Fura de nunu as we fondly (incorrectly if I might add) called it was one of the drinks I looked forward to having when I was younger, we would wait around for the vendors to come by with their calabash. Fura da Nunu translates to Millet and Milk. Nono is locally fermented milk with a consistency that is thick but isn’t quite as thick as yogurt .
Traditionally, the vendors mold the fura into a ball and it’s mashed into the milk just before serving. This is a nifty trick as it gives the vendors an opportunity to sell two distinct product. The nono was the only part I personally enjoyed as a kid, my mum however would have the mix.
When you make this at home, there is no need to first make the millet into a ball, simply process and combine. I made use of Kafir milk in this recipe, it’s the closest thing to locally processed nono if you live outside Nigeria. For those at home, ask around the local Hausa community, they will be able to tell you where to find authentic nono.
- Wash the millet and combine it with 1 cup of water, add in the spices and puree in a blender until very smooth (you can choose to briefly soak the millet in hot water for about 5 minutes to make blending easier)
- Pour pureed millet into a pot, place on low-medium heat and stir until a dough forms
- Add 1 tablespoon of water to the millet dough, reduce heat to minimum and simmer for another 5 minutes
- Scoop millet dough into a bowl and set aside to cool
- Add in nono (kafir) and gently mash millet dough. Add sugar to taste. Serve cold