HAUSA KOKO (MILLET PAP)

 Koko (Millet pap) is the hausa version of pap. Koko is  another type of pap made from millet (joro specie), unlike the normal pap which is made from corn. It tastes very much like kunu, another northern drink, made from millet. If you like 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 koko (millet pap)

• 2 cups of Millet

• 1 large Ginger root

• 2 tbsp. Cloves "Konofiri"

• Sugar to taste

•Water 

METHOD

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) 

2. Wash the millet thoroughly and blend with the ginger and cloves,        to get a smooth paste.

        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.

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

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

      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)