Hausa Koko

To make Hausa Koko from scratch, start by soaking 2 cups of millet in water for a few hours or overnight. Then, blend the soaked millet with water until smooth and strain the mixture to remove any solids. In a pot, bring the strained mixture to a boil while stirring continuously. Add 5 cloves, 1 tsp of grains of paradise, 1 tsp of dried chili, and 1 tsp of ginger. Cook for about 20 minutes until the porridge thickens, stirring occasionally.

Yes, Hausa Koko is suitable for a gluten-free diet as it is made primarily from millet, which is naturally gluten-free. This makes it a great option for those with gluten sensitivities or celiac disease.

If you don't have millet, you can substitute it with other grains like sorghum or rice. However, keep in mind that the flavor and texture may vary slightly. For a similar consistency, you might also try using quinoa, but adjust the cooking time accordingly.

To store leftover Hausa Koko, let it cool completely, then transfer it to an airtight container and refrigerate. It can be kept in the fridge for up to 3 days. When reheating, you may need to add a little water to loosen the porridge as it thickens when stored.

Hausa Koko pairs well with a variety of accompaniments. You can enjoy it with sugar or honey for sweetness, or serve it alongside fried doughnuts or spicy meat pies for a savory contrast. Additionally, adding a splash of milk or coconut milk can enhance the creaminess of the porridge.