Koko da Kosai (Fermented Corn Porridge and Bean Fritters)
Koko da kosai (Hausa for fermented corn porridge and bean fritters) is a beloved traditional breakfast widely eaten across Northern Nigeria and parts of West Africa. It is especially common among the Hausa-speaking people. The meal consists of two main elements: * Koko: a smooth, fermented corn porridge, spiced with ingredients like ginger (citta), cloves (kanumfari), and sometimes black pepper (masoro). * Kosai: deep-fried bean cakes made from ground black-eyed peas (wake) blended with onions and pepper. Koko da kosai is more than just food; it's a cultural experience. It is often served in t
Source and licence
"Koko da Kosai (Fermented Corn Porridge and Bean Fritters)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Koko_da_Kosai_(Fermented_Corn_Porridge_and_Bean_Fritters), revision 4603864), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Koko_da_Kosai_(Fermented_Corn_Porridge_and_Bean_Fritters)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4603864
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Associated with Hausa by a tradition spanning countries: Hausa (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 1 cup millet grains (also known as jiƙo)
- 2 cups water (for mixing)
- 2–3 cups boiling water (for cooking)
- ½ teaspoon ground ginger (citta)
- ½ teaspoon ground cloves (kanumfari)
- ¼ teaspoon black pepper or chile powder (optional)
- ½ teaspoon potash (kanwa; optional)
- Sugar (optional)
- Powdered milk (optional)
- 1 cup black-eyed peas (wake), soaked overnight and peeled
- ½ medium onion, finely chopped
- 1–2 fresh chili peppers, chopped (or to taste)
- Salt
- Water
- Vegetable oil
Method
- Place the millet in a large bowl, and cover with a large volume of cool, clean water. Let soak for 1–2 days to ferment slightly, changing the water daily to avoid spoilage.
- Rinse and drain the millet, then use a blender or other suitable tool to grind it to a smooth paste with the 2 cups of water.
- Using a fine sieve or cheesecloth, strain the paste to remove the chaff. Discard the chaff and keep the liquid starch mixture (called koko base).
- Transfer the koko base, potash, ginger, and cloves to a pot over medium heat. Stirring continuously to avoid lumps, cook until the mixture thickens into a smooth porridge. Remove from heat when it reaches a creamy consistency.
- If desired, add sugar or milk to taste before serving.
- Cover the black-eyed peas with cool water, and soak them for 4–12 hours. Drain and peel the skins from the beans.
- Blend the peeled beans, onion, and just enough water to get a smooth and thick purée. Do not make the mixture too watery.
- Stir in salt and chili pepper.
- In a deep frying pan, heat enough vegetable oil for deep frying over medium-high heat.
- Use a spoon to gently scoop small portions of the batter into hot oil. Fry until golden brown on both sides (about 2–3 minutes per side).
- Remove from the oil using a slotted spoon and place on paper towels to drain excess oil.
- Serve the kosai with the finished koko.