nutritious cereal, known from ancient times, which is grown in tropical and temperate climates. The species grown in the tropics forms part of the staple diet of the peoples living in the dry, drought-prone areas of Africa and Asia.
Sorghum, finger and bulrush millet are those most widely grown. The cereal is pounded and eaten in the form of a porridge and sorghum is also used for making beer.
The species of millet grown in temper-ate climates and also sometimes in tropical climates is used for either human or livestock consumption depending on the prosperity of the country. The most usual varieties are common, little, foxtail and Japanese millet.
Millet Bread ‘This is an unusual pancake-type bread, adapted from a North African recipe, where millet is an important staple food.
Serve Millet Bread with butter and honey or jam. Alternatively, serve it with a savoury spread such as liver pate.
1 oz. fresh yeast
½ teaspoon sugar
2 tablespoons lukewarm milk
8 oz. millet flour V teaspoon salt
6 fl. oz. lukewarm water
1 oz. vegetable fat, melted
Crumble the yeast into a small bowl and mash in the sugar with a kitchen fork. Add the milk and cream the milk and yeast together. Set the bowl aside in a warm, draught-free place for 15 to 20 minutes or until the yeast mixture is puffed up and frothy.
Sift the flour and salt into a warmed, medium-sized mixing bowl. Make a well in the centre and pour in the yeast mixture.
Pour in the water, stirring constantly with a wooden spoon to form a thin, smooth batter. Beat the batter for 1 minute.
Cover the bowl with a clean damp cloth and set it aside in a warm, draught-free place. Leave it for 45 min-utes or until it has increased in bulk and is very frothy.
Heat a girdle or heavy-based frying-pan over low heat for 3 minutes or until it is hot. Using a pastry brush, coat the girdle or pan with a little of the melted vegetable fat. Pour about one-eighth of the batter on to the girdle or pan and cook it for 4 minutes or until the top of the mixture has set. Turn the bread over and cook on the other side for 4 minutes or until it is deep golden brown. Remove the bread from the girdle or pan and keep warm while you cook the remaining batter in the same way.