Millet with Sweet Potatoes

1     cup millet (rinsed well and soaked for 6-8 hours, then drained and rinsed again)
1     pinch sea salt
1     large sweet potato or yam (washed well, scrubbed, and diced)
3     cups filtered water
1     teaspoon ground anise seeds
2     tablespoons coconut or olive oil (optional)
spices such as Ceylon cinnamon and curry (optional)

Place all ingredients, except the oil and spices, in a pot. Bring to a boil on high heat; lower the heat and simmer for 35 minutes.

Serving Options:

• Add 2 tablespoons coconut oil or olive oil and serve warm.
• Add oil and cinnamon and have it for breakfast.
• Add curry powder and cook it a few more minutes. Add oil, turn off heat, and serve.
• You may also add seasoning(s) of your choice and transfer the millet to a ramekin or loaf pan. Let it cool completely. Slice thinly into rounds or squares and lightly fry with a little coconut oil until the pieces become light golden brown.

Recipe provided by Nida Mansour.

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