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Fura da Nono as we fondly (incorrectly if I might add)  called it was one of the drinks I looked forward to having when I was younger, we would wait around for the vendors to come by with their calabash. Fura da Nono translates to Millet and Milk. Nono is locally fermented milk with a consistency that is thick but isn’t quite as thick as yogurt .

Traditionally, the vendors mold the fura into a ball and it’s mashed into the milk just before serving. This is a nifty trick as it  gives the vendors an opportunity to sell two distinct product. The nono was the only part I personally enjoyed as a kid, my mum however would have the mix.

When you make this at home, there is no need to first make the millet into a ball, simply process and combine. I made use of Kafir milk in this recipe; it’s the closest thing to locally processed nono if you live outside Nigeria. For those at home, ask around the local Hausa community, they will be able to tell you where to find authentic nono.

Fura da nono is an indigenous food which is popular among the Hausa and Fulani region e.g Adamawa, Bauchi, Gombe, Kano, Katsina, Maiduguri etc. The fura is made out of millet which contains carbohydrate, fibre and is very nutritious and healthy, while the Nono is made out of fresh cow milk and its mostly hawked on the streets by Fulani maidens which makes it a popular street food in Nigeria.

 

Ingredients

  • ½ cup millet
  • ½ teaspoon each cloves, alligator pepper and ginger
  • 4 cups Nono (Kafir Milk)
  • Sugar – To taste
  1. Steps

  2. Wash the millet and combine it with 1 cup of water, add in the spices and puree in a blender until very smooth (you can choose to briefly soak the millet in hot water for about 5 minutes to make blending easier)

    Pour pureed millet into a pot, place on low-medium heat and stir until a dough forms

    Add 1 tablespoon of water to the millet dough; reduce heat to minimum and simmer for another 5 minutes

    Scoop millet dough into a bowl and set aside to cool

    Add in nono (kafir) and gently mash millet dough. Add sugar to taste. Serve cold

    1. Wash millet and remove it peels (surfe),dry it,add dried ginger cloves and chili pepper(optional) then you grind to powdered form,put millet powder in mortar and pound by adding sprinkling water gradually,till it form a soft dough,you mould to desired round shapes,cook millet gruel balls for like 20 to 30mins in a boiling water,then you let it cool,pound it again, sprinkle warm water when pounding till it’s soft,then you mould and dust with millet flour (grounded millet) Fura is ready !

      Get your ingredients which are fura (millet gruel) balls,nono and sugar ready

      In a bowl pour in fresh cow milk (nono),then pick fura ball and crush it using your fingers and add to nono,use local scoop (ludayi) to blend in the millet gruel with the fresh cow milk.

      Add sugar and stir.

       

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