Entree: Nigeria – Hausa-Fulani North – Fura da Nono (Spiced millet dough balls soaked in fermented milk to make a thick, cooling millet-and-milk beverage)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 0 min

Additional 30 min

Total 55 min

Ingredients

- 2 cups (240 g) millet flour, toasted
- 1/2 cup (60 g) fine millet flour or semolina for binding
- 1/2 cup (60 g) ground peanuts (optional, adds richness)
- 1 1/2 tsp (7 g) ground ginger
- 1 1/2 tsp (6 g) ground cloves
- 1 1/2 tsp (4 g) ground black pepper
- 1 tsp (5 g) salt
- 1/3 cup (80 ml) warm water, plus more as needed
- 3 cups (720 ml) nono or fermented cow's milk, or plain yogurt thinned with water
- 3 tbsp (45 ml) sugar, or to taste
- Ice cubes as needed for serving

Instructions

1. Toast the 2 cups (240 g) millet flour in a dry skillet over medium heat, stirring constantly, until fragrant and slightly darker, 6–8 minutes. Remove and cool.
2. If using, toast the ground peanuts 2–3 minutes and allow to cool, then grind finely and mix with the toasted millet flour.
3. In a bowl combine the toasted millet (and ground peanuts), 1/2 cup (60 g) fine millet flour or semolina, ground ginger, ground cloves, ground black pepper, and salt. Mix thoroughly.
4. Add 1/3 cup (80 ml) warm water gradually, working the mixture with clean hands until it forms a firm, cohesive dough. Add a little more water if needed but keep dough stiff.
5. Divide the dough into 8–10 portions and roll each into a smooth ball. Using a mortar and pestle or a clean spice grinder, coarsely grind each ball into a crumbly, coarse powder (this is the fura texture).
6. Place the coarse fura powder in a large bowl. Pour 1 cup (240 ml) of nono (or thinned yogurt) over the powder and mix vigorously with a spoon or by hand until it forms a thick paste. Repeat with additional nono until you reach a creamy porridge-like consistency; reserve about 1/2 cup (120 ml) nono for adjusting texture.
7. Stir in sugar to taste and adjust salt if necessary. Chill in the refrigerator 30 minutes or serve immediately over ice cubes for a cold drink-meal.
8. To serve traditionally, spoon the fura-milk mixture into glasses or bowls and top with a little extra nono or a few ice cubes. Stir well before drinking or eating.