QUICKEST HAUSA KOKO RECIPE (GLUTEN FREE SPICY MILLET PORRIDGE)

Hello again and welcome to Ndudubai Fafa. Hello again, my name is Fafa Gilbert and welcome to my creative African cooking channel Ndudubai Fafa. And today on the menu we do have this beautiful Hawza Coco recipe. Now this is silky, smooth, spicy and delicious. A must try. Now Hawza Coco is actually made out of millet. Now millet is alkaline which actually means that it's easier to actually digest. Now millet also hydrates your colon and it's gluten-free. So this would help lower and maintain a good cholesterol level and because it's rich in vitamin B3 as well and a good source of protein. Now this porridge is aptly named Hawza Coco because it originates from the northern part of Ghana and it's made by the Hawza's. So thank you very much for this because it is a great breakfast I think to actually have especially when you're in Ghana. So it's a must try definitely. Let's click that box. To start you would actually need your African nutmeg, you need cloves, you need some guinea peppers as well, ginger which gives it that kick, as well as the grains of selim, onguentia and black peppercorns. So you know where this is going. It's aromatic and spicy at the same time. So start preparing this dish. You actually need to ferment your millet. Now the reason why you do ferment it, it gives it that slight tanginess to the porridge which is just great. So I've actually soaked these millets for three days and each day I did change the water and on the third day I've just washed it so that it's clean. So I've got 200 grams of my fermented millet and I've got 400 milliliters of water. Now you can actually reduce the amount of water if you actually want a thicker consistency. So let's say about 300 milliliters. I've added my spices including half a teaspoonful of chili powder but that's optional and I've blended everything into this beautiful consistency. So I'm actually now using my strainer to actually strain the juice out of the chaff. Now this is optional, I mean the authentic way is to actually strain it as we do. But if you prefer to keep the chaff in which is also good for your gut anyway and then you'll mix this all together. But yes, you strain this beautiful juice out of the chaff so we're doing the separation. Look how beautiful and creamy it looks. This is not any other food this is some doo-doo. So yes, let's see. After extracting the juice out of the chaff, reserve your chaff because you can actually use it as a flour or as a base for making your cookies. So there's no waste here. So now place your strained juice, beautiful millet juice, on a low heat. Add your salt and I'm just going to cook this on a very low heat. I have got a recipe here on my YouTube channel for how's that cooker as well and the process that I used was that of an indirect heat. That was like a bain-marie thing. You need to check it out, I'll leave a link at the top so you can also check that out. I'm cooking this directly on heat so that's different and I'm actually maintaining or controlling that heat. So it's important that you cook it on a low heat. So just keep mixing because it thickens up. Now if you actually want it thicker, you need to reduce the amount of water that you use which is I think 300 milliliters will be great but I like it a little bit on the runny side because I do enjoy it with my cool say yes and I just like it that way. So you can just take it out but I think this is just beautiful and it's ready. It is ready, you see. Now all you need to do is just add your sugar as you want, serve it, drink it, get your pinkasu or get your kusi or boflute or your bread and sit in the corner and be crying. This is not in the other food, this is in Dudu. Now you'd find the pinkasu recipe as well here on my YouTube channel as well as the kusi and boflute recipes. I'll leave links at the top for you to enjoy. I hope you are inspired to try this recipe and yes thank you again for joining me. I appreciate it. You will find the transcript of this recipe including the list of ingredients and measurements on my blog indudubaifafa.blogspot.com. I'm also on Facebook, Twitter and Instagram as indudubaifafa so do pass by and say hi. Until next time, be nice, be beautiful, be you and guess what? I love you. Take care of you. Toodles!