Abike’s Family Recipes@abike_kitchen

Drinks

Fura da Nono

Name: Fura da Nono
Prep time: 15 min
Cook time: 20 min
Total time: 65 min
Yield: 4 servings
Cuisine: Nigerian
Ingredients: 120 g millet flour (Food-grade, finely milled); 350 ml water; 0.5 tsp ground ginger; 0.13 tsp ground cloves; 0.13 tsp ground alligator pepper (Optional); 800 ml plain pasteurised cultured milk (Commercial nono, kefir or drinkable plain yogurt, refrigerated); 20 g sugar (Optional; adjust to taste)

Ginger-scented cooked millet blended into cool, tangy cultured milk. Fura and nono bring cereal and dairy together. Fulani women’s milk-selling traditions have helped carry the combination between pastoral settlements and towns. The millet may be shaped into balls and mashed into the milk to order; this home preparation preserves that pairing with pasteurised cultured dairy. Cultural context: Closely associated with Fulani milk producers and vendors and widely consumed in Hausa and other Sahelian communities.

Nono_da_Fura.jpg by Tolba2020, via Wikimedia Commons, CC0 1.0 · CC0 1.0

Image details

None by this package; original downloaded file bytes preserved. Source-file adaptations, if any, are credited separately.

Full source and image record

15 minPreparation

20 minCooking

4Servings

Allow 30 additional minutes for resting / soaking. Total: 65 minutes.

What you’ll need

4 servings

120 g millet flourFood-grade, finely milled
350 ml water
0.5 tsp ground ginger
0.13 tsp ground cloves
0.13 tsp ground alligator pepperOptional
800 ml plain pasteurised cultured milkCommercial nono, kefir or drinkable plain yogurt, refrigerated
20 g sugarOptional; adjust to taste

Let’s get cooking

1
Whisk millet flour, spices and water in a saucepan until no dry pockets remain.
2
Cook over medium-low heat, stirring continuously as it thickens. Once a soft dough forms, cover and cook on very low heat for 15 minutes, stirring twice and adding a splash of water if the base dries.
3
Spread the cooked millet in a shallow bowl. Cool promptly, then refrigerate until cool, about 30 minutes; do not leave it warm for prolonged periods.
4
Mash or blend the cooled millet into the cold cultured milk. Add sugar if using. Add a little cold drinking water only if a thinner consistency is wanted.
5
Serve straight away, or cover and refrigerate until serving.

A little kitchen wisdom

Use commercially pasteurised milk products; this recipe does not instruct home fermentation of raw milk Do not dust cooked fura with raw flour Milk texture varies, so add it gradually when blending Timing: active preparation 15 min; cooking 20 min; additional passive time 30 min; conservative planning allowance 65 min. Some stages may overlap. For Recipe.ng display, prep_minutes includes the additional passive time; it is not all hands-on work. Recipe status: Research draft; not kitchen-tested. Allergens and checks: milk

Recipe notes & sources

Research draft; not kitchen-tested

Also known as: Fura da nunu, Millet with fermented milk

Closely associated with Fulani milk producers and vendors and widely consumed in Hausa and other Sahelian communities.

Allergens: milk

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Fura da Nono

Nono_da_Fura.jpg by Tolba2020, via Wikimedia Commons, CC0 1.0 · CC0 1.0

Image details

None by this package; original downloaded file bytes preserved. Source-file adaptations, if any, are credited separately.

Full source and image record

15 minPreparation

20 minCooking

4Servings

Allow 30 additional minutes for resting / soaking. Total: 65 minutes.

What you’ll need

4 servings

120 g millet flourFood-grade, finely milled
350 ml water
0.5 tsp ground ginger
0.13 tsp ground cloves
0.13 tsp ground alligator pepperOptional
800 ml plain pasteurised cultured milkCommercial nono, kefir or drinkable plain yogurt, refrigerated
20 g sugarOptional; adjust to taste

Let’s get cooking

1
Whisk millet flour, spices and water in a saucepan until no dry pockets remain.
2
Cook over medium-low heat, stirring continuously as it thickens. Once a soft dough forms, cover and cook on very low heat for 15 minutes, stirring twice and adding a splash of water if the base dries.
3
Spread the cooked millet in a shallow bowl. Cool promptly, then refrigerate until cool, about 30 minutes; do not leave it warm for prolonged periods.
4
Mash or blend the cooled millet into the cold cultured milk. Add sugar if using. Add a little cold drinking water only if a thinner consistency is wanted.
5
Serve straight away, or cover and refrigerate until serving.