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Fura da Nono

Also known as Fura da Nono (Fulani Millet Balls with Fermented Milk)

Fura da Nono is the most sacred and culturally significant food of the Fulani people — a combination of fermented fresh cow's milk (Nono) and spiced millet balls (Fura) that represents the entire Fulani way of life: their cattle-herding culture, their nomadic tradition and their deep spiritual relationship with their animals. The Fura balls are made from pearl millet, pounded smooth and rolled into round balls seasoned with ginger and cloves.

Fura da Nono, Nigerian cooking

Ingredients

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

Method

  1. 01

    Making the Fura Dough. Combine millet flour, ground ginger, cloves, Cameroon pepper and salt in a large bowl. Add hot water gradually while mixing until a very firm, smooth, pliable dough forms. The dough must be stiff — Fura balls must hold their shape.

  2. 02

    Cooking the Fura Dough. Transfer the dough to a pot with a small amount of water — just enough to create steam. Cook over medium heat, turning vigorously with a wooden spoon for 10 to 12 minutes until fully cooked through, dry and no longer sticky. The cooked dough should be very smooth and pliable.

  3. 03

    Shaping the Fura Balls. While still warm, shape the cooked millet dough into smooth, round balls — approximately the size of a golf ball. Press and roll firmly between your palms until perfectly round and smooth. Set on a tray. Allow to cool completely.

  4. 04

    Making the Nono. Warm the fresh cow's milk to just above body temperature — warm enough to be comfortable when tested on your wrist. Add the fermentation starter (previously fermented milk or plain yoghurt). Stir gently to distribute the starter. Cover with a clean cloth and leave at room temperature for 8 to 12 hours until the milk has thickened slightly and developed a pleasant, gentle sourness.

  5. 05

    Sweetening the Nono. Add sugar or honey to the fermented Nono to taste. Stir well. The Nono should be slightly sour, slightly sweet and very refreshing.

  6. 06

    Serving Fura da Nono. Pour cold Nono into a bowl or calabash. Place 2 to 3 Fura balls in the Nono. Serve immediately. The guest crushes and dissolves the Fura balls into the Nono, stirring to create a thick, spiced, creamy drink-food.

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