~495 cal · 25g protein · 93g carbs · 4g fat (estimated, per serving)
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Spiced millet porridge with bean fritters
🇬🇭 Ashanti
Hausa koko is a smooth, tangy Ghanaian porridge of fermented millet spiced with ginger, cloves, and chili, its warmth and gentle sourness waking up the morning. It is nearly always paired with koose — deep-fried black-eyed pea fritters — bought together from roadside vendors across the country.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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1.5 cups + spices millet flour (fermented) with ginger, cloves, and chili
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1.5 cups black-eyed peas (for koose), soaked and peeled
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1 onion
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1 scotch bonnet
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as needed + to taste oil for frying, sugar, and salt
Instructions
1
Whisk the spiced fermented millet flour with cold water into a slurry.
2
Stir into simmering water and cook until it thickens into a smooth, tangy porridge.
3
Blend the peas with onion and scotch bonnet into a fluffy batter and season.
4
Fry spoonfuls of the koose batter until deep golden.
5
Serve the koko sweetened to taste with the hot koose.
Ashanti tradition.
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🌏 While it simmers — know your destination
📍
Ashanti. Kumasi’s kingdom, where groundnut soup is royal comfort.
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Ghana. Gold Coast kitchens built on plantain, cassava, and groundnut.
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Africa. Fifty-four countries of tagines, stews, and fire-kissed grills.
The story behind this dish is up top — worth a read while the pot works.
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Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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