Baku Kitchen! An independent reference of traditional food

millet

80 dishes.

TôMillet or sorghum paste with okra, baobab-leaf or kapok saucesfermented & pickledTogwaLightly soured maize or millet gruel, drunk cool and unfilteredwine & spiritTongbaHot fermented millet beer sipped through a bamboo strawTuo zaafiSoft millet-corn swallow with ayoyo jute-leaf soup, northern staplemainTuwomillet paste with baobab-leaf or okra sauce; the daily stapleUjitangy fermented millet and sorghum porridge, morning stapleZhentroasted millet pressed with butter, sugar and raisinsZoom-koomMillet-flour water with ginger, tamarind and lemon; welcome drink

  • 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…