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.
- ½ cup millet
- ½ teaspoon each cloves, alligator pepper and ginger
- 4 cups Nono (Kafir Milk)
- Sugar – To taste
- 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)
- Pour pureed millet into a pot, place on low-medium heat and stir until a dough forms.
- Add 1 tablespoon of water to the millet dough, reduce heat to minimum and simmer for another 5 minutes
- Scoop millet dough into a bowl and set aside to cool
- Add in nono (kafir) and gently mash millet dough. Add sugar to taste. Serve cold