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All pictures and texts in this web page are the property of nomaallim.com. Any use of any part of those contents without the written consent of nomaallim.com shall be subject to legal procedures as per international and local laws in the concerned country. Using the name "nomaallim" or "nomaallim com" or "nomaallim.com" in the text describing the unauthorized copied content shall not constitute an exception and shall be sanctioned in accordance to the effective laws and proceedings.
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DISCLAIMER:
Our pictorials are of informative nature and do illustrate works carried out by ourselves at our own premises for our own use and satisfaction. Readers who envisage to carry out similar works inspired by the below method shall do this at their own risks and liability. |
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What is millet couscous and difference with "regular" couscous
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Millet is a gluten free cereal, so common in West Africa and known for its health benefits like having a low glycemic index, while being rich in dietary fiber. It is sold as grains, couscous or flour.
It is commonly called "Mil" in the Western African French and the couscous is called "Couscous de petit mil", which translates into couscous of small millet. It may be prepared as a meat accompaniment or a dessert. |
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INGREDIENTS OF THE MILLET DESSERT
- 1/2 cup of millet couscous
- 1 tablespoon of ground cinnamon
- 1 tablespoon of honey
- 50g of creamed coconut
- Approximately 1,5 L of water
- 1/2 cup of raw cashew nuts
- 1/4 cup of raisins
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How to make this delicious cinnamon and coconut flavored custard with the millet couscous and all natural ingredients
Soak the raisins in cold water.
Soak the cashew nuts in hot water after turning off the heat.
Leave both in water for 30 minutes.
Soak the cashew nuts in hot water after turning off the heat.
Leave both in water for 30 minutes.
In the meantime, heat one cup of water, wait until warm then pour in 1/2 cup of millet couscous and leave it for 5 minutes.
Add more water until the millet couscous is completely covered and the water level is higher by a few millimeters, turn on the heat and add the coconut cream, the cinnamon and the honey.
Stir well the mix and keep stirring slowly for a few minutes.
Keep adding water little by little whenever the couscous millet absorbs it completely.
Stir well the mix and keep stirring slowly for a few minutes.
Keep adding water little by little whenever the couscous millet absorbs it completely.
Pour the creamy couscous millet while still hot into dessert, soup or tea cups depending on what you have.
Decorate with the cashew nuts and raisins and put in the fridge.
Taste and enjoy once it gets cold; it may be kept in the fridge for 3 days.
Taste and enjoy once it gets cold; it may be kept in the fridge for 3 days.
Bon appétit !
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