The nomadic Tuareg people have inhabited the Saharan region of Africa for centuries. Like much of Mali, grains such as millet and rice are a staple of the daily diet, along with dairy products and seasonal fruits. At Festival au Desert you can sample different porridges with a butter sauce, couscous or even taguellas, a thick crepe eaten with butter or a tomato and onion sauce.
This wonderful recipe for African Millet Salad with Corn and Peppers is an easy and aromatic introduction to the cuisine of West and North Africa. While you can substitute couscous or rice, do give millet its fair due, as it is a grain that has supported humanity for a very long time.
- Ana Maria Harkins