Hausa koko
Hausa koko, from above
VegNorthern Ghana

Hausa koko

Spiced fermented millet porridge with ginger and pepper. Ghana's breakfast street warmer.

25 minTime
8 gProtein each
mediumSpice
12hPlan ahead. Soak for 12 hours first; the 25 minutes come after.
Koko and koose2 chapters · 1 min read

Make it your way

Grandma's wayFermented millet, ginger, spices and sugar.
The original
283kcalsame
8 gproteinsame
6 gfibresame
25minutessame

Classic Hausa koko.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Bajra flour (pearl millet flour)1½ cups millet flour, fermented overnight with the spices
Gingera big thumb, ground
Black pepper½ tsp grains of selim or black pepper
Whole spices4 cloves, ground
Dried red chillia pinch
Sugarto taste
Water5 cups
Evaporated milkto serve, optional
Salta pinch

Method

4 steps
  1. 1Mix the millet flour with ground ginger, spices and water to a thick paste. Cover and leave to ferment overnight.
  2. 2Thin with water to a smooth, pourable batter.
  3. 3Pour slowly into boiling water, stirring constantly, and simmer until thick and smooth.
  4. 4Sweeten with sugar, and add milk if you like.
Serve it like this

Pour into a mug or bowl, with evaporated milk swirled on top, and serve with bean fritters or doughnuts.

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Make it a meal

What goes with Hausa koko: a bread or rice, a side, something to drink and something sweet.

On the side Coconut chutney10 min
On the side Jeera aloo30 min
A little snack Puff puff90 min
To drink Masala chai10 min
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