First domesticated and cultivated thousands of years ago in the highlands that range from Uganda to Ethiopia, finger millet is now farmed more widely in the arid regions of Africa and South Asia as a staple cereal.
Slightly nuttier than quinoa with a couscous texture, finger millet is one of the most nutritious of all the major cereals thanks to its high fibre count, as well as being a great source of vitamin B1 and other minerals. It can be eaten as porridge, or milled into flour and used in bread or pancakes, as well as boiled and toasted. It’s also a great gluten-free alternative to most cereals out there.
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