I was walking down the grains aisle and I spotted something very familiar. I stopped to check it out and lo and behold it was guinea corn but the Indian variety, of course. It is redder and much smaller than the variety I am used to.

We use the milled millet in so many ways and forms in Nigeria, especially up North. It can be made into a mash like meal generally referred to as “tuwo” and eating with soups like Egusi, okra, etc. Pap (akamu) or custard is another popular way in which people enjoy millet. Fura da nono is probably the favourite of all the dishes made out millet. It is originally from the Fulani tribe and has found it’s way all over Nigeria.

I used to have them as a child and seeing the flour on the aisle made me realise I had furs in such a long time. I don’t think my husband has ever tasted it. So this is really for him.

Fura Da Nono

Ingredients:

½ cup of millet flour plus 2 tbs extra

3/4 cup of water

1/2 tsp of ginger

½ tsp of grinder cloves

1 tbs of sugar

1 cup of sour yoghurt  and 1 cup of fresh yoghurt to serve

Directions:

Mix all the dry ingredients together and slowly add the water while mixing. You want a texture whereby you can form balls that would hold when you simmer them in hot water. If you feel the texture is too runny, you can add a little extra flour to make it firm.

 

 

 

 

 

 

 

 

 

Make small balls out of the millet dough and set aside. In a sauce pan, bring to boil some water and then reduce to simmer. Add the millet balls and simmer for 15 minutes.

To serve, mix the sour yoghurt with the fresh yoghurt, sweeten to taste and break the millet balls in and enjoy.