Fura de Nunu
A traditional Hausa-Fulani refreshment from Northern Nigeria, featuring soft, steamed millet balls (fura) served in a tangy, fermented milk (nunu) base. This dish is both nutritious and incredibly satisfying, especially on a warm day.
🧂 Ingredients
- 300g Millet flour(Ensure it's finely ground for a smooth texture. If using whole millet, you'll need to grind it first.)
- Approximately 150-200ml Water(For forming the dough. Adjust as needed.)
- 2 tablespoons Fresh ginger(Finely grated or minced.)
- 1 teaspoon Scotch bonnet pepper or other chili(Finely minced or grated. Adjust to your spice preference. Remove seeds for less heat.)
- 500ml Fermented milk (Nunu)(This is a traditional sour milk, similar to yogurt or kefir. If unavailable, you can use plain unsweetened yogurt mixed with a little water and a squeeze of lemon juice to mimic the tang.)
- To taste Sugar or honey(Optional, for sweetening the milk.)
👨🍳 Instructions
- 1
Prepare the Fura Dough: In a mixing bowl, combine the millet flour, grated ginger, and minced chili pepper. Gradually add water, mixing with your hands until a firm, pliable dough forms. It should not be sticky. Knead for about 5 minutes until smooth.
⏱️ 10 minutes - 2
Shape the Fura Balls: Roll the dough into small, bite-sized balls, about 2-3 cm in diameter. Ensure they are smooth and firm.
⏱️ 5 minutes - 3
Cook the Fura Balls: Bring a pot of water to a rolling boil (approximately 2 liters). Carefully drop the millet balls into the boiling water. Cook for about 15-20 minutes, or until the balls float to the surface and are cooked through. They should be firm but tender. You can test one by cutting it open to ensure it's cooked inside.
⏱️ 20 minutes - 4
Prepare the Nunu Base: While the fura balls are cooking, pour the fermented milk into a serving bowl or jug. If desired, stir in sugar or honey to taste. Mix well until dissolved.
⏱️ 2 minutes - 5
Assemble and Serve: Once the fura balls are cooked, carefully remove them from the boiling water using a slotted spoon. Allow them to cool slightly. Crumble or break the fura balls into smaller pieces directly into the sweetened fermented milk. Stir gently.
⏱️ 3 minutes - 6
Chill and Serve: For the best experience, refrigerate the Fura de Nunu for at least 15-20 minutes before serving. This allows the flavors to meld and the dish to become refreshingly cold.
⏱️ 15 minutes (chilling)
💡 Pro Tips
- ✓For a smoother dough, ensure your millet flour is very fine.
- ✓Adjust the amount of chili pepper to control the heat level.
- ✓Nunu can be quite sour; adjust sweetness accordingly.
- ✓This dish is best enjoyed cold and can be a light meal or a refreshing snack.
- ✓Leftovers can be stored in the refrigerator for up to 2 days.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add chopped dates or raisins to the dough for natural sweetness and texture.
- Use a blend of millet and sorghum flour for a different flavor profile.
- For a richer taste, add a tablespoon of groundnut paste (peanut butter) to the dough.