Fura da Nono (Millet Cereal)

Screenshot_2015-01-22-22-17-11~2

 

 

 

 

 

 

Fura da nono is a staple dish in northern Nigeria where it had mostly as lunch. It is very common to see beautifully adorned Fulani ladies under shades of trees with big calabashes which hold their milk and fura balls. Orders are mixed in smaller calabashes with calabash spoons and the buyer has the choice of adding sukari (sugar) or not. The fura balls are made from millet flour which has been spiced with ginger, cloves and sometimes, pepper. It is a very healthy and satisfying dish. It is also one dish you can personalize by your choice of diary.

Screenshot_2015-01-22-22-17-21~2

 

 

 

 

 

 

INGREDIENTS:

Fura Balls:

(1) 400 Grams Millet Flour (Gero) (See Note 1)

(2) 1/2 to 1 Teaspoon Ginger Powder (Cìtá) (See Note 2)

(3) 1/4 Teaspoon Ground Cloves (Gùrúmbàlí)

(4) 1/4 Teaspoon Ground Pepper

(5) Pinch of Salt

(6) 1-1/4 Cups Water

Components:

(1) Your choice of raw milk, skimmed milk, yogurt, Greek yogurt or heavy creamed milk (Kindirmo)

(2) Sugar (Optional)

DSC_0245

 

 

 

 

 

 

 

NOTES:

(1) Traditionally, whole grain millet is locally processed to flour using a mortar. The grains are pounded with a little bit of water to loosen the chaff. After blowing away the chaff, the hulled millet is then pounded and sifted to get millet flour. I have avoided all these steps and gone ahead to purchase already processed millet flour.

(2) If you want your fura balls to be more spicy, you can increase the quantity of the various spices in this recipe.

DSC_0249

 

 

 

 

 

 

PROCEDURE:

Fura Balls:

(1) In a large bowl, mix the millet flour with all the spices.

DSC_0250

 

 

 

 

 

 

(2) Add the water to the flour mixture a little at a time until a thick paste is formed. You might not need all the water and you might need a little bit more.

DSC_0251

 

 

 

 

 

 

(3) Shape the millet paste into small balls, the size of golf balls.

DSC_0254

 

 

 

 

 

 

(4) Place the millet balls in a pot, add some water and boil them for about 30 minutes. You want the balls to be cooked all the way through. After 30 minutes, break a ball to see if it is properly cooked or if the inside still looks lighter in color and raw. If it is still raw, keep cooking the balls until it is done. The cooking duration will ultimately depend on the size of your balls.

DSC_0255

 

 

 

 

 

 

(5) After the millet balls have cooked, place them in a mortar and pound them into a paste. This is to make the balls even in texture and easy to break later on. I do not have a mortar and so used a stand mixer. A food processor can also be used.

DSC_0258

 

 

 

 

 

DSC_0260

 

 

 

 

 

 

(6) Shape the cooked millet paste into balls again. Roll the balls in some millet flour to coat them and keep them from sticking to each other.

DSC_0261

 

 

 

 

 

Screenshot_2015-01-22-22-17-21~2

 

 

 

 

 

 

Mixing:

To eat, break some millet balls into a bowl, add your dairy of choice and mash it to form a thick paste. Add some more diary to thin it out and sweeten it with sugar if you want to. Alternatively, place all the ingredients in a blender and blend them into fura da nono. My choice of dairy: half yogurt and half milk.

Screenshot_2015-01-22-22-16-58~2

 

 

 

 

 

 

BONUS RECIPE:

Love millet? Try some Millet Pudding.

millet

 

Terry Adido is passionate about showing people how easy it is to recreate restaurant quality meals in the comfort of their kitchens. With a style of cooking he refers to as Afro-European Fusion, his meals are influenced greatly by French and Italian Cuisine with a West African twist. If you love good food, you are in for the ride of your life.

Tagged with: ,
30 comments on “Fura da Nono (Millet Cereal)
  1. Oluwabukola says:

    This is lovely,wl try it soon.buh d millef shld b grinded dry?cn I use grinding machine or blender. Where I am I ve nt seen d cloves cn it b replaced wt anoda spice? Merci

  2. Bisi says:

    I could hug you right now. I was born and grew up in kaduna, I love my fura de nono can wait to try this. Ohhhhhh am singing

  3. Adeleke Julianah says:

    I love the Nunu without the fura! Lols!

  4. Bisi says:

    I just finished making my Fura it was lush I had mine with Greek yoghurt. Thanks to you Terry. Pls how can I store my remaining fura balls I ve placed them in the fridge for now

  5. aramide adepoju says:

    Hi,pls I need proper clarification,i am on a Weightloss journey I fell in love with Habib yoghurt and fura,heard peaple say its very fattening,whats your take on this pls thanks

  6. Aziz says:

    I will kill you for this in September!!!
    Where did you get dark millet???

  7. andi says:

    Please can it be served as a dessert

  8. Lois says:

    Just read dz piece after going out to mill my soaked millet….cant wait to try it too… wait a sec!….I still can ryt?

  9. Hannah edeaghe says:

    You just made my day.
    I will try it.i
    thanks alot.

  10. Issabell says:

    Hello Terry, how long can i persevere fura?

  11. Sarah says:

    Amazing! I am on it to-mo-rrow! 👌🏾😃💃. Thank you

  12. Freddy jones says:

    Terry bro ur the man. But Abeg must ur pound it after boiling or u can just eat straight up

  13. Khadi says:

    This is most easier and simpler explanation I ever came across on how to make Fura. I’m not from northern Nigeria but we eat Fura in the northern part of Ghana, especially my tribe the dagombas.

    Thank you for breaking the process up the way explained in your recipe. I have used different method and it works as well but I think yours is much easier in terms of using modern equipment.

    I’m passionate with food especially Africa ingredients. We are blessed when it comes with our foods but I think some are starting to forget our cooking.

Leave a Reply

Your email address will not be published. Required fields are marked *

*