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Fura da Nono: Niger’s Traditional Millet & Fermented Milk Refreshment

fura-da-nono-millet-with-fermented-milk-recipe-buster

Fura da Nono is a traditional and refreshing Nigerien dish that reflects the pastoral lifestyle and ancient grain traditions of the Sahel region. Nourishing and simple, it is both a food and a drink, enjoyed daily by many communities across Niger and most countries in Africa.

Fura da Nono consists of two main components:

  • Fura – soft millet or sorghum balls made from ground grain mixed with spices such as ginger and cloves
  • Nono – fermented milk, similar to thin yogurt or sour milk.

The fura is crumbled or mashed into the nono, sometimes lightly sweetened, creating a thick, cooling mixture that is filling and energizing—especially in Niger’s hot climate.

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Prep Time 5 mins
Cook Time 60 mins
Rest Time 5 mins
Total Time 1 hr 10 mins
Cooking Method: , , ,
Courses: ,
Difficulty: Beginner
Servings: 5
Best Season: Suitable throughout the year
Description

Fura da Nono is a traditional and refreshing Nigerien dish that reflects the pastoral lifestyle and ancient grain traditions of the Sahel region.

Background and Origin

The origins of Fura da Nono date back centuries and are closely tied to Fulani pastoral communities, who have long relied on cattle herding and millet farming. Millet, a drought-resistant grain, thrives in the Sahel and became a staple food, while fermented milk provided essential nutrients and natural preservation.

Fermentation was crucial before refrigeration, allowing milk to be safely consumed and stored. Combining fermented milk with millet created a balanced, portable meal suitable for herders and travelers.

Today, Fura da Nono remains widely consumed across Niger, sold by street vendors and prepared at home. It’s valued for its taste and for its cultural meaning—representing resilience, resourcefulness, and the deep connection between people, land, and livestock.

Ingredients
  • 3 cups millet flour
  • 1/4 cup millet flour (for coating)
  • 1 tbsp ginger powder
  • 1 tsp cayenne pepper
  • 1/2 tsp ground cloves
  • 1/2 tsp ground black pepper
  • 2 cups Cultured buttermilk
  • 2 tbsp sugar
  • Ice cupes
Instructions
  1. 1
    How to Prepare Fura da Nono in 10 Stepsfura-da-nono-millet-with-fermented-milk-recipe-buster
    1. Put the millet in a blender and blend it several times until you have a smooth flour. You can use a local miller as desired. 
    2. Once you have the millet flour, add a tablespoon of ground ginger, cayenne pepper, powdered cloves, and black pepper. Mix well to combine.
    3. Add water gradually while mixing the flour to form a dough. 
    4. Divide them into small portions and shape them into tennis-like balls. Use your finger to poke a hole in them to make it easier to cook. 
    5. Put some water on the fire and allow it to boil. Drop the millet balls into the boiling water and cook them for 40 minutes to an hour. Cover the pot but not completely. Use a ladle or spoon to move the millet balls occasionally so they don’t stick to the bottom of the pot. 
    6. Once the millet balls are cooked, you’ll notice a uniformity in their color. 
    7. Put the cooked millet into a mortar and pound it using a pestle. Add some of the millet broth as you pound it to form a soft dough. You can preferably use a hand mixer to mix the cooked millet with its broth until it’s soft.
    8. Then mold the dough into small balls again. Coat the balls with millet flour and set them aside.  You can also use rice flour to coat the millet balls. 
    9. In a mixing bowl or jug, pour the buttermilk and add two millet balls. Use the hand mixer to blend until it's semi-smooth. 
    10. Add the sugar and stir. Add the ice cubes and enjoy.
    Video Credit: Spicy & Delicious Goodness–YouTube
Note

Tips for Making Fura da Nono

  • Use millet or sorghum. These grains give Fura its traditional flavor and texture. Millet is most commonly used. 
  • Lightly spice the fura. Ginger and cloves are traditional—use them gently so they enhance rather than overpower.
  • Cook the fura thoroughly. Proper cooking ensures the fura holds together and has a smooth, dough-like consistency. 
  • Use well-fermented nono. The milk should be slightly sour and thin, similar to yogurt or kefir.
  • Mash just before serving. Crumble or mash the fura into the nono right before eating to keep the texture fresh. 
  • Adjust thickness to taste. Add more milk for a drinkable consistency or less for a thicker meal.
  • Sweeten lightly if desired. A small amount of sugar or honey can balance the sourness, but traditional versions are lightly sweet or unsweetened.
  • Serve chilled.  Fura da Nono is most refreshing when cool, especially in hot climates.

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Cool, nourishing, and timeless, Fura da Nono remains a staple of Nigerien daily life and culinary heritage.

Keywords: fura da nono
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