Millet with purple yam and avocado emulsion

 

Ingredients

20 g avocado

½ roasted purple yam

10 g olive oil

190 g millets

200 ml vegetable broth

 

Garnish

5 g sesame oil

20 g coriander (cilantro)

20 g tomatoes

garlic flowers

Preparation

1. Start by preparing the purple yam emulsion. In a food processor, blend the roasted purple yam with 5 g olive oil until it reaches the desired consistency


2. Next, prepare the avocado emulsion. Blend the avocado with 5 g olive oil in a food processor until it reaches the desired consistency


3. In a pan, toast the millet until it changes colour slightly


4. Bring a cup of water to a boil in a pot, and add the toasted millet to the boiling water


5. Allow the millet to cook for approximately 15 minutes. Once cooked, transfer it to a plate and drizzle vegetable broth over it to hydrate the millet


6. Pipe several mounds of purple yam emulsion onto the millet. Repeat with the avocado emulsion


7. Scoop out tomatoes with a melon baller to produce tomato spheres


8. Garnish the dish with a drizzle of sesame oil, garlic flowers, tomato spheres and coriander

About the chef

Chef Tita

Dominican Republic

Inés Páez, known as Chef Tita, is a renowned chef and advocate for Dominican gastronomy. She has brought her country’s cuisine to international stages, published her cookbook, La Nueva Cocina Dominicana, and created legislation to make Dominican gastronomy part of the nation’s intangible heritage. Chef Tita is the creator and ambassador of the New Dominican Cuisine and Fundación IMA, and a leader of the FAO Chefs Against Hunger programme. Her contributions have earned numerous accolades, including being listed among Forbes 100 most powerful women in Central America and the Caribbean.