| Fura | |
| Region: | West Africa |
| Served: | Cold |
Fura or doonu is a type of food originating from West Africa's Sahel region and that is popular among the Zarma-Songhai, Fulani and Hausa peoples of the Sahel.[1] [2] It is a millet dough ball, with "fura" meaning millet ball. It is also eaten in Niger and Ghana.[3] Certainly, the making of the classic dish, fura da nono (seasoned, boiled millet balls served with sour milk), represents such a blending of food resources and styles of cuisine. This suggests that a transfer of the cuisine of fura served with sour ...[4] The millet is ground into a powdered form, rolled and molded into balls, then mashed and mixed with Nono - a fermented milk.[5] [6] The combination of fura and nono is known as Fura Da Nono, a locally-made drink that contains carbohydrate and fiber.[7] The fura food and the fura da nono drink are popular in Northern Nigeria. They are served on special occasions and as a meal in the afternoon.[8] [9]
1. The first thing is to wash the millet and remove the peels.
2. Then it is dried and ground, along with Dried ginger, cloves, and chili pepper making it powdered form.
3. Salt to taste is added to the mixture before it is poured into a mortar and pounded while water is sprinkled gradually to form a dough.[12]
4. This is then molded into the desired shapes, usually ball shapes.
5. The dough can also be poured into a bowl and covered with a leaf overnight for it to ferment.
6. The balls are cooked in a pot, then pounded, and sprinkled with water again.
7. The dough is pounded until it becomes very soft.
8. The paste can then be shaped into balls.[13]
9. It is dusted with millet or corn flour to prevent the fura from sticking together.
Fura, popularly known in Nigeria as Fura de Nunu, which was once seen as a local meal, has gradually evolved into a growing enterprise that involves modernized processing methods and production.[9]