Usuba
Millet with tail fat
A crumbly side dish for meat dishes, especially lamb. Millet is fried in rendered tail fat with onions and garlic, which gives it a rich flavor and aroma. A nutritious and hearty alternative to conventional side dishes.
- Total
- 30 min
- Standard serving
- 130.2 g
Ingredients
Total 7
Instructions
- 1
Step 1
Rinse the millet in warm water several times, rubbing it with your hands to remove the bitterness. Drain the water.
- 2
Step 2
Cut the tail fat into several pieces and melt it in a cast iron skillet over medium heat. Leave the cracklings in the skillet.
- 3
Step 3
Chop half an onion finely. Mince a garlic clove and herbs.
- 4
Step 4
Fry the onion in lard until golden. Add garlic and fry for another 20 seconds.
- 5
Step 5
Add millet and fry for 3–5 minutes, stirring constantly. Pour water in the ratio of 3 parts water to 1 part millet. Salt and pepper to taste.
- 6
Step 6
Increase the heat to maximum and bring to a boil. Cook until the water has completely evaporated.
- 7
Step 7
Turn off the heat, cover the pan with a lid and wrap it with a towel. Leave it to steam for 10–15 minutes.
- 8
Step 8
Stir the millet and sprinkle with chopped herbs before serving.
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