Fura da Nunu translates to Millet and Milk. Nono is locally fermented milk with a consistency that is thick but isn’t quite as thick as yogurt.

Traditionally, the vendors mold the fura into a ball and it’s mashed into the milk just before serving. This is a nifty trick as it  gives the vendors an opportunity to sell two distinct product.

Ingredients
  • ½ cup millet
  • ½ teaspoon each cloves, alligator pepper and ginger
  • 4 cups Nono (Kafir Milk)
  • Sugar – To taste
Directions
  1. Wash the millet and combine it with 1 cup of water, add in the spices and puree in a blender until very smooth (you can choose to briefly soak the millet in hot water for about 5 minutes to make blending easier)
  2. Pour pureed millet into a pot, place on low-medium heat and stir until a dough forms.
  3. Add 1 tablespoon of water to the millet dough, reduce heat to minimum and simmer for another 5 minutes
  4. Scoop millet dough into a bowl and set aside to cool
  5. Add in nono (kafir) and gently mash millet dough. Add sugar to taste. Serve cold