Before heading to the North, i could swear i had never seen a cow being milked talk less of actually drinking real cow milk. You should have seen the excitement on my face when i was about taking “Real Cow Milk” not Processed liquid/powdered milk for the very first time……it was priceless!!!
In the northern part of Nigeria, Furaa da no-no is quite common. it’s simply a combination of fermented cow milk (Locally prepared yogurt) with ground millet mixed with a host of other ingredients and spices. Sold by Fulani women, Nunu “Pronounced No-no” is the Hausa word for fresh cow milk & it’s usually collected early in the morning in calabash bowls before being pasteurized locally. This is done by boiling to a certain level to kill whatever contaminants it might contain. it’s then left to cool and once this happens, the curd separates from the whey. the curd is skimmed off and used in the preparation of local cheese or butter while the milk is left to ferment with its own natural bacteria for some few hours thereby converting it to yogurt.
|Searching for the freshest batch|
|The Fulani woman mashing the Fura in the No-No|
|Drinking Fura da no-no like a pro|
Step 1: In a medium sized bowl, mix the dry flour ingredients and spices together. Make a well in the center and add a little water just enough to act as a binding agent for the dry ingredients. Mold into medium sized balls.
Step 2: In a pot, heat the water for about 7mins and when it starts to Boil, drop the molded balls into the water and leave to boil for about 20 minutes.
Step 3: Transfer the boiled balls from the pot into a mortar and pound thoroughly. Re-mold once more into small balls and sprinkle with corn flour to keep the balls moist
Step 4: To serve, pour the nono into a bowl , Add the balls (mashed) and Sugar to taste. Eat with a spoon.
|Take Away 😀 😀 😀|