You’re standing under the scorching sun in the vibrant city of Abuja in Northern Nigeria. The air is thick with heat, and beads of sweat form on your forehead. When the heat seems unbearable, a local vendor approaches with a large calabash, offering a cool, creamy, and slightly tangy drink. This is Fura da Nono—a refreshing duo that has quenched the thirst of hardworking farmers, travellers, villagers, and other Nigerians for generations.
Fura da Nono combines two primary components: Fura, a millet-based dough, and Nono, a fermented milk-like yoghurt. Together, they create a unique, refreshing beverage nourishing and deeply satisfying for the Fulani people, known for their cattle herding and rich traditions. The first part of this dynamic duo, Fura, is a small, round dough ball made from millet or sorghum flour. Millet, a staple grain in Northern Nigeria, is finely ground and mixed with spices like ginger, cloves, and sometimes a hint of pepper, giving the dough its distinctive flavour. This mixture is then shaped into balls and cooked until firm, creating a slightly chewy texture that perfectly complements the smoothness of Nono.
Photo Source: Troop Pharmacy.
Then comes Nono, the tangy companion, a fermented milk made from fresh cow’s milk. Rich in probiotics and slightly spicy, Nono is incredibly refreshing, especially when served cold. Fermenting the milk not only enhances its nutritional value but also gives it a unique flavour profile that pairs beautifully with the spiced millet dough. When combined with Fura, the creamy, tart milk cuts through the grainy texture, resulting in a comforting and refreshing drink.
The harmony between these two elements makes Fura da Nono stand out. The spiciness of the Fura meets the cool tang of the Nono, creating a balance of flavours that dance on the palate. This drink is a testament to the ingenuity of Northern Nigerian cuisine, showcasing how simple ingredients can be transformed into something extraordinary. It’s not just a drink; it’s an experience—a moment of relief, a burst of flavour, and a sip of history all in one.
Though traditionally enjoyed in the villages, Fura da Nono has found its way into bustling cities and even the hands of food enthusiasts worldwide. It’s a versatile drink, perfect for a hot summer’s day or as a light, nutritious meal replacement. The health benefits are plentiful thanks to the millet’s fibre and probiotic-rich Nono. It’s a drink that nourishes the body while refreshing the soul.
Photo Source: cookpad.com.
Are you ready to learn how to prepare this beloved Nigerian drink, which combines the earthy flavours of spiced millet dough with the cool, tangy taste of fermented milk?
How to Prepare Fura Da Nono
Ingredients (For the Fura (Millet Dough Balls)
- 2 cups of millet flour
- One teaspoon of ground ginger
- One teaspoon of ground cloves
- One teaspoon of ground pepper (optional)
- A pinch of salt
- Water (as needed)
For the Nono (Fermented Milk)
- 2 cups of fresh cow’s milk (or any preferred fresh milk)
- ¼ cup of plain yoghurt (to help start the fermentation process)
Method
Step 1: Prepare the Fura Mix
in a large mixing bowl, combine the millet flour, ground ginger, ground cloves, ground pepper (if using), and a pinch of salt. Mix well to ensure the spices are evenly distributed. Then, gradually add water to the mixture, stirring continuously until you form a thick, pliable dough. The dough should be firm enough to hold its shape but not too stiff.
Step 2: Shape the Dough
Divide the dough into small portions and roll each portion into a ball about the size of a golf ball. You can make them smaller or larger, depending on your preference. Then, place the dough balls in a pot of boiling water and cook them for 10-15 minutes or until they are firm to the touch. Alternatively, you can steam them in a steamer at the same time. Once cooked, remove the dough balls and let them cool before setting them aside. Once cooled, store the Fura in an airtight container. They can be kept at room temperature for a day or refrigerated for up to a week.
Step 3: Preparing the Nono
Pour the fresh cow’s milk into a pot and heat it over medium heat. Stir occasionally to prevent the milk from scorching. Heat until the milk is warm but not boiling (about 37°C or 98°F). Then, remove the pot from the heat and add the plain yoghurt to the milk. Stir well to combine. This yoghurt acts as a starter culture, helping the milk ferment properly.
Step 4: Ferment the Milk
Pour the milk mixture into a clean container and cover it with a lid or a clean cloth. Let it sit at room temperature for 24-48 hours or until the milk has thickened and developed a tangy flavour. The duration of fermentation can vary depending on your environment’s temperature. Once fermented to your liking, refrigerate the Nono. It can be stored in the refrigerator for up to a week.
When ready to serve, please take a few Fura balls and mash them in a bowl using a spoon or your hands. You want to break them into smaller pieces for easy mixing. Pour the chilled Nono over the mashed Fura and stir well until the mixture is smooth and well combined. The consistency can be adjusted to your preference—add more Nono for a thinner drink or less for a thicker, more porridge-like texture.
Serve and Enjoy your Fura da Nono by pouring it into a glass or bowl. It can also be enjoyed as a refreshing drink or a light meal! You can adjust the spices in the Fura dough to suit your taste. Some people add a pinch of nutmeg or cinnamon for a slightly different flavour. For maximum refreshment, Fura da Nono is best served cold, especially on a hot day. Some people like to add a bit of sugar or honey to their Fura da Nono for a touch of sweetness. Feel free to experiment with different flavourings.
With this traditional recipe, you can bring the refreshing taste of Northern Nigeria into your home. Enjoy every sip of this nourishing and flavorful drink!
If you’re tempted to bring a piece of Northern Nigeria into your home, making Fura da Nono is easier than you think. You can recreate this beloved drink with just a few ingredients—millet flour, spices, and fresh milk. So, next time you seek something rich in culture and flavour, reach for a glass of Fura da Nono. Let it transport you to the lively streets of Kano or the serene fields of Sokoto, where every sip tells a story of tradition, resilience, and community.
