Northeast African Millet Patties

Millet is one of the oldest grains known to be cultivated by humans, and is one of the staple foods in many parts of the world like India, northern China, Korea, Japan, Russia and eastern Europe, and of course Africa where it is thought to have originated thousands of years ago. Although in North America it's primarily grown as livestock fodder, millet is a highly nutritious grain for humans, as well as non-glutenous and non-acid-forming to make it one of the most easily digestible and least allergenic of grains. It is nearly 15% protein, contains high amounts of fibre, B-complex vitamins including niacin, thiamin, and riboflavin, the essential amino acid methionine, lecithin, and some vitamin E. It is also particularly high in the minerals iron, magnesium, phosphorous, and potassium. The only drawback is that its hull is rich in phytic acid, but a good soaking overnight in water at room temperature allows enzymes to break down the phytic acid.

These easy to prepare millet patties are a great way to enjoy the mildly sweet and nutty flavour of millet.

Northeast African Millet Patties

1 cup millet, uncooked
2 cups water
3/4 cup tahini (or any other nut butter)
1 small onion, finely diced
1 1/2 tsp. celery seed
2 tbsp. tamari or fermented soy sauce (or to taste)
1 tbsp. sesame oil

Rinse the millet and soak in the water at room temperature over night.

Bring the water and millet to a boil, the quickly turn down the heat to low and cover. Simmer for about 20 minutes or until the water is absorbed. Remove from heat, fluff, and let sit uncovered for a few minutes to cool down.

Add all the other ingredients and mix well. Form into patties, and fry over medium heat in a lightly oiled pan for a few minutes on each side until brown. Serve as is or with a condiment or chutney, like Simple Tomato Chutney for example.

Alternatively, the millet may be served when warm without frying. It's delicious this way as well.

I like everything spicy, so I decided to serve the millet patties with some of my Mushroom Curry. India meets Africa. Yum!