Finger Millet
Eleusine coracana — Poaceae
Italiano: Miglio dito
Description
Finger Millet (Eleusine coracana) belongs to the Poaceae family and is native to Africa. It thrives in Highlands, dry areas, cultivation environments across regions including Africa. Botanically, Finger Millet is ancient African cereal with small finger-like seed heads. Highly nutritious and drought-tolerant.. The edible parts include Grains. With an edibility rating of 7/10, it ranks as a good wild food source. Harvesting is best done during August, July and September. Nutritionally, Finger Millet stands out for its Vitamin K (30.0mg, 25% DV), Vitamin C (20.0mg, 22% DV) and Iron (2.0mg, 11% DV). It also provides 2.0g protein and 3.0g dietary fiber per 100g serving. In the kitchen, Finger Millet offers a Earthy, slightly sweet, deep brown flavor profile. Sprout, dry, roast, and grind into flour; cook as porridge. Common culinary applications include Porridge, Flatbread, Beer, Malted drinks. Popular preparations include Make uji porridge with finger millet flour and water. For storage, refrigerate fresh parts. Safety note: Contains phytic acid; soaking/sprouting recommended. Antinutrient content is minimal. Be aware that Verify identification before consumption. Safe lookalike species include Similar edible species. Always verify identification with at least three independent botanical sources before consumption.
🌿 Foraging Tips
🍳 Recipe: Make uji porridge with finger millet flour and water
This is one of the traditional ways to prepare this wild edible plant. Always ensure proper plant identification before cooking.
Edibility
Harvest Calendar
Nutrition (per 100g)
Culinary Uses: Porridge, Flatbread, Beer, Malted drinks Storage: Refrigerate fresh parts
Recipes
- Make uji porridge with finger millet flour and water
