Fura Ball Snack
Also known as Fura Ball Snack (Spiced Millet Energy Balls)
Fura is the pure, standalone millet ball component of the celebrated Fura da Nono combination (Recipe #122), here presented as a standalone spiced energy snack. Traditionally prepared and carried by Fulani cattle herders as travel food during long cattle drives across the Northern Nigerian savannah, Fura represents the remarkable nutritional wisdom of the Fulani — creating a compact, high-energy, long-lasting food from millet and spices that requires no refrigeration and prov
- 45 mintotal time
- 6 to 8serves
- Mediumdifficulty
Ingredients
- 2 big cups of millet flour (finely ground pearl millet)
- 1 teaspoon of ground ginger
- Half a teaspoon of ground cloves
- Half a teaspoon of ground Cameroon pepper or black pepper
- A pinch of salt
- Hot water — as needed for forming the dough
Method
- 01
Making the Dough. In a large bowl, combine the millet flour, ground ginger, ground cloves, pepper and salt. Mix the dry ingredients together thoroughly. Add hot water gradually while mixing until a very firm, stiff, non-sticky dough forms.
- 02
First Cooking. Transfer the dough to a pot with a glass of water. Cook over medium heat, turning and pressing vigorously for 10 minutes until the dough is fully cooked — it will be dry, firm and have a nutty millet aroma.
- 03
Shaping the Fura. Allow the cooked millet dough to cool for 5 minutes. Break off pieces the size of a large marble. Roll each piece firmly between your palms into a very smooth, very firm ball — press hard so the ball is dense and compact. Place on a clean tray.
- 04
Drying. Leave the shaped Fura balls to cool and dry completely at room temperature for at least 1 hour. They should feel rock-hard when tapped — this is correct and indicates they are properly dried for preservation.
- 05
Serving. Fura balls are served as a snack on their own, or crumbled into cold Nono (fermented milk) or yoghurt to make Fura da Nono.
Pounded Yam
Eba
Amala
Semo
Fufu
Starch