Hello guys, welcome back to another Nigerian recipe with Dee’s Mealz.
Today, I will be telling you how to prepare fura.
Fura is prepared using grounded “Pearl Millet” which is locally known as Gero in Hausa and some spiced ingredients that you will get to find out soon.
It is a millet dough ball that originated from the Fulani people of West Africa. In Nigeria, it is mostly prepared and eaten in the Northern part of Nigeria.
A lot of us have heard about fura da nono or fura da yogurt but don’t know how to prepare the fura itself. No worries today is your day.
To make the fura, the first process involves removing of the coat of the millet which is known as tsurfe in Hausa. That can be done with mortar and pestle.
So, let’s begin cooking.
8 cups of Pearl Millet (Gero)
1 tbls Kayan Kanshi (Cloves)
Almost a handful of Ginger (chitta)
Dried chili pepper
After the tsurfe (removing the coat from the millet), pick any form of dirt from the millet.
Wash the millet well and when packing out of the water, try to avoid packing the rest of the stones and sand particles that will settle under the bowl.
After washing well, pack into a suitable basket and allow the excess water to drain a bit.
Turn the drained millet in a suitable bowl, add the ginger, cloves and pepper.
Take for grinding into flour form.
After grinding, add 1000ml of water into a pot and set on heat to boil.
While you wait for the water to boil, sieve the flour into a new suitable bowl.
When the water begins boiling, mold the flour in balls and drop gently in the boiling water to avoid breaking.
Tip: You can fetch a little of the flour to sprinkle on the fura when molded
When all the flour has been molded into the pot, close the pot and allow to cook 30 minutes. Add water if you need to.
It foams up but no need to worry. The pot should still be closed.
While you wait for the fura flour to cook, wash and dry the mortar and pestle.
When all cooked, turn into the mortar and pestle and pound very well.
Note: the fura flour doesn’t fully cook inside. So when pounding, there will still be flour in the middle. No need to worry just continue pounding.
Continue pounding until it’s all mixed up like when pounding yam for pounded yam.
With time when pounding, it tends to stick to the pestle but you still have to continue pounding till all the dough is all mixed up and very smooth.
And your fura is ready. Begin the molding process and set in a plate.
Wow… we are done.
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This Post Has 14 Comments
Thank you for making this blog! <33 I'm enjoying these dishes from the U.S.
You’re welcome Ma. Am glad I could help.
Wonderful teaching. At the point of molding the flour in balls, do you have to sprinkle a little water? I mean, will dry flour mold?
Thanks for your response
Thank you. You don’t have to sprinkle water. The dry flour will mold.
I love this ❤️
Thank you ma
I’m glad. You’re welcome
Please how do u preserve the fura balls?
Put in a plastic container and put in a fridge not a freezer.
Thanks Dorcas but is it healthy to eat fura every day?
You’re welcome. Yes it’s healthy. It has no side effects because it’s prepared with natural ingredients.
Hello Dorcss. Thank you so much for this fura recipe. I have been looking for a recipe for so long. God bless you for this.
You’re welcome dear. I’m glad the post is of great help to you.
But the dry flour i have can and will NOT mold. Its like rubbing flour together between your palms and its just drops back into the bowl as flour. I don’t get this part
Molding work better when it’s still moist that is you sieving and molding it immediately after grinding.