Where it comes from
Hausa koko is a fermented millet porridge brought to Ghana by the Hausa and is a beloved breakfast across the country.
On the plate
Silky and pourable, with a bright fermented tang, a warming wash of ginger and clove, and a faint chilli prickle at the back. Lightly sweetened, it is soothing and sustaining, the sourness waking you up as much as the spice. Dunking koose into it is the whole ritual.
How it works
One to two days of fermentation generates lactic acid for the porridge's tang and breaks down the millet for a smoother, more digestible texture. Whisking the slurry into already-boiling liquid prevents lumps and fully gelatinises the starch.
Variations
served with koose bean cakes, with bofrot, with bread, sweetened with milk, made with corn instead of millet
On the Palate
Ingredients
Serves 4How it's made
8 steps · Show ↓25 min active · 2880 min waiting
How it's made
8 steps · Show ↓- 1240 min
Soak millet in water for several hours, then drain.
- 25 min
Blend the millet with ginger, cloves and chilli, adding water to make a smooth slurry.
- 32880 min
Leave the slurry to ferment for one to two days until pleasantly sour.
- 45 min
Separate the liquid from the settled paste and reserve both.
- 55 min
Bring the reserved liquid to a boil in a pot.
- 63 min
Slacken the paste with water and whisk it into the boiling liquid.
- 710 min
Cook, stirring constantly, until smooth and thickened to a pourable porridge.
- 82 min
Sweeten with sugar to taste and serve hot with koose.
