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]
 A Fulani woman preparing fura da nono | |
| Region or state | West Africa |
|---|---|
| Serving temperature | Cold |
| Main ingredients | Millet |
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
edit1. The first thing is to wash the millet and remove the peels.
2. Then it is dried and ground, along with Dried ginger, cloves, and chili pepper making it powdered form.
3. 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]
4. This is then molded into the desired shapes, usually ball shapes.
5. The dough can also be poured into a bowl and covered with a leaf overnight for it to ferment.
6. The balls are cooked in a pot, then pounded, and sprinkled with water again.
7. The dough is pounded until it becomes very soft.
8. The paste can then be shaped into balls.[13]
9. It is dusted with millet or corn flour to prevent the fura from sticking together.[11]
Commercialization in Nigeria
editFura, 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.