Red millet, finger millet, ragi, kodo, and keppai are all names of an annual plant grown as a cereal across Africa and Asia. Red millet was originally a native of the Ethiopian highlands of Africa but has been cultivated in India since the Iron Age. This hardy plant thrives in a variety of climates and can be made into a wide range of nutritious foodstuffs and alcoholic beverages.
|Eleusine coracana or red millet growing in the neighbors' field|
Dhido is a traditional food in some areas of Nepal made from a thick paste of boiled red millet flour. You will find dhido eaten as a staple in areas of the Himalayas where the altitude and aridity do not allow the cultivation of wheat or rice. It is a lot like mush or polenta with a bit of a nutty flavor. Dhido is usually eaten with a dollop of butter or ghee accompanied by pickles, chutneys, curried vegetables and yogurt. It is served steaming hot as it hardens upon setting. To eat it you tear off bits by hand and dip it into one of the tasty sides served alongside.
|Kodo ko Roti|
|Newari lady in Kathmandu pouring rakshi from an anti (brass pitcher) into a pala (small clay bowl) for drinking|
Rakshi is often served during special occasions in Nepal. The alcoholic drink is poured from a great height via a brass pitcher with a small spout making an entertaining spectacle. This requires an expert hand and is an an art in itself.
|Tongba containing chhaang with a perforated bamboo straw|