Juneteenth Baobab Millet Pudding

I never thought I knew so little. Until the last few weeks. I learned about Juneteenth; learned why the French sculptor Frédéric Auguste Bartholdi insisted on the Statue of Liberty; and, discovered that one could learn Twi on an app!

I had always admired the beauty of baobab trees, but did not know that its fruit is considered a superfood. A bag of baobab fruit powder was promptly mail-ordered and with a few quick experimentations, here is an easy concoction inspired by the flavors of Indian kheer and American key-lime pie. Enjoy! And, yes, an additional enjoyment point is that the purchase of baobab products helps small farmers in Africa.




  • 1/2 cup foxtail millet (this serves 3)
  • 4 tsp baobab fruit powder
  • Sweetener: 3-4 tsps condensed milk
  • Topping: candied nuts, oat-almond bark OR fresh berries


Grain: In a thick bottomed pan toast the millet. Meanwhile, heat about 2 cups of water. When the millet turns fragrant (about 2 minutes), add the hot water to it and let simmer on medium for about 15 minutes until cooked.

Take off heat and fluff the grains add the baobab powder while still warm and mix well. Chill.

Serve cold with toppings. Sometimes the millet absorbs the liquid while chilling- then you could add a little regular or almond milk to your serving.


  1. Baobab fruit is mildly tart and citrus-like. Adjust the amount of powder to your liking.
  2. I usually heat the water in a Pyrex cup in the microwave while the grain is toasting. The timer on the microwave times both the toasting and the heating.
  3. The use of condensed milk captures the richness of an Indian kheer that is lovingly cooked on gentle heat for hours.
    Adjust the amount of condensed milk to your taste.

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