Baku Kitchen! An independent reference of traditional food

millet

0 dishes.

Nothing here matches all of those at once. Try removing one — the counts beside each option are for the whole atlas, not for this page.

  • Boule

    Smooth millet or sorghum dough ball dipped into okra and meat sauces. Ready in 5 min prep and 25 min…

  • Fonio

    Fouta Djallon’s featherlight steamed grain with leaf or peanut sauces. Ready in 25 min prep and 45 min cooking. 4…

  • Fura da nono

    Spiced millet dough balls swirled into tangy fermented milk. Ready in 40 min prep and 12–24 hr for the milk…

  • Injera

    Spongy sourdough flatbread, called taita; foundation and utensil of every meal. Ready in 20 min prep and 2–4 days ferment…

  • Malwa

    Warm millet beer shared from one pot through long reed straws. Ready in 1 hr prep and 10 days cooking.…

  • Ngalakh

    Millet couscous with baobab fruit and peanut cream, shared at Easter. Ready in 40 min prep and 1 hr plus…

  • Oshifima

    Stiff pearl-millet mahangu porridge, Owambo staple. Ready in 5 min prep and 25 min cooking. 4 servings. A main recipe…

  • Tô

    Millet or sorghum paste with okra, baobab-leaf or kapok sauces. Ready in 20 min prep and 45 min cooking. 6…

  • Tuwo

    Millet paste with baobab-leaf or okra sauce; the daily staple. Ready in 20 min prep and 45 min cooking. 4…

  • Boza

    Thick fermented millet drink, faintly sour, sold from dedicated shops. Ready in 20 min prep and 1 hr cooking plus…