📝 About This Recipe
Fura Da Nono is a beloved, traditional Northern Nigerian delicacy that combines the earthiness of spiced millet dough balls (Fura) with the refreshing tang of fermented cow's milk (Nono). This nutritious staple is not just a drink but a satisfying meal, celebrated for its cooling properties and unique balance of spicy ginger, sweet sugar, and creamy yogurt. Originating from the Fulani people, it offers a beautiful harmony of textures that dance between smooth liquid and chewy grain.
🥗 Ingredients
For the Spiced Fura (Millet Balls)
- 3 cups Pearl Millet (Gero) (cleaned and soaked overnight)
- 2 tablespoons Dried Ginger powder (for a spicy kick)
- 1 teaspoon Cloves (ground)
- 1 teaspoon Black Peppercorns (ground)
- 1/2 teaspoon Salt
- 5 cups Water (for boiling)
- 1/4 cup Millet Flour (for dusting)
For the Nono (Dairy Base)
- 1 liter Traditional Nono or Greek Yogurt (unsweetened)
- 2 cups Whole Milk (to adjust consistency)
- 1/2 cup Granulated Sugar or Honey (adjust to taste)
Optional Garnishes
- 1 cup Ice cubes
- 2 tablespoons Grated Coconut (optional for texture)
👨🍳 Instructions
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1
Thoroughly wash the soaked millet grains to remove any stones or debris. Drain the water completely.
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2
In a heavy-duty blender or food processor, blend the millet with the ground ginger, cloves, and black peppercorns until it forms a slightly coarse paste. If using dry millet flour, simply mix the spices into the flour.
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3
Transfer the mixture to a large bowl. Add a few tablespoons of water at a time and knead until you have a stiff, workable dough that holds its shape.
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4
Divide the dough into equal portions and roll them between your palms to form smooth balls, roughly the size of a golf ball.
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5
Bring 5 cups of water to a rolling boil in a large pot. Carefully drop the millet balls into the water.
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6
Reduce the heat to medium and let the balls simmer for about 20-25 minutes. They are cooked when they become firm and slightly darker in color.
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7
Remove the balls from the water using a slotted spoon and place them into a mortar or a sturdy bowl.
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8
While still hot, pound the balls with a pestle or mash them thoroughly with a wooden spoon. This step is crucial to achieve the characteristic elastic and smooth texture.
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9
Once mashed into a smooth mass, reform the dough into smaller, bite-sized balls. Lightly dust them with a little extra millet flour to keep them from sticking together.
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10
In a separate large bowl or traditional calabash, whisk together the Nono (or Greek yogurt), whole milk, and sugar until the mixture is smooth and the sugar has dissolved.
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11
To serve, place 2-3 fura balls into a bowl and pour the milk mixture over them. Use a spoon to mash the balls into the milk until you reach your desired consistency—some prefer it chunky, while others like it blended smooth.
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12
Add ice cubes if desired and serve immediately while cold.
💡 Chef's Tips
Soak the millet for at least 12-24 hours to ensure a smoother texture and better digestion. If traditional Nono is unavailable, a 50/50 mix of plain Greek yogurt and buttermilk provides the perfect authentic tang. Always pound the millet balls while they are steaming hot; if they cool down, they will become grainy rather than elastic. Adjust the ginger levels to your preference; authentic Fura is known for a distinct spicy warmth at the back of the throat. Store cooked fura balls in an airtight container in the fridge for up to 3 days, but keep them separate from the milk until serving.
🍽️ Serving Suggestions
Serve in a chilled wooden or plastic bowl with a wide spoon for a traditional feel. Top with roasted groundnuts (peanuts) for an extra layer of crunch and protein. Add a drizzle of honey and a pinch of cinnamon for a more dessert-like experience. Pair with 'Kuli Kuli' (spiced peanut cakes) for the ultimate Northern Nigerian snack combo. Enjoy as a refreshing midday meal during hot weather to stay hydrated and full.