Fura da Nono — Print Recipe — The Culinary Codex

A refreshing drink of pounded millet balls dissolved in fresh fermented milk, spiced with ginger and cloves, served cold as a nourishing Sahelian beverage.

Ingredients

2 cups millet flour
1 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground black pepper
Sugar to taste
1L fresh nono (fermented milk) or plain yogurt
1 cup water

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.