~468 cal · 15g protein · 80g carbs · 9g fat (estimated, per serving)
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Millet balls in a bowl of soured milk
🇳🇪 Niamey
Fura da nono is the pride of the Fulani herders of Niger and the wider Sahel: fura are steamed millet balls spiced with cloves and pepper, and nono is fresh soured cow's milk. Crumbled together and sweetened, they make a thick, nourishing breakfast that is drunk as much as eaten.
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Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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2 cups millet flour
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1/2 tsp each ground cloves and black pepper
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1 cup water
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3 cups nono (soured milk)
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3 tbsp sugar, to taste
Instructions
1
Mix the millet flour with the spices and just enough water to make a stiff, moldable dough.
2
Roll the dough into small balls and steam them over simmering water until firm and cooked through, about 15 minutes.
3
Pound or mash a few balls into a paste, then work them back with the rest and a little water until smooth.
4
Break the fura into bowls of soured milk, sweeten to taste, and stir to a thick drinkable porridge.
Fulani-Hausa tradition, Niamey and the Sahel.
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🌏 While it simmers — know your destination
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Niamey. A Niger River capital of steamed dambou.
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Niger. A Sahel nation of millet, moringa, and rice sauces.
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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.
👩🍳
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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