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Finger millet (Eleusine coracana) is an annual herbaceous plant widely grown as a cereal crop in the arid and semiarid areas in Africa and Asia. It is a tetraploid and self-pollinating species probably evolved from its wild relative Eleusine africana. [2] Finger millet is native to the Ethiopian and Ugandan highlands. [3]
Millet porridge made with pumpkin is particularly common. In the Lipetsk Oblast ritual and daily meals from millet include chichi (Russian: чичи). These are millet fritters. [56] Millet is the main ingredient in bánh đa kê, a Vietnamese sweet snack.
Eleusine coracana: Finger millet; Eragrostis tef: Teff; Paniceae tribe in the subfamily Panicoideae: Genus Panicum: Panicum miliaceum: Proso millet (common millet, broomcorn millet) Panicum sumatrense: Little millet; Pennisetum glaucum: Pearl millet; Setaria italica: Foxtail millet; Genus Digitaria. Digitaria exilis: White fonio; Digitaria ...
Paspalum scrobiculatum, commonly called kodo millet or koda millet, [1] [2] [3] is an annual grain that is grown primarily in Nepal (not to be confused with ragi (finger millet, Eleusine coracana)) [4] [5] and also in India, Philippines, Indonesia, Vietnam, Thailand, and in West Africa from where it originated.
Proso millet: Panicum miliaceum: চীনা (Sinā) চীনা (Cheenā) ચેનો (Cheno) ಬರಗು (Baragu) പനിവരക് (Panivarakku) वरी (Vari) ଚଣି (Chaṇi) මෙනේරි (Meneri) பனிவரகு (Panivaragu) వరిగులు (Varigulu) चेनो/बरी (Cheno/Bari) कंगनी ...
Mangisi is a traditional sweet-sour beverage made through the natural fermentation of millet mash and is native to Zimbabwe. The preparation of mangisi varies across different regions of Zimbabwe. In one common method, finger millet is malted and then milled into flour, which is mixed with water. This mixture is gradually heated for about 80 ...
Tongba: Limbu style, hot millet beer Tongba is actually the name of the vessel that holds the fermented millet beverage known as mandokpenaa thee. [4] Tongba is prepared from brown finger millet (Eleusine coracana, also known as ragi in India or kodo in Nepal) grown in hilly regions, and it is cooked and combined with traditionally cultured khesung, which is a microbial colony or starter culture.
Ragi mudde, ragi sangati or kali, colloquially simply referred to as either mudde or hittu which means 'lump' or 'dough', is a finger millet swallow dish of India in the state of Karnataka and Andhra Pradesh (Rayalaseema region). [1] In Tamil Nadu, especially in western Tamil Nadu, it is also called ragi kali.