Recently recipes with millet have been published on our site. What do you know about millet? Millet comes from Africa, Northern China and India, it remains the basis of a diet of about one-third of the world’s population.

In Africa, millet is mainly used for the preparation of traditional, fermented or unfermented porridges. The second important use of millet in Africa is malting for brewing traditional beers and wines. In West African countries, for example in Senegal, millet is used to make couscous, mash and cakes. In Cameroon porridge with pearl millet and steamed dough are prepared for feeding infants and pre-school children. Malt pearl millet in combination with legumes is used also to prepare sweet treats.

The nutritional benefits of millet are its high-fat content and relatively high lysine content. It is rich in iron, vitamins B and calcium. Millet has a mild corn flavour and is naturally gluten-free. These small yellow grains have a really beautiful and light consistency after cooking, they are relatively easy to cook. Today we have a porridge” recipe for you. “Porridge” based on millet with bananas. So let’s start.


  • 1/4 glass of millet
  • 1 glass of milk
  • 1 banana
  • 1/2 tea spoon of cinnamon
  • 1 spoon of lemon juice
  • 2 spoons of honey or maple syrup
  • few nuts, any type.

Instead of cows’ milk, you can also use plant milk (almond milk or soya milk).

kasza jaglana z bananami


  1. Pour millet into a deep bowl. Rinse it with warm water while stirring.
  2. Pour out water, add milk and cinnamon.
  3. Cook covered, about 15 minutes, on minimal heat. Grains must absorb all liquid.
  4. Peel the banana, cut into slices.
  5. In a separate bowl mix lemon juice and maple syrup, it will be a sauce for our “porridge”.
  6. Put cooked millet into a bowl, add banana slices, sauce, decorate with chopped nuts. Enjoy your meal!
kasza jaglana na śnidanie - millet porridge