grains-legumes
Millet Bowl with Berbere-Roasted Roots
Pearl millet has fed the Sahel for four thousand years. Roasted first, then simmered in bay-scented water, it turns nutty and almost coconut-sweet — a foil for anything spiced.
Pearl millet has fed the Sahel for four thousand years. Roasted first, then simmered in bay-scented water, it turns nutty and almost coconut-sweet — a foil for anything spiced.