Fura (food)
 A Fulani woman preparing fura da nono | |
| Region or state | West Africa |
|---|---|
| Serving temperature | Cold |
| Main ingredients | Millet |
Fura or doonu is a type of food originating from West Africa's Sahel region and that is popular among the Zarma-Songhai, Fulani and Hausa peoples of the Sahel.[1][2] It is a millet dough ball, with "fura" meaning millet ball. It is also eaten in Niger and Ghana.[3] Certainly, the making of the classic dish, fura da nono (seasoned, boiled millet balls served with sour milk), represents such a blending of food resources and styles of cuisine. This suggests that a transfer of the cuisine of fura served with sour ...[4] The millet is ground into a powdered form, rolled and molded into balls, then mashed and mixed with Nono - a fermented milk.[5][6] The combination of fura and nono is known as Fura Da Nono, a locally-made[where?] drink that contains carbohydrate and fiber.[7] The fura food and the fura da nono drink are popular in Northern Nigeria. They are served on special occasions and as a meal in the afternoon.[8][9]
Preparation
[edit]
Ingredients
[edit]- Ground millet or Guinea corn[10]
- Ground peppers
- Dried ground chili
- Dried ground ginger
- Ground cloves
- Salt to taste[11]
- Sugar
Steps in preparation
[edit]- The first thing is to wash the millet and remove the peels.
- Then it is dried and ground, along with Dried ginger, cloves, and chili pepper making it powdered form.
- Salt to taste is added to the mixture before it is poured into a mortar and pounded while water is sprinkled gradually to form a dough.[12]
- This is then molded into the desired shapes, usually ball shapes.
- The dough can also be poured into a bowl and covered with a leaf overnight for it to ferment.
- The balls are cooked in a pot, then pounded, and sprinkled with water again.
- The dough is pounded until it becomes very soft.
- The paste can then be shaped into balls.[13]
- It is dusted with millet or corn flour to prevent the fura from sticking together.[11]
Commercialization in Nigeria
[edit]Fura, popularly known in Nigeria as Fura de Nunu, which was once seen as a local meal, has gradually evolved into a growing enterprise that involves modernized processing methods and production.[9]
References
[edit]- ^ Abdulkareem, U. D. (2019-10-24). Diary of A Peasant Child. Lulu.com. ISBN 978-0-359-97353-8.
- ^ "Relish The Fulani's fura". Tribune Online. 2020-09-11. Retrieved 2022-06-22.
- ^ Philips, John Edward (April 2008). "Mary Wren Bivins. Telling Stories, Making Histories: Women, Words, and Islam in Nineteenth-Century Hausaland and the Sokoto Caliphate (Social History of Africa.)". The American Historical Review. 113 (2): 620. doi:10.1086/ahr.113.2.620. ISSN 0002-8762.
- ^ Abdulkareem, U. D. (2019-10-24). Diary of A Peasant Child. Lulu.com. ISBN 978-0-359-97353-8.
- ^ "How Super Falcon player started million dollar suya, fura da nunu business with 50usd in the US". Vanguard News. 2019-11-02. Retrieved 2021-09-26.
- ^ "Fura production". ResearchGate.
- ^ "Fura da Nono: Save yourself some money, learn how to make millet cereal". www.puls.ng.
- ^ "10 Amazing Health Benefits of Fura Da Nunu". www.publichealth.com.ng. Retrieved 2021-09-26.
- ^ a b Mohammed, Lere (2020-09-06). "Fura seller benefits from modernized processing". Premium Times. Retrieved 2022-07-06.
- ^ "Is fura da nono on the way out?". Daily Trust. 2014-11-18. Retrieved 2022-06-22.
- ^ a b "How to prepare 'Fura' (Alkaline African smoothie)". Pulse Ghana. 2016-05-06. Retrieved 2021-09-26.
- ^ "Homemade Fura Da Nono". 9jafoodie | Nigerian Food Recipes. 2015-05-08. Retrieved 2022-02-27.
- ^ "Fura (Food): How To Prepare Nigerian Fura ~ Dee's Mealz". www.deesmealz.com. 2020-03-24. Archived from the original on 2022-02-27. Retrieved 2022-02-27.
Further reading
[edit]- Joseph, J. K.; Belewu, M. A.; Omotuyi, O. J. (1998-01-01). "Acceptability and effect of mixing ratios on the quality attributes of 'Fura-de-Nono': A Nigerian milk product". Food Quality and Preference. 9 (1): 1–4. doi:10.1016/S0950-3293(97)00011-6. ISSN 0950-3293.
- Atanda, O. O.; Ikenebomeh, M. J. (1988). "Changes in the acidity and lactic acid content of 'Nono', a Nigerian cultured milk product". Letters in Applied Microbiology. 6 (6): 137–138. doi:10.1111/j.1472-765X.1988.tb01233.x. ISSN 1472-765X. S2CID 83950937.
- Adebesin, A. A.; Amusa, N. A.; Fagade, S. O. (2001-03-01). "Microbiological quality of locally fermented milk (nono) and fermented milk-cereal mixture (fura da nono) drink in Bauchi, a Nigerian city". Journal of Food Technology in Africa. 6 (3). doi:10.4314/jfta.v6i3.19295. hdl:1807/2964. ISSN 1028-6098.