Sunday, 6 July 2014

Hausa Koko and Kose (Akara & millet pap/porridge)

On this particular day, the kitchen meal on camp was Koko and kose. At first , everyone rushed in line to take the morning meal after the exhausting drills but after taking a bite from the dry kose from the kitchen, the rest of the batch was history as most people simply dumped theirs in the trash can and headed straight to the mami market for "professionally" prepared koko and kose (Ain't nobody got time for badly prepared meal). On Camp, "Buka"/ "mama put" mentality reigns supreme there's no doubt about that. When you're being trained as semi soldiers, adapting to the environment is key to survival...lol! 
Koko (Millet pap) and Kose(akara) is simply the hausa version of Akara and pap. Compared to Normal Akara, Hausa kose is so soft that it literally melts in the mouth. Koko on the other hand is simply Pap made from millet (joro specie) unlike the normal pap which is made from corn. It tastes very much like Kunu (A northern drink made from millet) so if you love drinking Kunu then you'd definitely love Koko too. Unlike kunu which is served cold, Koko is served hot with distinct particles of millet chaff within.

Ingredients for Hausa Koose (Akara): Click Here for Akara Recipe
•2 Cups Brown Beans
•5 Chili pepper
•2 Red bell pepper "Tatashey"
•1 small Red onion
•Warm water (For mixing)
•3 Seasoning cubes , Crushed
•Salt to taste
•Vegetable oil/ plam oil (For deep frying)

Procedure
Step 1: Soak the beans in water for like 10 mins or less. if you soak the beans for a longer period the skin would stick to the body of the beans thereby making it very difficult to wash off.

Step 2: Peel the skin off the beans by rubbing them between your hands and rinsing to allow the skins to float to the top. (Another method of washing beans to make it easier is to put the unwashed beans in a blender, pulse for sometime to break the beans then sieve off the chaff with clean water).

Step 3: Sieve the skin out leaving the white peas behind making sure you drain thoroughly.

Step 4: In a food processor or Blender, blend the white part of the beans with tatashey (Red bell pepper), Chilli pepper(Shombo), onion, into a smooth paste.

Step 5: Put the mixture in a large bowl and add Salt, Crushed Seasoning, a little warm water to make it light and gradually stir with a wooden spoon until you have a smooth paste. Better still, pour the blended beans into a mortar and with a pestle stir thoroughly. This is one of the secrets to getting very soft akara balls.

Step 6: Pour the vegetable oil into a frying pan and heat up

Step 7: Spoon the mixture into the sizzling oil to form balls one spoon at a time and fry until golden brown making sure you flip frequently on each side.



Step 8: Remove balls and drain on absorbent kitchen paper and serve. Kose can be served with koko, yaji, stew, potatoes e.t.c






Ingredients for Koko (Millet Pap/porridge):::
• 2 cups of Millet
• 1 large Ginger root
• 2 tbsp. Cloves "Konofiri"
• Sugar to taste
•Water 

Procedure:::
Step 1: Soak the millet in water for about 24 hrs making sure you change the water every 12 hours (This allows the grains to ferment) 

Step 2: Wash the millet thoroughly and blend with the ginger and cloves you get a smooth paste

Step 3: Using a pap sieve , filter the beans through the sieve (add water to make it easier) into a separate bowl. This separates the husk and other sediments from the liquid. Most times, some of the husk/chaff is allowed to filter through for koko.

Step 4: Let the slurry (liquid mixture) settle for few hours. This process separates the water from the sieved millet. 

Step 5: Pour out the excess water and leave the millet to sit few more hours (This improves its appearance).

Step 6: To prepare, Bring water to the boil in a kettle. Add a little of the settled millet in a bowl with some water to make a thick slurry. Gently pour in the hot water quickly over the slurry making sure you stir thoroughly and quickly to avoid clumping. Add some sugar to taste and serve hot with kose (Akara)



Eating Kose & Koko mixed with powdered chocolate beverage.....Yum!
   

14 comments:

  1. Well done Dobby. Love u loads.

    ReplyDelete
    Replies
    1. Thanks Chinenye...Luv you too :)

      Delete
  2. Corper, corper. Nice o. BN craving akara all wknd but with oatmeal sha. So happy u enjoyed ur stay on camp.👍👍

    ReplyDelete
  3. Anonymous7:28 pm

    dobby can u do a post on kebab d one one dey serve here with rice or supagetti will appreciate

    ReplyDelete
    Replies
    1. Okay...i've added that to my to-do list. would do a post on it soon.

      Delete
  4. Aisha4:48 am

    Actually they are all kunu but just referred to as different types (ie kunun zaki, kunun tsamiya...) in Hausa. What you called koko is what we would consider kunu as well.

    ReplyDelete
    Replies
    1. Thanks for the contribution Aisha :)

      Delete
  5. Anonymous8:19 am

    Pls what is konofiri? Is it garlic?

    ReplyDelete
    Replies
    1. No it's not. It's a small wood like spice used to add flavor to meals. It's known as cloves in English.

      Delete
  6. Anonymous1:52 pm

    Please is millet, okababa in yoruba..dt white or red seed

    ReplyDelete
    Replies
    1. Hi Anon, what you've just described is guinea corn (dawa) which has two types; red or white and it looks like very tiny pebbles. Millet (gero) way smaller than dawa and kinda greenish grey in colour.

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  7. Hi Dobby. i have all these products in my store. can you please help me promote it? it's in Sherwood park, Alberta Canada

    ReplyDelete
    Replies
    1. Hi Dorothee, to promote your products, you could write to us via e-mail at dobbyssignature@gmail.com

      Delete

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