Breads
Cuscuz de Mil (Village Millet Couscous)
The Quirky Foodster Team
Ingredients
- 300 g (2 1/2 cups) millet flour or coarse millet couscous
- 1 tsp (1 tsp) salt
- 500 ml (2 cups) water, divided
- 2 tbsp (2 tbsp) butter or palm oil
Method
- Sprinkle the millet with a little water and rub between your palms to form small, even granules; let rest for 10 minutes.
- Steam the granules over simmering water for 20 minutes.
- Tip into a bowl, fluff with a fork, sprinkle with a little more water and salt, and steam again for 15 minutes.
- Stir in the butter or palm oil and fluff well before serving.
Introduction: Couscous made from pounded millet, known locally as cuscuz de mil, represents a village tradition in Guinea-Bissau's interior, where millet remains a dietary staple distinct from the coastal reliance on rice.
Cultural Background: Couscous made from pounded millet, known locally as cuscuz de mil, represents a village tradition in Guinea-Bissau's interior, where millet remains a dietary staple distinct from the coastal reliance on rice.
Tips: Steaming in two stages with resting in between is what gives the grains their characteristic light, separate texture.
Variations: Serve alongside a stew such as caldo de mancarra in place of rice. Use palm oil instead of butter for a fully vegan version; nutrition updates automatically via toggle.
Storage: Refrigerate for up to 2 days.
Reheating: Reheat by re-steaming for 5-10 minutes, or microwave covered with a splash of water.
Nutrition: Approx. 220 kcal, 5g protein, 6g fat, 38g carbohydrate per serving.
FAQs:
Q: Can I use instant couscous instead of millet?
A: Instant couscous is a different grain and texture; millet couscous is traditional here and worth seeking out.
Q: Is a couscoussier necessary?
A: A regular steamer lined with muslin cloth works just as well.
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