Spiced Millet Porridge Recipe - How to make Authentic Ghanaian Hausa KoKo I step by step guide

By Nanaaba's Kitchen · 45 min

Ingredients

Instructions

1. Wash the millet thoroughly with plenty of water, then soak it overnight in water to soften it.
2. Blend the millet, whentia, dried chilis, ginger, cloves, peppercorns and water into a mixture, then strain it to remove the roughage and chaff.
3. Blend the chaff again with water and strain repeatedly until the mixture is smooth and free of roughage.
4. Let the mixture rest and ferment for 24 hours. The meal will settle at the bottom and a straw-coloured liquid will sit on top.
5. Pour the straw-coloured liquid into a cooking pot and bring it to a rolling boil. Skim the foam from the surface, then take the pot off the heat.
6. Scoop 2 ladles of the settled solid meal into a separate bowl, add 2 more ladles of the remaining liquid, and whisk until smooth.
7. Whisk this mixture into the hot liquid, stirring constantly until it reaches a silky smooth thickness of twice that of heavy whipping cream.
8. Cover the pot and leave it off the heat for 10 more minutes to keep cooking in the trapped steam.
9. Serve when the porridge has a glossy shine. Add sweetener to taste.

Summarized from Nanaaba's Kitchen's video. Watch it for the details.

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