Name: Koko da Kosai (Fermented Corn Porridge and Bean Fritters)
Yield: 3 servings
Cuisine: Nigerian
Ingredients: 1 cup millet grains; 2 cups water (for mixing); 2–3 cups boiling water (for cooking); 1/2 teaspoon ground ginger; 1/2 teaspoon ground cloves; 1/4 teaspoon (optional) black pepper or chile powder; 1/2 teaspoon (optional) potash (kanwa); as needed sugar; as needed powdered milk; 1 cup (soaked overnight and peeled) black-eyed peas; 1/2 medium, finely chopped onion; 1–2, chopped chili peppers; as needed salt; as needed water (for soaking/blending); as needed (for deep frying) vegetable oil

Breakfast

3 servings

483 cal/serving

Instructions

Step 1

Soak millet in plenty of cool water 1–2 days, changing the water daily.

Millet grainsWater (for soaking/blending)

Step 2

Rinse and drain the millet, then blend with 2 cups water to a smooth paste.

Millet grainsWater (for mixing)

Step 3

Strain the paste through a fine sieve or cheesecloth, discard the chaff and keep the liquid (koko base).

Millet grainsWater (for mixing)

Step 4

Cook the koko base with potash, ground ginger and ground cloves over medium heat, stirring until thick and creamy.

Millet grainsWater (for mixing)Potash (kanwa)Ground gingerGround cloves

Step 5

Stir in sugar or powdered milk to taste before serving (optional).

SugarPowdered milk

Step 6

Soak black-eyed peas in water 4–12 hours, then drain and peel.

Black-eyed peasWater (for soaking/blending)

Step 7

Blend the peeled peas with onion and just enough water to a smooth, thick purée.

Black-eyed peasOnionWater (for soaking/blending)

Step 8

Season the batter with salt and chopped chili peppers.

SaltChili peppersBlack-eyed peasOnion

Step 9

Heat vegetable oil in a deep pan to frying temperature.

Vegetable oil

Step 10

Spoon small portions of batter into hot oil and fry until golden brown, about 2–3 minutes per side.

Black-eyed peasOnionChili peppersSaltVegetable oil

Step 11

Remove fritters from oil and drain on paper towels.

Black-eyed peasVegetable oil

Step 12

Serve the kosai with the finished koko.

Millet grainsWater (for mixing)Black-eyed peas

This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.