*HAUSA KOKO (Spicy Millet Porridge)* *Prep: 12 hrs soak + Cook: 15 mins — Serves 4* *INGREDIENTS:* - Millet (small) - 2 cups (400g) - Dry ginger - 2 thumbs (30g) - Black pepper - 1 tsp - Cloves (pepre) - 1 tsp - Water - 6 cups - Salt - pinch - For serving: bread, peanuts, koose *STEPS:* *1) Soak & Blend (Night before):* Wash 2 cups millet well, soak with 1/2 cup rice overnight 12 hrs. Add 2 thumbs ginger + 1 tsp cloves + 1 tsp black pepper + small dried chili. Blend smooth with little water. Sieve with cheese cloth, let settle. *2) Cook Koko (15 mins):* Pour off clear water on top, mix thick paste with little water till like thick milk. Boil 5 cups water. Once boiling, pour the millet mix into boiling water while stirring NON-STOP with wooden spoon! Stir fast 10 mins till thick, smooth, no lumps. Should be pourable not too thick. Add pinch salt. Cover 2 mins. *3) Serve:* Pour hot into bowl, add sugar, milk, bread, peanuts. *KOOSE / AKARA (Bean Cake)* *Ingredients:* 2 cups black eyed peas, 1 onion, 2 peppers, salt, oil for frying *Steps:* Soak beans 30 mins, peel skin off, blend with onion + pepper + little water (thick). Whip 5 mins to add air. Add salt. Deep fry spoonfuls in hot oil 3-4 mins till brown. *TIP:* The ginger + cloves + black pepper is what makes Hausa Koko taste like street!
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- 17 Sept 2026
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