Traditional Niger Millet Balls with Fermented Milk

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A traditional Fulani preparation from Niger where firm, spiced pearl millet balls are boiled, crumbled, and stirred into tangy fermented milk. The result is a thick, drinkable porridge eaten cold as a refreshing Sahel breakfast or street snack.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 9 gFat
• 4 gSaturated Fat
• 62 gCarbs
• 7 gFiber
• 18 gSugar
• 14 gProtein
• 320 mgSodium
• 380 mgPotassium
• 220 mgCalcium
• 4 mgIron
• 1 mgVitamin C
• 110 mcgVitamin A

Ingredients

For the millet balls

• 2 cups pearl millet flour
• 1 tablespoon finely grated fresh ginger
• 1 teaspoon ground black pepper
• 1/2 teaspoon ground cloves
• 1 teaspoon fine sea salt
• 1 1/2 cups room-temperature water
• 4 cups water for boiling

For serving

• 4 cups traditional fermented milk, chilled
• 2 to 3 tablespoons sugar or honey, to taste
• 1/2 teaspoon ground nutmeg, optional
• Extra cracked black pepper, for finishing

Directions

1. In a large mixing bowl, combine the millet flour, ginger, black pepper, cloves, and salt.
2. Pour in 1 1/2 cups water a little at a time, mixing and kneading until you have a stiff, smooth dough that holds its shape without cracking.
3. Divide the dough into 8 equal portions and roll each between your palms into a tight ball about 2 inches across.
4. Bring the 4 cups of water to a vigorous boil in a wide pot, then reduce the heat to a steady medium simmer.
5. Carefully drop the millet balls into the simmering water and cook for 25 to 30 minutes, turning them every 5 minutes so they cook evenly and firm up all the way to the center.
6. Lift the cooked balls out with a slotted spoon and spread them on a plate to cool for about 10 minutes until they can be handled.
7. Pound the cooled balls gently in a wooden mortar, or crush them in a bowl with the back of a sturdy spoon, until broken into coarse crumbs with some pea-sized chunks remaining.
8. In a large serving bowl, whisk the chilled fermented milk with the sugar or honey and nutmeg until smooth and lightly sweet.
9. Stir the crumbled millet into the flavored milk until evenly combined, then let the mixture rest 5 minutes to thicken into a spoonable, drinkable porridge.
10. Ladle into small cups or bowls, finish with a grind of black pepper, and serve cold.

Cook’s Notes

• True fermented milk can be approximated by combining 3 cups plain whole-milk kefir with 1 cup buttermilk for the right sharp, tangy character.
• Millet balls are best crumbled and mixed right before serving; once soaked overnight they turn gummy and lose their pleasant chew.
• Adjust the ginger and black pepper up or down to match your tolerance — Fulani cooks across Niger season theirs very differently.
• Crush rather than pulverize the balls: keeping some texture is what distinguishes fura from a smooth millet pudding.
• Always serve cold — this is a cooling food for hot dry-season days, and the chilled fermented milk is essential to the eating experience.

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