Hausa koko
Local name: Hausa koko
The ginger and chilli millet porridge Ghana drinks at breakfast, with fried dough balls to dip in it.
Photo: Edithobayaa1 · CC BY-SA 4.0
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 4
- Difficulty
- Easy
Method
- Whisk the millet flour into 400 ml cold water with the ginger and spices. Leave for 10 minutes.
- Bring the remaining 800 ml of water to the boil in a heavy pan.
- Pour the cold mixture into the boiling water, whisking without stopping.
- Lower the heat and cook for 15 minutes, stirring, until the porridge coats the whisk.
- Salt it, then loosen with a little hot water if it thickens too far.
- Serve in bowls, sweeten at the table and dip bofrot doughnuts in it.
The name comes from the Hausa of northern Nigeria, who brought the porridge south into Ghana. The whisk matters: poured in without stirring, the flour sets into lumps you cannot rescue.
