Millet is a subtle, underused and huge claims have been made
regarding its health benefits.
It has been mooted to have a Cancer-preventing alkyline, populations
who have customarily eaten millet are known to not acquire cancer.
It was also the staple food in China before rice for thousands of years.
It is also less known that it is one of the current dietry staple in Africa,
along with maize, yam and sorghum.
If you can get millet flakes, they are easier to cook, if you get the grain, then you
have to either soak or simmer for an hour. Below I give instructions of how to
prepare flakes, which are the same as rice.
Sweet potato (oddly, not related to normal potato) is known to be a very
nutrient-rich vegetable. Its important not to peel the potato as a lot of its
nutrients rest in the skin.
Ingredients:
Gram masala,
Passata
Sweet potato
Large onion, 2 cloves of garlic, peppers
Lime
Millet
Instructions:
- Put two tablespoons of Garam Masala powder in a bowl, mix with water to a paste, squeeze half a lime into the mix
- Chop onion, pepper and garlic
- Put a hefty scoop of Ghee in your pan and put on stoveplate. (Ideally ghee; if you dont have this, rapeseed will be a fair surrogate)
- Once pan is hot, add onions and peppers, fry a little, then add garlic
- Add your Gram masala-water mix just before onions, peppers and garlic are browned, then let simmer
- Boil some water in another pan, add your unpeeled Sweet Potato and let boil
- Add 200ml/500g of Passata to your already simmering curry sauce mix in the pan (simmer, don't boil)
- Add a cup of millet flakes to another pan and pour over it two cups of cold water, put on a low heat, and take off when water is absorbed by the flakes
- When sweet potato is boiled (not par-boiled but not too soft either), drain and mash and mix in with
the sauce
