Entree: Nigeria – Fulani Pastoral – Fura da Nono (Millet dumplings served in fermented milk, a traditional Fulani staple beverage-meal)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 8 hrs

Total 8 hrs 30 min

Ingredients

- 2 cups (240 g) millet flour (or sorghum/guinea corn flour)
- 1 1/4 cups (300 ml) boiling water, plus extra as needed
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (25 g) granulated sugar, plus extra to taste
- 1 tsp (5 g) salt
- 1 tsp (2 g) ground ginger
- 1/4 tsp (0.5 g) ground cloves
- 1/4 tsp (0.5 g) ground black pepper or to taste
- 4 cups (950 ml) whole cow's milk (for nono) OR 2 cups (475 ml) plain yogurt + 2 cups (475 ml) water as quick substitute
- 3 tbsp (45 g) plain yogurt as starter if fermenting fresh milk
- 1–2 tbsp (15–30 ml) honey or additional sugar to sweeten nono (optional)
- Ice cubes as needed (optional, when serving chilled)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large bowl combine the millet flour, salt, ground ginger, ground cloves, and ground black pepper; set aside.
2. Pour the boiling water over the flour mixture and stir quickly with a wooden spoon until it forms a thick, shaggy dough; add the oil and continue mixing until smooth and pliable. If too dry, add hot water 1 tbsp (15 ml) at a time.
3. Transfer the dough to a clean surface and knead for 5–7 minutes until cohesive and slightly elastic. Divide into 8 equal portions and roll each into a ball about 1.5–2 inches (3–5 cm) diameter.
4. Place the fura balls into a pot of lightly simmering water and cook 8–10 minutes until they firm up; remove with a slotted spoon and place on a plate to cool slightly. Alternatively, steam for 8–10 minutes.
5. Once cool, gently mash or pound each ball in a mortar or with the back of a spoon to loosen the interior texture and then roll back into smooth balls; dust with a little millet flour to prevent sticking.
6. To make traditional nono: warm the whole milk to about 100–110°F (38–43°C), whisk in 3 tbsp (45 g) plain yogurt as starter, cover and keep in a warm place 8–12 hours until tangy and fermented. Refrigerate to chill. Quick substitute: mix 2 cups (475 ml) plain yogurt with 2 cups (475 ml) water and whisk until smooth.
7. Sweeten the nono to taste with 1–2 tbsp (15–30 ml) honey or sugar if desired and chill.
8. To serve, place 2 fura balls per serving in a bowl or glass, pour 1 cup (240 ml) chilled nono over them, mash slightly with a spoon so the fura softens into the milk, add ice if desired, and serve immediately.

1. In a large bowl combine the millet flour, salt, ground ginger, ground cloves, and ground black pepper; set aside.
2. Pour the boiling water over the flour mixture and stir quickly with a wooden spoon until it forms a thick, shaggy dough; add the oil and continue mixing until smooth and pliable. If too dry, add hot water 1 tbsp at a time.
3. Transfer the dough to a clean surface and knead for 5–7 minutes until cohesive and slightly elastic. Divide into 8 equal portions and roll each into a ball about 1.5–2 inches (3–5 cm) diameter.
4. Place the fura balls into a pot of lightly simmering water and cook 8–10 minutes until they firm up; remove with a slotted spoon and place on a plate to cool slightly. Alternatively, steam for 8–10 minutes.
5. Once cool, gently mash or pound each ball in a mortar or with the back of a spoon to loosen the interior texture and then roll back into smooth balls; dust with a little millet flour to prevent sticking.
6. To make traditional nono: warm the whole milk to about 100–110°F (38–43°C), whisk in 3 tbsp (45 g) plain yogurt as starter, cover and keep in a warm place 8–12 hours until tangy and fermented. Refrigerate to chill. Quick substitute: mix 2 cups (475 ml) plain yogurt with 2 cups (475 ml) water and whisk until smooth.
7. Sweeten the nono to taste with 1–2 tbsp (15–30 ml) honey or sugar if desired and chill.
8. To serve, place 2 fura balls per serving in a bowl or glass, pour 1 cup (240 ml) chilled nono over them, mash slightly with a spoon so the fura softens into the milk, add ice if desired, and serve immediately.