Baku Kitchen! An independent reference of traditional food

millet

80 dishes.

HoentayHaa Valley buckwheat dumplings stuffed with turnip greens and cheesewine & spiritHwahwaHome-brewed maize and millet beer, cloudy and sour, drunk from a clay potInjeraspongy sourdough flatbread, called taita; foundation and utensil of every mealKabatoStiff maize or millet paste eaten by hand with okra saucemainKaloDark stiff millet bread kneaded hot and torn to scoop stewsoup & stewKapusnyaksauerkraut soup with pork and milletKategnaInjera toasted crisp and brushed with spiced butter and berberesoup & stewKulishmillet and salo porridge-soup cooked over a campfiredrinkKunu zakiChilled spiced millet gruel, tangy and thin, drunk by the tumblerdrinkKunun gyadaCreamy millet and groundnut drink, thin enough to drink from a bowldrinkKunun zakilightly fermented millet drink spiced with ginger and tamarind, served coldwine & spiritKweteCloudy home-brewed beer of fermented maize and millet, drunk freshbreakfastLakhmillet porridge under sweetened curdled milk and orange-blossom creamLamuginChilled millet-flour drink sharp with ginger and cloves, sold in sachetssnackMaasasweet fried millet-rice fritters sold at marketswine & spiritMalwaWarm millet beer shared from one pot through long reed strawsMassaSmall spongy pancakes of fermented rice or millet batter, fried in dimpled panswine & spiritMbegeChagga banana beer brewed with finger milletbreakfastMonipearled millet porridge with tamarind, sugar and milkMonoPlain millet porridge eaten hot, sweetened with sugar or sour milkfermented & pickledMyeongtae SikhaePollock fermented with millet, radish and chili until sour and tenderNgalakhmillet couscous with baobab fruit and peanut cream, shared at Easterwine & spiritOmaloduHome-brewed mahangu millet beer, thick, sour and served in a calabashOshifimastiff pearl-millet mahangu porridge, Owambo stapledrinkOshikundulightly fermented mahangu and sorghum drink, tangy and refreshingPapa de milhomaize or millet porridge sweetened and sharpened with limewine & spiritPitoCloudy sour millet or sorghum beer served warm in calabashesPutaBumthang buckwheat noodles tossed in mustard oilwine & spiritRaksiClear spirit distilled at home from millet or rice, drunk warm from small metal cupswine & spiritSingchangCloudy home-brewed millet or maize beer, drunk warm from a bowlTapalapadense chewy village baguette baked in clay ovensTaryRoasted millet grains eaten by the spoonful with tea, butter or cream.ThiacriSteamed millet couscous folded into sweetened sour milk with nutmegdessertThiakrysweet millet couscous folded into creamy soured milkmainThiérésteamed millet couscous with meat and vegetable-bean saucedrinkThobwasweet fermented maize and millet drink, cloudy and refreshing

  • Aila

    Newari rice liquor poured from a height into clay cups at festival feasts. A wine & spirit recipe from Nepal.

  • Aklui

    Granular millet porridge taken with sugar or soured milk. Ready in 30 minutes prep and 40 minutes cooking. Serves 6.…

  • Arki

    Clear home-distilled spirit made from dates, millet or sorghum. A wine & spirit recipe from Chad.

  • Bangchang

    Cloudy home-brewed beer of fermented maize, rice or millet, served warm. A wine & spirit recipe from Bhutan.

  • Basi

    Steamed millet couscous served under a meat and vegetable sauce. A main recipe from Mali.

  • Ben-saalga

    Thin sour gruel of fermented pearl millet, drunk warm, often given to small children. Ready in 20 minutes prep and…

  • Beyaynetu

    Colorful vegan sampler of stews and salads spread over injera. Ready in 1 hr prep and 2 hr cooking. 6…

  • Bil-bil

    Cloudy red millet beer ladled from clay jars in northern courtyards. A wine & spirit recipe from Cameroon.

  • Bili-bili

    Sour red millet beer served warm from calabashes. A wine & spirit recipe from Central African Republic.

  • Bouillie

    Hot millet porridge with milk, sugar and peanut. Ready in 10 min prep and 25 min cooking. 4 servings. A…