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Koko da Kosai

Also known as Koko da Kosai (Millet Porridge with Bean Fritters)

The Hausa breakfast plate: smooth spiced millet koko beside kosai, the northern bean fritter. Lounje has ogi and akara as separate recipes; this is the named pairing people eat in the north.

Koko da Kosai, Nigerian cooking

Ingredients

  • For koko: 2 cups of millet or guinea corn, soaked; ginger, chilli, sugar and water
  • For kosai: 2 cups of black-eyed peas, soaked and peeled; 1 onion; 1 Atarodo; salt; oil for frying

Method

  1. 01

    Grind the soaked millet with ginger and a little chilli. Mix with water, let the starch settle if you like it smooth, then cook, stirring, to a pourable porridge. Sweeten to taste.

  2. 02

    Blend the peeled beans with onion and pepper and almost no water. Beat, salt, and fry spoonfuls into kosai.

  3. 03

    Serve the hot koko in bowls with the kosai on the side, to dip or eat together.

More porridge & breakfast puddings