Millet (ilane in Arabic) is used to make a simple porridge-like soup which can be served for breakfast or as a light evening meal. Toasting the millet makes it easier to grind and helps release a light, nutty essence.
The recipe calls for canned evaporated milk (sold in Morocco as Lait Concentrate Non-Sucre). Directions for substituting whole milk for the evaporated milk follow the instructions below.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 5 minutes
Yield: 4 servings
- 1 1/4 cups (250 g) millet
- 6 cups (1500 ml) water
- 1 teaspoon salt, or to taste
- 1 tablespoon butter
- 1 can (5 to 6 oz./160 g) evaporated milk
Wash and drain the millet.
Heat a large skillet over medium heat. Add the millet and stir constantly until the millet is lightly colored and fragrant. Remove from the heat and grind the millet with a spice or coffee grinder.
Bring the water to a boil in a pot. Add the ground millet and salt and reduce the heat to maintain a simmer. Cook the millet, stirring occasionally, for about 30 minutes or until the millet is tender and the soup has thickened.
Stir in the evaporated milk and butter – and a little more water if you'd like to thin the soup – and continue simmering for 5 to 10 minutes longer. Taste for salt and serve.
To Prepare with Whole Milk
Wash, toast and grind the millet as described above. Simmer the millet in only 4 cups (1 liter) of water until porridge-thick. Watch the heat and stir frequently. Add the butter and enough whole milk (2 to 3 cups) to thin the soup. Bring back to a simmer and cook for 5 to 10 minutes longer. Taste for salt and serve.