By Bisola Adeyemo
India, Nigeria and China are the largest producers of millet in the world, accounting for more than 55% of global production.
Millet a cereal grain that belongs to the Poaceae family is commonly known as the grass family (1), widely consumed in different countries.
Millet is rich in dietary fibre, both soluble and insoluble. The insoluble fiber in millet is known as a “prebiotic,” which means it supports good bacteria in digestive system. This type of fibre is also important for adding bulk to stools, which helps keep and reduces the risk of colon cancer.
For many years, India was the world’s major producer of millet. However, in recent years, millet production has increased dramatically in Africa.
In India, millet is widely known as Ragi or Machin, they are dark brown grains with the fiber and iron rich husk intact using for different dishes like idli, dosas, roti, ragi mudde, and ragi malt in india.
In addition to home cooking, millet is used to make Chinese white spirit or syrup, congee very popular staple food in Chinese cuisine, which could be served as staples just like dumplings, steamed rice, Chinese bread and steamed buns.
In Nigeria, millet is commonly made up of “Fura da nono” simply means “simple milk and millet gruel” the popular African cold gruel produced and consumed mostly in the northern part of Nigeria.
But the history of fura de nunu will be traced back to Ghana. One of the common street food in Ghana “Koko” which is made from millet with few local spices added to give it a particular taste and colour.
“Fura da Nono”as the Hausas call it or “Fura de nunu” as the majority of Nigerians choose to refer to it, is mostly made by Fulanis who commonly trade the local special drink from place to place in calabashes often during the heat of the day.
While interacting with some Fura seller at Wuse market in Abuja on Friday, Hauwa, said fura is one of Fulanis major local drinks, which also serves as a source of food. She produces in large quantities because of its excess demands.
“People come from different places to buy fura. I sell about three to four basins everyday and I will make sure it finishes that day because of preservation.“
“Most of our customers here are not Fulanis, but they come from places to patronise us and we (Fulanis) are happy that other tribes are eating our local food which enables us to produce more quantities
“The ingredients are “Millet (Gero) Cloves,(Kayan Kanshi) Ginger (Chitta), Dried chilli pepper which gives it some delicacies.
According to Health.com, Millet is also part of body’s ecological foods as it acts as a probiotic to feed important micro flora in our inner ecosystem.
“Millet floor from which Fura is made, contains vital nutrients such as Magnesium, Calcium, Manganese, Tryptophan, Phosphorus, Fiber, B vitamins, Antioxidants.
“Although fura da nono in itself have no recorded side effects, but the hygiene is a public health issue to be considered.”
How to make fura da nono
Wash the millet properly, add spices and puree in a blender with a cup of water until very smooth (you can choose to briefly soak the millet in hot water for about 5 minutes to make blending easier).
Pour pureed millet into a pot, place on low-medium heat and stir until a dough forms.
Add 1 tablespoon of water to the millet dough, reduce heat to minimum and simmer for another 5 minutes.
Scoop millet dough into a bowl and set aside to cool.
Add in nono (kafir) and gently mash millet dough with sugar to taste, serve it cold or with ice cubes.
