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Crunchy Millet Tots Ingredients: 1/3 cup minced yellow onion. 1 tablespoon extra virgin olive oil. 1 cup cooked millet. ½ teaspoon garlic powder. ½ teaspoon salt
Lungfish, white ants lured by drumming, matoke (steamed green bananas), braised goat with peanut and sesame sauce, grasshopper, squirrel, millet bread, goat stomach lining and intestines, Nile perch, rotten goat meat from a Ugandan drive-through, roasted corn, mixed grill (intestine-encased organs), cane rat with tilapia from Lake Victoria and ...
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Koko (also Ogi in Yoruba) is a spicy millet porridge. It is a popular Nigerian and Ghanaian street food and commonly consumed as a breakfast meal. It can also be taken in late afternoon as snack. [1] [2] Koko is made from many grains including millet with a few local spices added to give it a particular taste and color. [3]
Ragi mudde, ragi sangati or kali, colloquially simply referred to as either mudde or hittu which means 'lump' or 'dough', is a finger millet swallow dish of India in the state of Karnataka and Andhra Pradesh (Rayalaseema region). [1] In Tamil Nadu, especially in western Tamil Nadu, it is also called ragi kali.
Mizuame (水飴, literally "water candy", also known as millet jelly) is a sweetener from Japan. A clear, thick, sticky liquid, it is made by converting starch to sugars. Mizuame is added to wagashi to give them a sheen, eaten in ways similar to honey, and can be a main ingredient in sweets.
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