Fura Da Nono

Traditionally, vendors would masterfully mold the ground millet into balls before dropping them into the creamy nono. This allows them to sell two distinct products in one go.

Fura Da Nono Recipe

Here’s a simple recipe to make your own fura balls:

Fura Recipe (Makes about 12 balls)

Ingredients:

• 1 cup millet grains
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 teaspoon salt
• 1/2 cup warm water

Instructions:

1. Rinse the millet grains and drain well. Grind them into coarse flour using a spice grinder or blender.
2. In a bowl, mix the millet flour with the ginger, cloves, cayenne pepper (if using), and salt.
3. Gradually add the warm water, stirring continuously, until a firm but pliable dough forms. You may need to adjust the water amount slightly.
4. Pinch off small pieces of the dough and roll them into smooth balls, about the size of a ping-pong ball.
5. Set the fura balls aside, covered with a damp towel, until ready to serve with the nono.

The Nono

Now, about the creamy, tangy accompaniment to the fura – the nono. This fermented milk is a staple in northern Nigerian dishes, with a consistency that’s thicker than regular milk but not quite as thick as yogurt.

While you can certainly seek out authentic nono from your local Hausa community (if you’re lucky enough to have one nearby), a fantastic substitute is kefir milk. This fermented dairy beverage has a similar tangy flavor and refreshingly creamy texture.

Here’s how to make your own nono (or kefir milk) at home:

Nono Recipe (Makes about 2 cups)

Ingredients:

• 2 cups whole milk
• 2 tablespoons kefir grains or kefir starter culture

Instructions:

1. In a clean glass jar or container, mix the milk and kefir grains.
2. Cover the jar with a breathable lid or cheesecloth, and let it sit at room temperature for 24-48 hours, or until the milk has thickened and developed a pleasantly tangy flavor.
3. If using kefir grains, strain the fermented milk through a fine-mesh sieve to remove the grains. The grains can be reused for future batches.
4. Refrigerate the nono until ready to serve with the fura balls.

To serve, simply drop a few fura balls into a glass or bowl and pour the chilled nono over them. Give it a gentle stir, allowing the millet balls to soak up some of that tangy, creamy mixture.

As you take that first sip, you’ll be transported back to the bustling streets of northern Nigeria, where the melodic calls of the fura vendors once filled the air.

Nutritional Benefits of Fura Da Nono

Fura da nono isn’t just about nostalgia – it’s a remarkably nourishing and refreshing drink, perfect for those scorching Nigerian days. The millet provides a hearty dose of fiber, protein, and essential minerals, while the fermented milk offers a boost of probiotics to support a healthy gut.

Is Fura Good for Diabetic Patients?

Fura can be a suitable option for diabetic patients, but with some modifications. The millet used in fura is a low-glycemic grain, which means it doesn’t cause a rapid spike in blood sugar levels. However, the traditional recipe may contain added sugars or sweeteners, which should be avoided or reduced for diabetics.

Additionally, the fermented milk (nono) in fura da nono can provide beneficial probiotics, but diabetics should go for a low-fat or non-fat version to manage their overall fat intake. With these adjustments, fura can be a relatively healthy and enjoyable snack for those managing diabetes.

Is Fura Da Nono Good for A Pregnant Woman?

Fura da nono can be a nutritious and refreshing option for pregnant women when consumed in moderation. The fermented milk (nono) provides probiotics, proteins, and essential nutrients like calcium, while the millet (fura) offers fiber, iron, and complex carbohydrates.