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INGREDIENTS FOR HAUSA KOKO DOUGH/ mixture:
3 cups of millet, 8 cloves of whentia (AKA, grains of selim), 5 dried chilis (optional), 1/4 cup of chopped ginger, 1 teaspoon of cloves, 1/2 teaspoon of black pepper corns, 2000 ml of water.
RECIPE:
Wash millet throughly with lots of water, and soak with water overnight to soften for easy blending. Blend all above ingredients with water into a strainable mixture, and strain to remove roughage/chaff.
Recommending a second re-blending of obtained chaff, with water, for the purpose of extracting as much millet meal as possible. Strain repeatedly till millet Hausa koko mixture is smooth and without roughage.
Let millet Hausa koko mixture rest and ferment in 24 hrs. During this period, the millet Hausa koko meal will separate to bottom and have a straw colored liquid on top.
To cook millet Hausa koko, gently pour straw colored liquid into cooking pot, and bring to a rolling boil, remove foam from surface of hot liquid, and remove pot from source of heat. Scoop 2 ladles full of solid millet meal into a separate bowl and add 2 more ladles full of remaining liquid from millet mixture and whisk together till smooth.
Now, whisk this mixture into the hot liquid. It is crucial to pour the millet mixture into the pot of hot liquid and whisk simultaneously till desired silky smooth thickness is obtained. Best millet Hausa koko consistency is twice the thickness of heavy whipping cream.
Last step is to cover the pot to trap the steam to continue cooking the Hausa koko while off source of heat for 10 more minutes.
Ready to serve when the Hausa koko gets a glossy shine or sheen to its appearance. Add preferred sweetener and enjoy it!
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