African Millet Salad With Corn And Peppers Recipe

Ingredients for African Millet Salad With Corn And Peppers

• 1 cup millet
• Extra Virgin Olive Oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• Minced Ginger
• 1 teaspoon paprika
• Ground Black Pepper
• Ground Allspice
• Pinch of cayenne pepper
• 2 cups water
• 1/2 teaspoon salt
• 2 tablespoons lemon juice
• 1 tablespoon brown sugar
• 1 cup corn kernels
• Green Bell Pepper
• Roma Tomato
• 1/4 cup chopped fresh parsley
• Roasted Peanuts

How to Make African Millet Salad With Corn And Peppers

1. Heat 1 tablespoon olive oil in a 2-quart saucepan over medium heat. Saute 1 medium onion until golden brown and soft (about 5-7 minutes).
2. Add 2 cloves minced garlic and 1 inch grated ginger. Cook for 1 minute. Stir in 1 teaspoon paprika, 1/2 teaspoon black pepper, 1/4 teaspoon allspice, and a pinch of cayenne pepper. Cook for another minute.
3. Rinse 1 cup millet under cold water until water runs clear.
4. Add the rinsed millet to the pan; stir to coat with the oil and spices. Cook for 1-2 minutes until heated through.
5. Add 2 cups water and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
6. Check for doneness. If all liquid is absorbed and millet is tender, remove from heat and let steam, covered, for 10 minutes.
7. Transfer the cooked millet to a bowl and let cool completely.
8. In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons lemon juice, and 1 tablespoon brown sugar.
9. Add 1 cup of corn kernels, 1/2 cup chopped bell pepper (any color), 1/2 cup chopped tomato, and 1/4 cup chopped fresh parsley to the cooled millet.
10. Pour the dressing over the millet mixture and stir gently to combine.
11. Serve chilled, topped with 1/4 cup chopped peanuts.