Cooking for Niger: Getting to Know Millet

At least on-line, Niger seems to get a bit overshadowed, culinary-speaking, by a few of its neighbors (looking at you, Nigeria and Mali), but I wasn’t going to let that stop me. The book I read about Niger focused primarily on the Songhay in the northwestern part of the country, so I narrowed my recipe search to the same.

It does make me realize that as much as I’m learning from all of my reading and cooking, there’s still a whole world out there I’m passing by. Focusing on one group in one corner of a nation doesn’t give me the big picture, and I hope my very kind readers know that I know that. I’m limited by time; if I had the space, I would want to meet everyone and learn everything.

OK. Back to the food…

This was really good, by the way!

Peanut and Greens Stew

Adapted from a recipe at


  • 4 Tablespoons oil
  • 1 onion, chopped
  • ½ cup chopped roasted peanuts*
  • 2 Tablespoons creamy peanut butter
  • 1 tomato, chopped
  • ¼ cup tomato paste
  • 3 cups trimmed and finely chopped spinach
  • ¼ teaspoon red pepper
  • Pinch of salt
  • Pinch of pepper


  1. Heat oil in Dutch oven over medium heat. Add onion and peanuts. Cook for about 3 minutes, stirring constantly, until onion is soft.
  2. Stir in peanut butter, tomato, tomato paste, spinach, red pepper, salt, and pepper. Reduce heat.
  3. Cover and simmer for about 30 minutes, stirring occasionally.
  4. Serve over millet*** or rice.

* I really deep-roasted the peanuts. I got raw peanuts in the shell, shelled and then roasted them in a 350F oven for about 20 minutes. They were dark brown, but not burnt, and they added a super rich, deep flavor that I highly recommend.

Peanuts and Greens Stew
Peanuts and Greens Stew
(image by The Global Reader)

Sort of cheating with this one, since Niger is not technically North African, but hey – grilled corn is popular there, here and just about everywhere, and I thought the spices would go well with the stew…

North African Grilled Corn on the Cob

Adapted from a recipe at


  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon dried oregano
  • 12 teaspoon ground ginger
  • 12 teaspoon salt
  • 14 teaspoon ground cinnamon

    Spices mixed for North African Corn on the Cob
    Spices mixed for North African Corn on the Cob
    (image by The Global Reader)
  • 14 teaspoon black pepper
  • 1 dash clove
  • 4 ears corn, with husks
  • 2 teaspoons (or really as much as you want) butter or olive oil**


  1.  Prepare grill.
  2. Combine first 8 ingredients in a small bowl or jar; set aside.
  3. Melt butter in small saucepan on stove or grill, add as much of the spice mix as you want, stir until blended.
  4. Pull husks back from corn, and scrub silks. Brush spiced butter over corn, sprinkle with spice mixture. Place corn on grill rack; grill 12 minutes or until done, turning corn occasionally. You will have some charred spots – you want those!

* *This recipe could easily be made vegan by using olive oil instead of butter.

Niger Dinner
Niger Dinner
(image by T. Farmer)

***How to Cook Millet

Millet is a drought-tolerant crop, and therefore a super important food in arid places where growing conditions can be challenging. It was mentioned quite often in reading about Niger, so it was for sure going to be on the menu for Niger.
First time cooking it, but it won’t be the last. Really good flavor and texture; you should check it out if you aren’t familiar. It’s a popular grain in many parts of the world; I found mine at a Polish grocery store.

Adapted from a recipe at

Makes about 3 1/2 cups


  • 1 cup raw millet
    2 cups water (or broth, if you’d prefer)
    ¼ teaspoon salt, optional
    1 tablespoon unsalted butter, optional


1. In a large, dry saucepan or Dutch oven, over medium heat, toast the raw millet for 4-5 minutes. I stirred the whole time: the important thing is not let the grains burn.

2. Add the water and salt to the pan, being aware that the water will sputter and maybe splash since the pan is hot. Stir the millet well, increase the heat, and bring to a boil.

3. Once it boils, decrease the heat to low, drop in the butter (if using) and cover the pot. Simmer until the grains absorb most, but not all, of the water (the millet will continue soaking it up as it sits), about 15 minutes. Don’t lift the lid or stir too often. Too much fussing will cause the grains to break up and change texture.

4. Take the millet off the heat, and let sit, covered, for about 10 minutes. Then fluff with a fork and add more salt, if needed.

5. Millet needs to be served warm, and don’t shoot for leftovers. This grain does not seem to reheat well, and really dries out.

Millet in its raw state
Millet in its raw state
(image by The Global Reader)

Some Thoughts on Thoughtful Eating

There’s gonna be some changes around here…

My husband and I have been together for over 20 years. We were certainly not brought together in our bonds of love through food; when we first met, I was a vegetarian with 50 recipes for lentil loaf, and he existed on the All-American Male diet of hamburgers and pizzas. Then, about a decade ago, I woke up one day and wanted BBQ chicken and that was that.

Through the years, my husband has developed a much more adventurous palate, and happily joins me on my culinary adventures. And he has recently made his own dietary turn in a different direction: he’s now a pretty-much-all-of-the-time vegetarian. Which I love!

We are both ready to take much more responsibility for everything that we eat; where it comes from, who makes it happen, and what are the real costs of what’s on our plates. Life and death are all part of the cycle of existence, but does some other being really need to suffer so that I can get a cheap cheeseburger? Maybe not so much…

So, while neither of us are staking any permanent claims in  “I-am-this diet” territory, we’re going to flow where this much more humane stream takes us. There will still be periodic posts about chicken soup, and other yummy things that once walked around. Just not anyway near as much.

Highland cow sitting near the road.
Emo Cow
(image by Derek Harper via Wikimedia Commons)

Cooking for the Solomon Islands, part 2: Coconut Lime Curry Soup

Is this really something that the Solomon Islands is known for? Probably not, but I could use my freshly-made coconut milk, I like the blog I found it on, I didn’t have a lot of other options, and it sounded really good.

Game on.

Coconut Lime Curry Soup

adapted from an original recipe at SOOP: Soups of Our Planet


    • 2 tablespoons coconut oil
    • 1 cup shallots, chopped (approximately 4 large shallots)
    • 2 tablespoons fresh ginger, minced
    • 2 cloves garlic, chopped
    • 4 lbs butternut squash, peeled and chopped*
    • 4 cups vegetable stock
    • 2 cups water
    • 3 tablespoons curry powder** (divided)
    • 1 cup fresh coconut milk (or 1 can light coconut milk, store-bought)
    • juice of two limes
    • salt to taste

* peeling butternut squash: just do this. So very easy.

** curry powder: the original recipe calls for 3 tablespoons, but that really depends on your curry powder. I happen to have a pretty intense one right now, so 2 tablespoons would have been enough. What brand or blend you have on hand will also affect how much salt you will use.

image by Todd F.
image by Todd F.


  1. Heat oil in large pot or dutch oven over medium heat.
  2. Saute shallots until softened (3 to 5 minutes)
  3. Add 1 tablespoon of curry powder; stir and heat for 1 minute
  4. Add garlic and ginger, being very sure to not burn garlic – cook for another minute
  5. Add the butternut squash, making sure to stir and coat with as much of the curry mix as possible
  6. Add stock and water; bring to a boil

    image by Todd F.
    image by Todd F.
  7. Reduce heat, cover and simmer for around 30 minutes.
    1. You’re looking for the squash to be fork tender but not too mushy.
  8. When tender, transfer in batches to a blender to puree, or use an immersion blender
  9. Stir in the coconut milk, the rest of the curry, lime juice, and salt to taste.
  10. Let the flavors mingle for a few, and then serve with limes slices, fresh cilantro, or fresh basil
image by Todd F.
image by Todd F. (I have a broken leg right now, and have been craving fruit like crazy. Hence the apple garnish.)

Cooking for the Solomon Islands: DIY Coconut Milk

So far behind in cooking…but oh well!

Much like my search for books about the Solomon Islands, my quest for recipes did not turn up much. I kept running into the same three recipes from other global cooking blogs; we all seem to like the same food.

So…I combined a few things and here we are: I made homemade coconut milk and then whipped up some soup, using that very fresh ingredient. Easy peasy.

First up: Lots of coconuts in the Solomon Islands…coconut milk seemed like a natural thing to make.

Homemade Coconut Milk

This is really straight-forward stuff, and once you make it, you won’t want to use store-bought again.

What you’ll need:

  • 1 8oz bag Dried coconut (flakes, shredded, whatever).
    • I’ve always used non-frozen shredded; I would imagine frozen would be just fine, thawed
  • 4 cups Hot water (not boiling; remember – you will be touching it with your hands in just a few)
  • Blender
  • Cheesecloth or nut milk bag
  • Bowl (lined with cheesecloth)
  • Medium size Mason jar (to put your awesome coconut milk in)

What you’ll do:

  • Dump the whole bag of dried coconut into the blender
  • Pour all the water directly on to the coconut
  • Let sit for a few (maybe 5-10 minutes)
  • Puree 1-2 minutes
  • Pour into the cheesecloth/nut milk bag
  • Most of the liquid should go right through; make sure you squeeze out the rest
  • Transfer to your Mason jar
  • Store in the fridge for up to 4 days, or frozen for 3 months
    • Coconut oils solidify in cool temps really quickly. Just shake for a few minutes, and you are ready to go
  • Use it where ever you normally use coconut milk and/or any other kind of milk.

I love this stuff. So simple, so inexpensive, so good. And you can make soup! More on that tomorrow…

DIY Coconut Milk
DIY Coconut Milk
(image by The Global Reader)