Spicy millet porridge, also known as Hausa koko in Ghana, is prepared from nutrient-rich millet called pearl millet. Learn about the 2-day process of preparing millet before cooking it.
- 300 grams Pearl millet
- ¼ teaspoons Black peppercorns
- ½ teaspoon Cloves
- 2 tablespoons Ginger
- 3 Dried peppers
Soak the pearl millet in water overnight. This will soften the millet and make it easier to blend. Remove all floating particles, as this is not actual millet.
After 24 hours, the pearl millet will be slightly swollen and the water will be slightly cloudy. Drain the water with a sieve and wash the millet again several times with fresh water.
Mix the pearl millet with black peppercorns, cloves, ginger, dried red chillies and 500ml water. Once smooth, pour it through a sieve and mix to make sure all of the husk passes through. Any excess straw can be remixed with an additional 500ml of water.
Pour the strained liquid through a strainer bag or filter paper to make sure the porridge is smooth. Place a tea towel over the bowl and let sit overnight
The next day, the millet should be placed on the bottom with the water on top. Drain the excess water, because we only need the millet at the bottom. Add 50 ml of water to the millet and mix until smooth.
Boil 500ml of water and remove from the heat once it has boiled. Add the millet mixture. Whisk the porridge for about 2 minutes or until slightly thickened.