|Nutritional Guidelines (per serving)|
|Servings: 2 to 3|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The Hausa people, although they are found in a diverse number of countries extending from Sudan to Nigeria, have had a great influence on the food culture of West African street foods. One such food is a popular street food often eaten for breakfast. It is known as Hausa Koko, a soured and spicy smooth porridge. The sourness, resulting from fermenting the ground corn or millet, may be an acquired taste. However, after trying a few regional African cuisines, you will find that fermented products are enjoyed quite regularly.
All you need to do is add enough water to cornmeal or ground millet to make a thick dough, leave it out covered tightly with plastic wrap, and allow to ferment for up to 3 days. Once you have your fermented dough, follow this recipe.
- 1/2 cup fermented corn or millet dough
- 3 cups water (divided use)
- 1 pinch salt
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/4 teaspoon hot chili powder
- Optional: sugar to taste
Gather the ingredients.
Place 1/2 cup corn or millet dough into a medium pot.
Add 1 cup of cold water and crumble up the fermented dough to make a smooth paste. Place over high heat and bring to a simmer, stirring occasionally.
Add 2 cups of boiling water to the pot and bring to a boil, stirring continuously. At this point, the mixture may form lumps. Whisk lumps out to keep the porridge smooth.
Add a pinch of salt, the ground cloves, ginger, and chili powder. Stir and allow to simmer for 10 minutes over low heat.
When ready to serve, pour into a bowl, add the desired amount of sugar, stir and enjoy.