Fura de Nunu

🧂 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. 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. 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. 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. 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. 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. 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.

🔄 Variations

• 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.

🥗 Nutrition

Per serving