Pennisetum glaucum – Pearl Millet (English) Manna (Afrikaans), Leotsa (Sepedi), Inyouti (isiNdebele), Luvhele (Tshivenda) and Unyawothi (isiZulu) – is an indigenous, drought tolerant, African ancient grain domesticated over 5000 years ago and widely cultivated across the continent from the Sahelian (Sahara Desert margin) countries down to South Africa.
Pearl Millet is high in fiber, phytochemicals, minerals and vitamins. It has one of the best essential amino acid compositions of all the cereals and can be cultivated in areas with low rainfall, high temperatures and shallow, sandy soils. Plus, it’s mild, slightly sweet, nutty taste and fluffy texture is deeply delicious!
South Africans have traditionally ground pearl millet into flour for porridges such as Tsonga-style Vuswa bya nwa-huva. Before the introduction of wheat flour many South African steamed breads (such as Zulu Ujeqe and Ndebele Inqebelengwane) were also made with millet. Offerings of fermented, millet-based beers have supported African spirituality since time immemorial.
Modern chefs often use pearl millet in place of rice or couscous with dishes such as millet Tabbouleh becoming popular restaurant staples worldwide.
This product has been prepared in a facility that uses gluten, sesame, soya and tree nuts.
Store in a cool, dry place. Once opened, store in an airtight container or reseal.
NUTRITIONAL INFORMATION (nutrient values for 100g uncooked pearl millet grains)
Total Fat 4.8g
Dietary Fibre 2.3g
Source: Food and Agriculture Organization of the United Nations, 1970.