How To Prepare Fula Drink
Fura or Fula as it’s popularly called in Ghana is a spice infused millet dough balls.Fura is a type of food originating with the Fulanis and Hausas in West Africa.
I know you are wondering how to get this done, trust me it is simple to make and loaded with lots of nutrients.
ORIGIN AND BENEFITS
Fula, also known as the Zongo smoothie is a popular African cold beverage mostly sold and enjoyed in most northern / Zongo communities in West Africa including Ghana, Burkina Faso, and Nigeria.
Fura is made from millet (a gluten-free grain) which gluten-free beverage which can be enjoyed by individuals with a gluten allergy.The hot spice added to fura during preparation enriches it with lots of antioxidants, vitamins, and minerals.
The dietary fiber content of Fura makes it a healthy and satisfying food. Fura contains dietary fiber from both the hot spices and the millet that help prevent constipation and reduce your risk of developing hemorrhoids.
Fura is also a good snack for diabetics, hypertensive, and weight watchers because of its dietary fiber content.
Learn How to Prepare Fula Drink in a simple steps
INGREDIENTS NEEDED FOR HOW TO PREPARE FULA DRINK
250g Millet Flour
2 Pieces Hwentia
16 Cloves
6g Birds eye chilli (soak dried chilies in water to soften)
30g Fresh Ginger, peeled and sliced
6g local black pepper
450ml Water, divided
Sugar to taste
Milk or yogurt ( Quantity of choice)
DIRECTIONS ON HOW TO PREPARE FULA DRINK
In a saucepan on a medium heat, toast the dry spices local black pepper, cloves & hwentia till it just begins to pop.
Grind together with ginger and toasted spices and chilies until smooth in a blender with little water or in an Asanka.
Mix and combine the grinded mixture with 300ml water and add to the millet flour.
Using your fingers or a wooden spoon, mix and mash out all lumps. Cover with cling film or kitchen towel and set aside for about 3-4 hours to ferment or overnight.
When ready to cook, sieve the dough mixture to remove the chaff from the mixture. Use the 150ml water to help rinse out the mixture whilst sieving.
Add in the 50g of millet flour and mix well to remove lumps.
Place the dough mixture on the hob on medium heat and stir continuously in one direction.
Continue stirring in one direction as the mixture thickens and it comes together in a ball form. Remove from the heat and set aside to cool.
Lightly dust your palms with millet flour. Scoop and mold into balls using your hands.
To serve, blend each ball with some yoghurt or kefir and some water if desired. Blend until smooth and thick.
Fura is served like a drink or light porridge. Serve with sweetener of choice and some peanuts.
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RECIPE VIDEO
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Ingredients
250g Millet Flour
2 Pieces Hwentia
16 Cloves
6g Birds eye chilli
30g Fresh Ginger, peeled and sliced
6g local black pepper
450ml Water, divided
Sugar to taste
Milk or yogurt ( Quantity of choice)
Instructions
- In a saucepan on a medium heat, toast the dry spices local black pepper, cloves & hwentia till it just begins to pop.
- Grind together with ginger and toasted spices and chilies until smooth in a blender with little water or in an Asanka.
- Mix and combine the grinded mixture with 300ml water and add to the millet flour.
- Using your fingers or a wooden spoon, mix and mash out all lumps. Cover with cling film or kitchen towel and set aside for about 3-4 hours to ferment or overnight.
- When ready to cook, sieve the dough mixture to remove the chaff from the mixture. Use the 150ml water to help rinse out the mixture whilst sieving.
- Add in the 50g of millet flour and mix well to remove lumps.
- Place the dough mixture on the hob on medium heat and stir continuously in one direction.
- Continue stirring in one direction as the mixture thickens and it comes together in a ball form. Remove from the heat and set aside to cool.
- Lightly dust your palms with millet flour. Scoop and mold into balls using your hands.
- To serve, blend each ball with some yoghurt or kefir and some water if desired. Blend until smooth and thick.
- Fura is served like a drink or light porridge. Serve with sweetener of choice and some peanuts.
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Ingredients
250g Millet Flour
2 Pieces Hwentia
16 Cloves
6g Birds eye chilli
30g Fresh Ginger, peeled and sliced
6g local black pepper
450ml Water, divided
Sugar to taste
Milk or yogurt ( Quantity of choice)
Instructions
- In a saucepan on a medium heat, toast the dry spices local black pepper, cloves & hwentia till it just begins to pop.
- Grind together with ginger and toasted spices and chilies until smooth in a blender with little water or in an Asanka.
- Mix and combine the grinded mixture with 300ml water and add to the millet flour.
- Using your fingers or a wooden spoon, mix and mash out all lumps. Cover with cling film or kitchen towel and set aside for about 3-4 hours to ferment or overnight.
- When ready to cook, sieve the dough mixture to remove the chaff from the mixture. Use the 150ml water to help rinse out the mixture whilst sieving.
- Add in the 50g of millet flour and mix well to remove lumps.
- Place the dough mixture on the hob on medium heat and stir continuously in one direction.
- Continue stirring in one direction as the mixture thickens and it comes together in a ball form. Remove from the heat and set aside to cool.
- Lightly dust your palms with millet flour. Scoop and mold into balls using your hands.
- To serve, blend each ball with some yoghurt or kefir and some water if desired. Blend until smooth and thick.
- Fura is served like a drink or light porridge. Serve with sweetener of choice and some peanuts.