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

  • Dambou

    Steamed millet couscous tossed with moringa leaves and oil. Ready in 30 min prep and 50 min cooking. 6 servings.…

  • Dakuwa

    Balls of roasted peanut, millet and ginger, pressed hard and chewy. Ready in 30 min prep and 10 min cooking.…

  • Dhido

    Hand-stirred buckwheat or millet mush, eaten with gundruk and curries. Ready in 5 minutes prep and 25 minutes cooking. Serves…

  • Dèguè

    Millet couscous in sweetened yogurt. Ready in 20 minutes prep and 30 minutes cooking. Serves 6. A dessert recipe from…

  • Dirkosh

    Injera dried to brittle sheets, nibbled dry or crumbled into stew. Ready in 10 minutes prep and 3 hours drying…

  • Eghajira

    Pounded millet, dates, cheese and milk whisked into a thick festival drink. Ready in 45 min prep and none cooking.…

  • Ersho

    Sour starter liquid saved from one injera batter to leaven the next. A fermented & pickled recipe from Eritrea.

  • Firfir

    Torn injera soaked in spicy berbere sauce and butter. Ready in 15 min prep and 35 min cooking. 4 servings.…

  • Fonde

    Cracked millet cooked soft and served under sweetened soured milk. Ready in 15 min prep and 45 min cooking. 6…

  • Gajami Sikhae

    Flounder fermented with millet, chilli and radish; sour, spicy fish relish. A fermented & pickled recipe from North Korea.