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Fura da Nono

Also known as Fura da Nono (Fulani Naming Ceremony)

In Fulani tradition, the naming ceremony (Suna) held on the seventh day after a child's birth is celebrated with Fura da Nono — the most culturally significant food in the Fulani culinary identity. The millet balls (Fura) and fresh Fulani fermented milk (Nono) are prepared in large quantities and distributed to all naming ceremony guests.

Fura da Nono, Nigerian cooking

Ingredients

  • 4 big cups of pearl millet flour
  • 2 teaspoons of ground ginger
  • 1 teaspoon of ground cloves
  • 1 teaspoon of ground Cameroon pepper
  • 1 teaspoon of salt
  • Hot water as needed FOR THE SUNA NONO (fresh fermented milk):
  • 6 big glasses of fresh whole cow's milk
  • Half a glass of previously fermented milk or plain yoghurt (as starter)
  • Sugar or honey to taste

Method

  1. 01

    Making the Suna Fura Dough. Combine millet flour with ginger, cloves, Cameroon pepper and salt. Add hot water gradually to form a very firm, stiff dough.

  2. 02

    Cooking the Dough. Cook the millet dough in a pot with a glass of water over medium heat, turning vigorously for 12 minutes until fully cooked through and dry.

  3. 03

    Shaping the Ceremonial Fura. Shape the cooked millet dough into very smooth, perfectly round balls — slightly larger than the everyday version. At a naming ceremony, the Fura should be uniform and beautifully shaped.

  4. 04

    Making the Suna Nono. Warm the fresh milk gently to body temperature (not hot). Add the fermentation starter. Cover and leave at room temperature for 8 to 12 hours until gently fermented and slightly thickened. Sweeten with sugar or honey.

  5. 05

    The Ceremonial Preparation. Prepare large quantities of both Fura and Nono the night before the ceremony. On the naming day, the Fura balls are distributed to guests who dissolve them into their Nono bowls.

More festive & ceremonial dishes