Following up on Esther's and Joshua's posts (concatenated below) regarding recipes, here's a question and a thought concerning sorghum and bajra (using here a common name in India for pearl millet). How often are broken sorghum or broken bajra used in recipes? (Broken as in grits or polenta, but not milled to a flour). It seems to me that there is potential for these "major millets" (sorghum and bajra, which are larger than the "small millets") in this form for the North American, or at least US, market. Joshua, do any of your sorghum recipes use broken grains? Esther, in perusing the list of recipes at the site you shared, I note that the recipes for sorghum and bajra mostly use flour, and sometimes the whole grains, cooked and mashed. There is also something called "rawa," which from a search online may refer to cracked grains? My personal exposure to broken grains of sorghum or bajra was in Mali (where bajra / pearl millet is called saɲɔ or sanyo in Bambara and gawri in Fula). Broken or cracked white sorghum can be cooked as "broken rice" (ɲɛɲɛkini or nyenyekini in Bambara), and eaten with a sauce. Literal broken rice is eaten the same way. Bajra, on the other hand, is ground (or typically pounded) into somewhat finer size for one kind of porridge (called seri in Bambara). Finer still, it can be steamed as couscous (basi in Bambara, lacciri in Fula). As far as I know, the small millets don't seem to get this treatment anywhere - their being used either as whole (hulled) grains or as flour. Anyway, might there be a market in North America for hot cereals from cracked sorghum or bajra - along the lines of steel-cut oats or Wheatena? I tried milling whole sorghum in a blender to a kind of polenta, and cooked it mixed with rolled oats in a hot cereal - nice flavor. Could cracked sorghum be marketed as a rice alternative? Could a West African couscous product made with bajra be developed for sale? Will leave it there, with the thought that there is a lot of potential with the range of millets that could be explored. Expanding for a moment on that thought, a very different example from the site Esther shared is a "barnyard millet milk"-is there something about the flavor of that particular millet (Indian barnyard) that makes it an appealing beverage? Never would have occurred to me... Don Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance On Fri, May 12, 2023 at 9:50 AM Esther Shekinah <eshekinah@michaelfields.org> wrote:

Hi all,

Many of you may know this already, but thought I'd share this info for those who may not, especially since we were talking about recipes.

India has a research institute for Millets https://www.millets.res.in/

Published recipes involving millets here: https://www.millets.res.in/m_recipes.php

Thanks, Esther

Esther Shekinah, D. PhD Research Agronomist /Program Director (WiWiC) www.michaelfields.org

---- On Wed, May 10, 2023 at 9:27 AM Joshua Auerbach via Collab < collab@lists.millets2023.space> wrote:

Thanks,

I've got some good sorghum recipes I could share.

-Joshua

Joshua Auerbach <https://www.linkedin.com/in/joshuamauerbach/> <https://www.facebook.com/joshuaauerbach> <https://twitter.com/Quantification> <https://www.instagram.com/joshua_auerbach/>

<https://www.whitemountain.org>

*Director of Marketing and Communications*

On Wed, May 10, 2023 at 2:58 AM Taguchi, Makiko (NSP) < Makiko.Taguchi@fao.org> wrote:

...

Dear all,

I’d like to remind everyone in this list also that there’s a Global Chefs Challenge ongoing under IYM2023. Please help us spread the word and have people submit recipes on Instagram. We will be creating a digital cookbook later in the year selecting some submissions there. It is for both professional chefs and hobby cooks. Please join and/or help us spread the word!

https://www.fao.org/millets-2023/the-iym2023-global-chefs-challenge/en

Thank you

Makiko

-- Collab mailing list Collab@lists.millets2023.space https://lists.millets2023.space/mailman/listinfo/collab

-- Collab mailing list Collab@lists.millets2023.space https://lists.millets2023.space/mailman/listinfo/collab

Hi Don What you described is common in India - called rava. You can easily buy millet rava and it is used in a wide range of Indian dishes. A friend of mine in San Jose, USA, was having trouble importing whole millets he had to resort to importing millet rava to be able to pass quarantine requirements. Regards Joanna Sent from Outlook for Android<https://aka.ms/AAb9ysg> ________________________________ From: Collab <collab-bounces@lists.millets2023.space> on behalf of Joshua Auerbach via Collab <collab@lists.millets2023.space> Sent: Saturday, May 13, 2023 11:32:36 PM To: Don Osborn <don@milletsalliance.org> Cc: Esther Shekinah <eshekinah@michaelfields.org>; collab@lists.millets2023.space <collab@lists.millets2023.space> Subject: Re: [Collab] Broken sorghum & broken bajra in cooking (was Re: Culinary dimensions of IYM ...) Hi Don, Mine currently do not, but I do eventually intend to include broken grain. Even just sorghum bran is impossible to come by. Joshua Auerbach 347-628-9033 Sent via mobile On Sat, May 13, 2023, 11:10 AM Don Osborn <don@milletsalliance.org<mailto:don@milletsalliance.org>> wrote: Following up on Esther's and Joshua's posts (concatenated below) regarding recipes, here's a question and a thought concerning sorghum and bajra (using here a common name in India for pearl millet). How often are broken sorghum or broken bajra used in recipes? (Broken as in grits or polenta, but not milled to a flour). It seems to me that there is potential for these "major millets" (sorghum and bajra, which are larger than the "small millets") in this form for the North American, or at least US, market. Joshua, do any of your sorghum recipes use broken grains? Esther, in perusing the list of recipes at the site you shared, I note that the recipes for sorghum and bajra mostly use flour, and sometimes the whole grains, cooked and mashed. There is also something called "rawa," which from a search online may refer to cracked grains? My personal exposure to broken grains of sorghum or bajra was in Mali (where bajra / pearl millet is called saɲɔ or sanyo in Bambara and gawri in Fula). Broken or cracked white sorghum can be cooked as "broken rice" (ɲɛɲɛkini or nyenyekini in Bambara), and eaten with a sauce. Literal broken rice is eaten the same way. Bajra, on the other hand, is ground (or typically pounded) into somewhat finer size for one kind of porridge (called seri in Bambara). Finer still, it can be steamed as couscous (basi in Bambara, lacciri in Fula). As far as I know, the small millets don't seem to get this treatment anywhere - their being used either as whole (hulled) grains or as flour. Anyway, might there be a market in North America for hot cereals from cracked sorghum or bajra - along the lines of steel-cut oats or Wheatena? I tried milling whole sorghum in a blender to a kind of polenta, and cooked it mixed with rolled oats in a hot cereal - nice flavor. Could cracked sorghum be marketed as a rice alternative? Could a West African couscous product made with bajra be developed for sale? Will leave it there, with the thought that there is a lot of potential with the range of millets that could be explored. Expanding for a moment on that thought, a very different example from the site Esther shared is a "barnyard millet milk"-is there something about the flavor of that particular millet (Indian barnyard) that makes it an appealing beverage? Never would have occurred to me... Don Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance On Fri, May 12, 2023 at 9:50 AM Esther Shekinah <eshekinah@michaelfields.org<mailto:eshekinah@michaelfields.org>> wrote: Hi all, Many of you may know this already, but thought I'd share this info for those who may not, especially since we were talking about recipes. India has a research institute for Millets https://www.millets.res.in/ Published recipes involving millets here: https://www.millets.res.in/m_recipes.php Thanks, Esther Esther Shekinah, D. PhD Research Agronomist /Program Director (WiWiC) www.michaelfields.org<http://www.michaelfields.org/> ---- On Wed, May 10, 2023 at 9:27 AM Joshua Auerbach via Collab <collab@lists.millets2023.space<mailto:collab@lists.millets2023.space>> wrote: Thanks, I've got some good sorghum recipes I could share. -Joshua Joshua Auerbach [https://lh6.googleusercontent.com/qWaXkNPea4xDexfmXSYT3wOZUbyQgrWL2LaQDTJIty...] <https://www.linkedin.com/in/joshuamauerbach/> [https://lh6.googleusercontent.com/v1dN53z1Bv7vXMamhbVOBJ3THbAX1ZVMIWuH-3GXdf...] <https://www.facebook.com/joshuaauerbach> [https://lh6.googleusercontent.com/ZN9D_Fc7iwUgmhwJ1-XfQS_5IuF9rw0tySXOlvuODZ...] <https://twitter.com/Quantification> [https://lh3.googleusercontent.com/vi99YhiH5-CQ1aaedEuco9j1dkMy3rp8uZfIHd2ADY...] <https://www.instagram.com/joshua_auerbach/> [https://ci3.googleusercontent.com/mail-sig/AIorK4y7IMSFNplDsDLBNverB6942ajRi...] <https://www.whitemountain.org> Director of Marketing and Communications On Wed, May 10, 2023 at 2:58 AM Taguchi, Makiko (NSP) <Makiko.Taguchi@fao.org<mailto:Makiko.Taguchi@fao.org>> wrote: Dear all, I’d like to remind everyone in this list also that there’s a Global Chefs Challenge ongoing under IYM2023. Please help us spread the word and have people submit recipes on Instagram. We will be creating a digital cookbook later in the year selecting some submissions there. It is for both professional chefs and hobby cooks. Please join and/or help us spread the word! https://www.fao.org/millets-2023/the-iym2023-global-chefs-challenge/en Thank you Makiko -- Collab mailing list Collab@lists.millets2023.space<mailto:Collab@lists.millets2023.space> https://lists.millets2023.space/mailman/listinfo/collab -- Collab mailing list Collab@lists.millets2023.space<mailto:Collab@lists.millets2023.space> https://lists.millets2023.space/mailman/listinfo/collab

Thanks, Joanna, Joni, and Joshua, for your replies. Joanna, seems like the “rava” you mention and the “rawa” in some recipes on the millets.res.in site must be the same thing? I'd be interested to know more details on the import experience of your friend in San Jose. (Off-list is fine - I'm trying to refine my limited understanding of the import sector.) Joni, Sounds interesting, and would like to know more about the facility. Regarding cooking times, probably would be shorter? But you probably are asking something more detailed. One question for all is about the degrees of milling or types of grinds (as in coffee) that are coarser than flour. Are there different norms in terms of the size of the pieces, and if so, do those relate to names like cracked, grits, polenta, rava/rawa, or nyenye? Then there's a French term - concassé - which might align with cracked (as far as I understand any of this). The latter question might be one that could be raised at tomorrow's (5/17) Millets Webinar, altho it is not particular to millets (and among millets is most applicable to major millets). Best to all, Don DO, EL, MI, US NAMA On Mon, May 15, 2023 at 8:30 PM Joni Kindwall-Moore < joni@snacktivistfoods.com> wrote:

I toured a facility today that could probably make cracked sorghum. I am going to send them some to try it out. I am curious how it impacts cooking time in commercial applications.

On Sun, May 14, 2023 at 12:41 AM Joanna Kane-Potaka via Collab < collab@lists.millets2023.space> wrote:

...

Hi Don What you described is common in India - called rava. You can easily buy millet rava and it is used in a wide range of Indian dishes.

A friend of mine in San Jose, USA, was having trouble importing whole millets he had to resort to importing millet rava to be able to pass quarantine requirements.

Regards Joanna

Sent from Outlook for Android <https://aka.ms/AAb9ysg> ------------------------------ *From:* Collab <collab-bounces@lists.millets2023.space> on behalf of Joshua Auerbach via Collab <collab@lists.millets2023.space> *Sent:* Saturday, May 13, 2023 11:32:36 PM *To:* Don Osborn <don@milletsalliance.org> *Cc:* Esther Shekinah <eshekinah@michaelfields.org>; collab@lists.millets2023.space <collab@lists.millets2023.space> *Subject:* Re: [Collab] Broken sorghum & broken bajra in cooking (was Re: Culinary dimensions of IYM ...)

Hi Don,

Mine currently do not, but I do eventually intend to include broken grain. Even just sorghum bran is impossible to come by.

Joshua Auerbach 347-628-9033 Sent via mobile

On Sat, May 13, 2023, 11:10 AM Don Osborn <don@milletsalliance.org> wrote:

Following up on Esther's and Joshua's posts (concatenated below) regarding recipes, here's a question and a thought concerning sorghum and bajra (using here a common name in India for pearl millet). How often are broken sorghum or broken bajra used in recipes? (Broken as in grits or polenta, but not milled to a flour). It seems to me that there is potential for these "major millets" (sorghum and bajra, which are larger than the "small millets") in this form for the North American, or at least US, market.

Joshua, do any of your sorghum recipes use broken grains?

Esther, in perusing the list of recipes at the site you shared, I note that the recipes for sorghum and bajra mostly use flour, and sometimes the whole grains, cooked and mashed. There is also something called "rawa," which from a search online may refer to cracked grains?

My personal exposure to broken grains of sorghum or bajra was in Mali (where bajra / pearl millet is called saɲɔ or sanyo in Bambara and gawri in Fula). Broken or cracked white sorghum can be cooked as "broken rice" (ɲɛɲɛkini or nyenyekini in Bambara), and eaten with a sauce. Literal broken rice is eaten the same way.

Bajra, on the other hand, is ground (or typically pounded) into somewhat finer size for one kind of porridge (called seri in Bambara). Finer still, it can be steamed as couscous (basi in Bambara, lacciri in Fula).

As far as I know, the small millets don't seem to get this treatment anywhere - their being used either as whole (hulled) grains or as flour.

Anyway, might there be a market in North America for hot cereals from cracked sorghum or bajra - along the lines of steel-cut oats or Wheatena? I tried milling whole sorghum in a blender to a kind of polenta, and cooked it mixed with rolled oats in a hot cereal - nice flavor. Could cracked sorghum be marketed as a rice alternative? Could a West African couscous product made with bajra be developed for sale?

Will leave it there, with the thought that there is a lot of potential with the range of millets that could be explored. Expanding for a moment on that thought, a very different example from the site Esther shared is a "barnyard millet milk"-is there something about the flavor of that particular millet (Indian barnyard) that makes it an appealing beverage? Never would have occurred to me...

Don

Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance

On Fri, May 12, 2023 at 9:50 AM Esther Shekinah < eshekinah@michaelfields.org> wrote:

Hi all,

Many of you may know this already, but thought I'd share this info for those who may not, especially since we were talking about recipes.

India has a research institute for Millets https://www.millets.res.in/

Published recipes involving millets here: https://www.millets.res.in/m_recipes.php

Thanks, Esther

Esther Shekinah, D. PhD Research Agronomist /Program Director (WiWiC) www.michaelfields.org

---- On Wed, May 10, 2023 at 9:27 AM Joshua Auerbach via Collab < collab@lists.millets2023.space> wrote:

Thanks,

I've got some good sorghum recipes I could share.

-Joshua

Joshua Auerbach <https://www.linkedin.com/in/joshuamauerbach/> <https://www.facebook.com/joshuaauerbach> <https://twitter.com/Quantification> <https://www.instagram.com/joshua_auerbach/>

<https://www.whitemountain.org>

*Director of Marketing and Communications*

On Wed, May 10, 2023 at 2:58 AM Taguchi, Makiko (NSP) < Makiko.Taguchi@fao.org> wrote:

Dear all,

I’d like to remind everyone in this list also that there’s a Global Chefs Challenge ongoing under IYM2023. Please help us spread the word and have people submit recipes on Instagram. We will be creating a digital cookbook later in the year selecting some submissions there. It is for both professional chefs and hobby cooks. Please join and/or help us spread the word!

https://www.fao.org/millets-2023/the-iym2023-global-chefs-challenge/en

Thank you

Makiko

-- Collab mailing list Collab@lists.millets2023.space https://lists.millets2023.space/mailman/listinfo/collab

-- Collab mailing list Collab@lists.millets2023.space https://lists.millets2023.space/mailman/listinfo/collab

-- Collab mailing list Collab@lists.millets2023.space https://lists.millets2023.space/mailman/listinfo/collab

Thanks, Nate. This is a great idea. Let’s follow up off-list. (I’ll also be consulting with my colleagues). Looks like Nebraska will be a happening place this summer for millets (including sorghum, of course)! All the best, Don DO, EL, MI, US NAMA On Tue, May 16, 2023 at 9:53 AM Sorghum United <sorghumunited@gmail.com> wrote:

Don et. al.:

Sorghum United has chosen to celebrate the IYM with a North American Sorghum and Millets Culinary Experience! The event will feature cooking demonstrations as well as nutrition and environmental impact presentations. The Experience is open to the public, but is aimed primarily at chefs, dieticians, and physicians. We will be putting out a press release on this tomorrow and would like to include NAMA as a partner. Please let me know if this is something you would like to be associated with.

The event will take place in Grand Island Nebraska July 10-13. See the signup genius for more details here: https://www.signupgenius.com/go/10C084DABAA29A0F9C34-2023

All the best,

Nate Blum

On Tue, May 16, 2023 at 6:41 AM Don Osborn <don@milletsalliance.org> wrote:

...

Thanks, Joanna, Joni, and Joshua, for your replies.

Joanna, seems like the “rava” you mention and the “rawa” in some recipes on the millets.res.in site must be the same thing?

I'd be interested to know more details on the import experience of your friend in San Jose. (Off-list is fine - I'm trying to refine my limited understanding of the import sector.)

Joni, Sounds interesting, and would like to know more about the facility.

Regarding cooking times, probably would be shorter? But you probably are asking something more detailed.

One question for all is about the degrees of milling or types of grinds (as in coffee) that are coarser than flour. Are there different norms in terms of the size of the pieces, and if so, do those relate to names like cracked, grits, polenta, rava/rawa, or nyenye? Then there's a French term - concassé - which might align with cracked (as far as I understand any of this).

The latter question might be one that could be raised at tomorrow's (5/17) Millets Webinar, altho it is not particular to millets (and among millets is most applicable to major millets).

Best to all,

Don

DO, EL, MI, US NAMA

On Mon, May 15, 2023 at 8:30 PM Joni Kindwall-Moore < joni@snacktivistfoods.com> wrote:

...

I toured a facility today that could probably make cracked sorghum. I am going to send them some to try it out. I am curious how it impacts cooking time in commercial applications.

On Sun, May 14, 2023 at 12:41 AM Joanna Kane-Potaka via Collab < collab@lists.millets2023.space> wrote:

...

Hi Don What you described is common in India - called rava. You can easily buy millet rava and it is used in a wide range of Indian dishes.

A friend of mine in San Jose, USA, was having trouble importing whole millets he had to resort to importing millet rava to be able to pass quarantine requirements.

Regards Joanna

Sent from Outlook for Android <https://aka.ms/AAb9ysg> ------------------------------ *From:* Collab <collab-bounces@lists.millets2023.space> on behalf of Joshua Auerbach via Collab <collab@lists.millets2023.space> *Sent:* Saturday, May 13, 2023 11:32:36 PM *To:* Don Osborn <don@milletsalliance.org> *Cc:* Esther Shekinah <eshekinah@michaelfields.org>; collab@lists.millets2023.space <collab@lists.millets2023.space> *Subject:* Re: [Collab] Broken sorghum & broken bajra in cooking (was Re: Culinary dimensions of IYM ...)

Hi Don,

Mine currently do not, but I do eventually intend to include broken grain. Even just sorghum bran is impossible to come by.

Joshua Auerbach 347-628-9033 Sent via mobile

On Sat, May 13, 2023, 11:10 AM Don Osborn <don@milletsalliance.org> wrote:

Following up on Esther's and Joshua's posts (concatenated below) regarding recipes, here's a question and a thought concerning sorghum and bajra (using here a common name in India for pearl millet). How often are broken sorghum or broken bajra used in recipes? (Broken as in grits or polenta, but not milled to a flour). It seems to me that there is potential for these "major millets" (sorghum and bajra, which are larger than the "small millets") in this form for the North American, or at least US, market.

Joshua, do any of your sorghum recipes use broken grains?

Esther, in perusing the list of recipes at the site you shared, I note that the recipes for sorghum and bajra mostly use flour, and sometimes the whole grains, cooked and mashed. There is also something called "rawa," which from a search online may refer to cracked grains?

My personal exposure to broken grains of sorghum or bajra was in Mali (where bajra / pearl millet is called saɲɔ or sanyo in Bambara and gawri in Fula). Broken or cracked white sorghum can be cooked as "broken rice" (ɲɛɲɛkini or nyenyekini in Bambara), and eaten with a sauce. Literal broken rice is eaten the same way.

Bajra, on the other hand, is ground (or typically pounded) into somewhat finer size for one kind of porridge (called seri in Bambara). Finer still, it can be steamed as couscous (basi in Bambara, lacciri in Fula).

As far as I know, the small millets don't seem to get this treatment anywhere - their being used either as whole (hulled) grains or as flour.

Anyway, might there be a market in North America for hot cereals from cracked sorghum or bajra - along the lines of steel-cut oats or Wheatena? I tried milling whole sorghum in a blender to a kind of polenta, and cooked it mixed with rolled oats in a hot cereal - nice flavor. Could cracked sorghum be marketed as a rice alternative? Could a West African couscous product made with bajra be developed for sale?

Will leave it there, with the thought that there is a lot of potential with the range of millets that could be explored. Expanding for a moment on that thought, a very different example from the site Esther shared is a "barnyard millet milk"-is there something about the flavor of that particular millet (Indian barnyard) that makes it an appealing beverage? Never would have occurred to me...

Don

Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance

On Fri, May 12, 2023 at 9:50 AM Esther Shekinah < eshekinah@michaelfields.org> wrote:

Hi all,

Many of you may know this already, but thought I'd share this info for those who may not, especially since we were talking about recipes.

India has a research institute for Millets https://www.millets.res.in/

Published recipes involving millets here: https://www.millets.res.in/m_recipes.php

Thanks, Esther

Esther Shekinah, D. PhD Research Agronomist /Program Director (WiWiC) www.michaelfields.org

---- On Wed, May 10, 2023 at 9:27 AM Joshua Auerbach via Collab < collab@lists.millets2023.space> wrote:

Thanks,

I've got some good sorghum recipes I could share.

-Joshua

Joshua Auerbach <https://www.linkedin.com/in/joshuamauerbach/> <https://www.facebook.com/joshuaauerbach> <https://twitter.com/Quantification> <https://www.instagram.com/joshua_auerbach/>

<https://www.whitemountain.org>

*Director of Marketing and Communications*

On Wed, May 10, 2023 at 2:58 AM Taguchi, Makiko (NSP) < Makiko.Taguchi@fao.org> wrote:

Dear all,

I’d like to remind everyone in this list also that there’s a Global Chefs Challenge ongoing under IYM2023. Please help us spread the word and have people submit recipes on Instagram. We will be creating a digital cookbook later in the year selecting some submissions there. It is for both professional chefs and hobby cooks. Please join and/or help us spread the word!

https://www.fao.org/millets-2023/the-iym2023-global-chefs-challenge/en

Thank you

Makiko

-- Collab mailing list Collab@lists.millets2023.space https://lists.millets2023.space/mailman/listinfo/collab

-- Collab mailing list Collab@lists.millets2023.space https://lists.millets2023.space/mailman/listinfo/collab

-- Collab mailing list Collab@lists.millets2023.space https://lists.millets2023.space/mailman/listinfo/collab

-- Collab mailing list Collab@lists.millets2023.space https://lists.millets2023.space/mailman/listinfo/collab

--

-- Don Osborn, PhD (East Lansing, MI, US - +1 202-621-3911) North American Millets Alliance