|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 to create the fermented dough 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 the fermented 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, add the desired amount of sugar, stir and enjoy.