My mom walks through the tiny kitchen, settles in front of window and looks on forlornly at the pouring rain.
â€œItâ€™ll all come down today and clear up in time for church by tomorrowâ€ she says hopefully,
â€œOh and maybe weâ€™ll get a little sunshine; Iâ€™d love to go for a little walk down the beach before lunch tomorrowâ€
Itâ€™s a grey and cloudless wet Saturday morning and I donâ€™t have the heart to tell her that itâ€™s doubtful the rain would stop by tomorrow, not according to the forecasts. I also feel like I need to prepare her; Iâ€™m tempted to tell her about the time it rained for 30 days straight!
It reminds me of something I read recently; â€˜The rain falls like we fall in love; refuting all predictionsâ€™.
â€œWhat are you making?â€ She asks peering closer at the stove, away from the rain.
â€œHausa Kokoâ€ I tell her. â€œGood, good, itâ€™s exactly what we need on a morning like thisâ€ she says.
Eyes back towards the window, she tries with a bit of cheer in her voice â€œDid I ever tell about the oranges I grew in my garden?â€
I know the rain makes her miserable, and she wishes she was someplace elseâ€¦ but not yet â€“ there always seem to be one more something keeping her here, one more Dr.â€™s appointment, one more test, one more checkup, a new concern, a new trialâ€¦
â€œThe oranges the Hausa Koko woman helps you pick?â€ I ask and she gets into a story Iâ€™ve heard at least a dozen times.
Hausa Koko is a traditional porridge made from millet flour and spices; credited to the Hausa people among whom millet is a dietary staple, itâ€™s a very popular Ghanaian street food.
On most mornings, itâ€™s sold on street corners, and by women (and men) who carry them throughout neighbourhoods.
The good thing is, you can just as easily make this porridge at home too, even when home is thousands of miles away from where you started out. All you need is millet flour and a few spices from your pantry.
In stores that carry African food, youâ€™ll probably find packets of premixed Hausa Koko.
You already know that I love millet; for its subtle nutty flavour, resilience and nutrition, and this porridge is sweet and spicy, creamy, aromatic, with a slight nuttiness from the millet.
The heat from the spices; ginger, cloves, chilli pepper, cinnamon and cardamom is also subtle, but use as little or as much as you want.
The spices arenâ€™t that much of a deviation from the traditional, yet the warmth and depth of flavour from this porridge feels just right for autumn.
Spiced Millet Flour Porridge
- 1/2 cup millet flour
- 1 cup almond milk (or any kind of milk), plus more to serve
- 1 – 2 cups of water (or more)
- 1 teaspoon ginger powder (or ground fresh ginger)
- 1/4 teaspoon ground chili pepper
- 1/4 teaspoon ground cloves
- Pinch of cardamom (optional)
- Pinch of cinnamon (optional)
- 1/2 teaspoon salt (or to taste)
- Sugar (or maple syrup, honey etc.) to taste
- Your favourite nuts, dried fruits, etc. for topping
- Combine millet flour, almond milk and a cup of water in saucepan and mix until smooth
- Add ginger, pepper, cloves, cardamom, cinnamon and salt, stir and cook over medium heat
- Keep stirring to prevent lumps, sticking and burning, let it thicken and come to a boil
- Lower heat, check the consistency and add more water (or milk) if a thinner consistency is preferred
- Stir and cook for a few more minutes, remove from heat
- Serve warm with sugar, or a drizzle of maple syrup (or honey), more milk and your favourite toppings of nuts, fresh or dried fruits etc.
As you say this sounds perfect for these Autumnal mornings. What quantity of millet flour did you use? And can I just blend up millet grain?6 November, 2012 at 12:07 am
Oops! looks like I forgot the millet flour in the list of ingredients – I’ve fixed it, 1/2 cup of millet flour. And grinding your own is probably even better, it’ll be fresher.6 November, 2012 at 9:24 am
Perfect, I have some millet flour in my pantry! I wait for the quantity too 😉6 November, 2012 at 12:28 am
I’ve updated the ingredients list – it’s 1/2 cup of millet flour 🙂6 November, 2012 at 9:29 am
Beautifully written! I get so tired of oatmeal, I’m going to try this as I am always looking for different ways to prepare millet.7 November, 2012 at 4:58 pm
Thanks! Hope you like it 🙂8 November, 2012 at 11:08 am
Thanks for writing this! What kind of millet did you use because i have the yellow millet and i know Hausa Koko is gray and i was wondering if the yellow millet is okay to be used. Thanks!17 November, 2012 at 11:54 pm
Hi Daavi, yellow millet should be ok, I’ve used a variety of millet flour; finger millet (brownish), actual hausa koko and yellow millet. There isn’t much of a difference 🙂18 November, 2012 at 8:03 pm
Oh… what an awesome way to have Koko23 June, 2014 at 12:22 pm
Thank you! 🙂24 June, 2014 at 11:59 am
Yay! Can’t wait to make my own with some kose. Living in the middle of nowhere and I can’t find the premixed one anywhere. Thank you!26 June, 2016 at 5:45 am
Oh yum! I miss kose so much! Enjoy:-)26 June, 2016 at 8:28 am
Hi Maame, I’m not entirely sure, but based on the colour, I’m tempted to day it’s unhulled millet.29 July, 2016 at 4:22 pm