Millet and Sorghum Grain

Pearl millet blends the flavors in soup. Millet flour can be mixed with water to make a thin batter, fermented for 1-3 d (stir together several times), and cooked on a griddle like pancakes. The ripe grain on sorghum stalks was usually fed to chickens in earlier days, but it was sometimes boiled or made into fresh or sour-dough pancakes. The seeds had to be pounded in a wooden mortar and winnowed to remove some of the husks. The seeds were then soaked in a bowl of water for 12 hours, ground in the bowl while moist, and set aside to ferment for 8-48 hr (until bubbly) before stirring into a batter.