Millet is a cereal grain that is widely cultivated and consumed in Africa, especially in arid and semi-arid regions where other crops may not thrive. Millet has many nutritional and health benefits, such as being rich in protein, fiber, minerals, antioxidants, and phytochemicals. Millet also has a low glycemic index, which means it does not cause a rapid spike in blood sugar levels after consumption.
One of the ways that millet is processed and preserved in Africa is through fermentation. Fermentation is a natural and traditional method of transforming raw materials into more digestible, nutritious, and flavorful products. Fermentation also enhances the shelf life and safety of foods by inhibiting the growth of spoilage and pathogenic microorganisms, lowering the pH, producing antimicrobial compounds, and removing antinutritional factors.
Millet-based fermented foods and beverages are very diverse and vary according to the region, culture, and preference of the consumers. Some of the most common millet-based fermented products in Africa are:
Koko: A millet porridge that is consumed as a breakfast or snack food in West Africa. It is made by soaking millet grains in water for a few days, then grinding them into a paste and cooking with water. The porridge is usually sweetened with sugar or honey and flavored with spices such as ginger, cloves, or nutmeg.
Fura: A millet-based dough that is cooked in boiling water and shaped into balls. It is popular in Nigeria, Ghana, Burkina Faso, and Niger. It is often served with a fermented milk drink called nunu or a spicy soup called miyan kuka.
Mangishi: A fermented millet flour that is used to make thick porridge or bread in Zambia. It is prepared by mixing millet flour with water and allowing it to ferment for several days. The fermented flour is then cooked with water or milk and eaten with vegetables, meat, or fish.
Jandh: A fermented millet beverage that is consumed as a refreshing drink in Sudan. It is made by soaking millet grains in water for a few days, then straining and boiling the liquid. The boiled liquid is then cooled and mixed with sugar and lemon juice.
Uji: A thin fermented millet porridge that is popular in East Africa. It is made by mixing millet flour with water and allowing it to ferment for a few hours or overnight. The fermented mixture is then boiled with water and sweetened with sugar or honey. Uji can be flavored with spices such as cinnamon, cardamom, or ginger.
Burukutu: A millet-based alcoholic beverage that is widely consumed in Nigeria, Ghana, Togo, Benin, and Cameroon. It is made by malting millet grains (sprouting and drying them), then mashing them with water and fermenting them for several days. The fermented mash is then filtered and boiled to produce a cloudy beer-like drink with a sour taste and a low alcohol content (about 3-6%).
Kunu-zaki: A non-alcoholic fermented millet drink that is common in northern Nigeria. It is made by soaking millet grains in water for a few days, then grinding them into a paste and adding spices such as ginger, cloves, black pepper, chili pepper, and sugar. The paste is then diluted with water and filtered to obtain a smooth drink that can be served hot or cold.
Ogi: A fermented millet gruel that is widely consumed in Nigeria, especially by infants and young children. It is made by soaking millet grains in water for a few days, then wet-milling them into a slurry and sieving to remove the bran. The slurry is then allowed to ferment for a few hours or overnight. The fermented slurry is then cooked with water to form a thick porridge that can be eaten plain or mixed with milk, sugar, or honey.
Bushera: A fermented millet drink that is popular in Uganda and Rwanda. It is made by roasting millet grains until they are browned, then grinding them into a coarse flour. The flour is then mixed with water and boiled to form a thick porridge. The porridge is then cooled and inoculated with a starter culture from a previous batch of bushera or from sorghum beer (called kwete). The inoculated porridge is then allowed to ferment for one or two days until it becomes sour and fizzy.
These are some examples of the many millet-based fermented foods and beverages that are enjoyed in African Region since the ancient time based on the local rich resources and cultures.
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