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Millet is a traditional ingredient in many cultures, including Indian, Chinese, Nigerian, and Namibian societies. One of the most common dishes worldwide is millet porridge, and Chinese congee is sometimes made with millet instead of rice.
While millet rarely features in modern industrialized diets, you’re probably familiar with it if you ever put out birdseed.
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Millets are small-grained, annual, warm-weather cereals belonging to the grass family. They are highly tolerant of drought and other extreme weather conditions and have a similar nutrient content to other major cereals.
Pearl millet (Pennisetum glaucum) was domesticated in the Sahel region of West Africa from Pennisetum violaceum. Early archaeological evidence in Africa includes finds at Birimi in northern Ghana (1740 cal BC) and Dhar Tichitt in Mauritania (1936–1683 cal BC) and the lower Tilemsi valley in Mali (2500 to 2000 cal BC).Studies of isozymes suggest domestication took place north east of the Senegal River in the far west of the Sahel and tentatively around 6000 BC. Pearl millet had arrived in the Indian subcontinent by 2000 BC to 1700 BC
