📝 About This Recipe
A cornerstone of West African culinary heritage, particularly in Senegal, this Millet Couscous (Thiéré) offers a deep, nutty complexity that far outshines traditional wheat semolina. The pearls are traditionally hand-rolled and steamed to a cloud-like fluffiness, boasting an earthy aroma and a beautiful slate-grey hue. It is the ultimate gluten-free ancient grain vessel for rich, savory stews and vibrant vegetable tagines.
🥗 Ingredients
The Grains
- 500 grams Millet flour (coarse/granulated) (often labeled as millet couscous or Thiéré in specialty shops)
- 1.5 cups Warm water (infused with a pinch of salt)
- 1 tablespoon Baobab fruit powder (Lalo) (optional, used as a traditional binder for texture)
Steaming Aromatics
- 3-4 pieces Fresh mint sprigs (placed in the steaming water)
- 2 Bay leaves (dried)
- 1 piece Cinnamon stick (optional, for a subtle sweet fragrance)
Finishing Touches
- 3 tablespoons Unsalted butter or Ghee (melted)
- 1 teaspoon Sea salt (to taste)
- 1/4 cup Raisins or dried currants (soaked in warm water)
- 2 tablespoons Toasted almond slivers (for garnish)
👨🍳 Instructions
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1
If using raw millet flour, start by lightly moistening the flour in a large wide bowl. Sprinkle small amounts of salted warm water over the flour, rubbing it between your palms in a circular motion to form tiny, uniform pellets.
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2
Sift the formed grains through a wide-mesh sieve to ensure uniformity; any large clumps should be broken down and rerolled.
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3
Fill the bottom of a steamer pot (couscoussier) with water, adding the mint, bay leaves, and cinnamon stick. Bring to a steady boil.
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4
Line the steamer basket with a fine cheesecloth if the holes are large to prevent the fine millet grains from falling through.
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5
Transfer the millet grains into the steamer basket. Create a small well in the center of the grains with a spoon to allow steam to circulate evenly.
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6
Place the basket over the boiling water. Seal the joint between the pot and the basket with a damp cloth (lutage) to ensure no steam escapes from the sides.
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7
Steam the millet for the first round, about 20 minutes, until the grains look slightly darker and feel firm.
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8
Carefully remove the basket and tip the millet back into your large bowl. Use a fork to break up any clumps while it is hot.
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9
Sprinkle another 1/2 cup of water (and the Lalo/baobab powder if using) over the grains. Toss well to ensure the moisture is absorbed evenly.
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10
Return the millet to the steamer for a second round of 15-20 minutes. This second steaming is crucial for that signature tender-yet-chewy texture.
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11
Transfer the steamed millet to a serving platter for the final time. While steaming hot, fold in the butter or ghee and salt.
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12
Gently fluff the grains with a large fork or a traditional wooden whisk until every pearl is coated and distinct.
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13
Fold in the soaked raisins and top with toasted almonds for a beautiful contrast in texture and flavor.
💡 Chef's Tips
Millet grains are smaller than wheat couscous, so ensure your steamer holes are very fine or use cheesecloth. If the millet feels too dry after the first steam, don't be afraid to add a bit more water; millet is very thirsty. For an authentic flavor, look for 'Thiéré' in African grocery stores, which is often pre-fermented for a slight tang. Always fluff the grains while they are hot; once they cool, they are harder to separate. Leftovers freeze beautifully—just re-steam for 5 minutes to restore the fluffiness.
🍽️ Serving Suggestions
Serve as a base for 'Sénégalais Mafe' (Peanut Stew) for a rich, nutty pairing. Pair with a spicy lamb and root vegetable tagine to balance the earthy grain. Enjoy as a breakfast cereal by mixing with milk, honey, and fresh mango slices. Serve alongside grilled tilapia or sea bass with a side of spicy onion confit (Yassa style). Pairs wonderfully with a cold glass of Hibiscus (Bissap) tea.