Ghanaian
Vegan
Gluten freeHausa koko
Spiced millet porridge
Hausa koko: the spicy, gingery fermented millet porridge of Ghana's Zongo breakfast stalls
Before sunrise in the Zongo neighbourhoods of Tamale, Accra and Kumasi, vendors ladle Hausa koko from big pots into plastic cups: a thin, smooth, slightly sour millet porridge, hot with ginger, cloves and chilli and sweetened at the table. It is drunk or eaten with a spoon alongside koose (bean fritters), bofrot or bread, and costs very little. The millet slurry is left to ferment overnight, which gives the tang, so start the night before. Chef's tip: pour the slurry into the boiling water in a thin stream while whisking, then strain if needed; adding it all at once is the common mistake and makes the porridge lumpy.
- Prep
- 15 min
- Cook
- 15 min
- Difficulty
- Medium
- Serves
- 4
- Per serving
- 250 kcal
Ingredients
For the fermented slurry
- 7 oz ground millet (fine)fine millet meal
- 1 ⅜ oz fresh gingerpeeled and chopped
- 6 cloves
- 2 grains of selim (hwentia) (optional)pods, crushed
- 1 dried chillior 1/2 tsp chilli powder
- 1 ¾ cups water
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Method
0/6 doneStep 1: Blend 1 ⅜ oz fresh ginger, 6 cloves, 2 grains of selim (hwentia) and 1 dried chilli with half of ¾ cup water until very smooth.
3 minStep 2: Stir the spice liquid and the rest of ¾ cup water into 7 oz ground millet (fine) to make a thin, smooth slurry. Cover and leave at room temperature for 12–24 hours, until it smells pleasantly sour.
5 minStep 3: Stir the slurry well and pour it through a fine sieve, pressing to leave the spice fibres behind.
3 minStep 4: Bring 4 ¼ cups water to the boil with 1 pinch salt. Turn the heat to medium and pour in the slurry in a thin stream, whisking all the time.
3 minStep 5: Keep stirring until it comes back to the boil and thickens to a smooth, pourable porridge, like thin custard. Simmer for 5 minutes more so it loses any raw taste.
8 minStep 6: Serve hot in cups or bowls with 4 tbsp sugar to sweeten each portion.
Nutrition per serving
- Calories
- 250 kcal
- Protein
- 6 g
- Carbs
- 52 g
- Fat
- 2 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does hausa koko take?
- About 30 minutes in total: 15 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
- What can I use instead of cloves?
- Ground cloves, ¼ tsp for every 3 whole cloves.
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