Millet

The grain is dry to the point of dust. Fat is structural, not seasoning.

Sour dairy hydrates the cooked grain and cools the whole plate at once.

Mineral molasses sugar over hay-sweet grain. Same field, same season.

Ground nut turns a thin porridge into a sauce with body.

Grated fresh over hot grain: fat and sweetness arriving in one spoon.

Lactic acid is the fastest fix for a grain this flat and dry.

Mucilage does the sauce work; the stiff porridge is only there to be dipped.

Popped in hot fat first, so the grain takes the smell without the leaf.

Sour fruit acid rescues millet from tasting like an obligation.

Bloomed until they crack; the pungency is the only sharp edge in the bowl.

Sorghum-millet beer is West African weekly. The grain ferments sour, not malty.

Lean gamey meat over hay-sweet grain: the Sahel plate, unchanged.

Toast the grain hard and the pyrazines line up with cocoa exactly.