Fura da Nono
Fura da Nono (FOO-rah dah NOH-noh)
Millet Ball Yogurt Drink
A refreshing drink of pounded millet balls dissolved in fresh fermented milk, spiced with ginger and cloves, served cold as a nourishing Sahelian beverage.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
-
1
Mix millet flour with ground ginger, cloves, and black pepper.
-
2
Add a little water and knead into a stiff dough. Shape into golf-ball-sized spheres.
-
3
Boil millet balls in water for 15 minutes until cooked through. Drain and let cool slightly.
-
4
Pound the cooked balls in a mortar until smooth, adding a splash of water if needed.
-
5
Crumble the pounded fura into a bowl. Pour nono (fermented milk) over it.
-
6
Stir until the fura dissolves into the milk. Add sugar to taste and serve cold.
Did You Know?
Fura da nono vendors are a beloved sight across Niger, typically Fulani women carrying decorated calabash gourds on their heads through markets and streets.
Chef's Notes
Equipment Tips
- mortar and pestle
- bowl
- calabash cups
Garnishing
millet sprinkle
Accompaniments
dates, kosai
The Story Behind Fura da Nono
Fura da nono is the iconic Fulani-Hausa beverage of the Sahel, combining the pastoral Fulani tradition of fermented milk with the Hausa tradition of millet processing. It has been consumed for centuries as both a refreshment and a complete meal, providing carbohydrates, protein, and probiotics.
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