Entree: Nigeria – Kanuri Northeast – Fura da Nono (Millet dumplings served in fermented milk)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 15 min

Total 45 min

Ingredients

- 2 cups (240 g) millet flour
- 1/4 cup (50 g) granulated sugar, plus more to taste
- 1 tsp (5 g) salt
- 1 tsp (2 g) ground ginger
- 1/4 tsp (0.5 g) ground cloves or a small pinch of ground cloves
- 1 cup (240 ml) warm water, plus more as needed
- 3 cups (720 ml) plain whole-milk yogurt or buttermilk (nono) (or 3 cups (720 ml) whole milk fermented overnight with 2 tbsp (30 g) plain yogurt)
- 2 tbsp (30 ml) cold water to thin yogurt if desired
- Ice cubes as needed
- Optional: 1 tbsp (15 ml) honey or additional sugar for serving

Instructions

1. In a large bowl combine millet flour, sugar, salt, ground ginger, and ground cloves. Gradually add 1 cup (240 ml) warm water and mix until a firm but pliable dough forms; add up to 1/4 cup (60 ml) more water if too dry.
2. Knead the dough briefly for 2–3 minutes on a lightly floured surface, then divide into 8 equal portions and roll each into a ball about 1.5–2 inches (4–5 cm) in diameter.
3. Bring a large pot of water to a simmer. Gently drop the millet balls into simmering water and cook for 12–15 minutes, until they float and feel firm but cooked through. Remove with a slotted spoon and drain.
4. While still warm, place the cooked balls on a cutting board and use a pestle or the back of a spoon to gently crush each ball into coarse granules (traditional fura texture). Alternatively, pulse briefly in a food processor to coarse crumbs.
5. Mix the crushed fura with an additional 1–2 tbsp (15–30 ml) water and a tablespoon of sugar to moisten and form slightly compacted patties if you prefer thicker pieces; otherwise leave loose.
6. For the nono, thin the yogurt or buttermilk with 2 tbsp (30 ml) cold water if too thick, and taste—sweeten with honey or sugar as desired. Chill until cold.
7. To serve, place 1/4 of the crushed fura into a tall glass or bowl, pour about 3/4 cup (180 ml) chilled nono over it, add ice cubes if desired, stir gently, and adjust sweetness. Repeat for remaining servings.
8. Store leftover fura in the refrigerator up to 2 days and use within 24–48 hours for best texture; keep nono refrigerated separately for up to 3 days.