Hausa Koko (Spiced Millet Porridge)

🛒 Ingredients

• Millet (dry) 50 g · 189 kcal
• Fresh Ginger 5 g · 4 kcal
• Cloves (ground) 1 g · 3 kcal
• Dried Red Chili 1 g · 3 kcal
• Black Peppercorns 1 g · 3 kcal

👨‍🍳 Instructions

1. Soak millet in water for 1-2 days at room temperature, changing the water daily to initiate slight fermentation. Drain the millet thoroughly before use.
2. Combine the soaked millet with ginger, cloves, dried red chili, and black peppercorns in a blender; add a small amount of fresh water and blend until a very smooth, fine paste is formed.
3. Pour the blended mixture through a fine-mesh sieve or muslin cloth into a pot, pressing firmly on the solids to extract as much liquid as possible, then discard the remaining chaff.
4. Place the pot over medium heat and bring the liquid to a gentle boil, stirring continuously with a whisk or wooden spoon to prevent lumps, until it thickens into a smooth, creamy porridge.
5. Serve the Hausa Koko hot, sweetened with sugar and a pinch of salt to taste, often accompanied by Koose (bean fritters) or Akara for a complete breakfast.