Ingredients
Porridge
- 2 cups of whole pearl millet or 1 cup of millet and 1 cup of sorghum
- 5 grains of selim ***
- 1/2 tsp of black peppercorn
- 5 calabash nutmegs ***
- 2 large thumbs of ginger
- 1/2 tsp grains of paradise ***
- 1/2 tsp of whole cloves
Kose Ingredients
- 1.5 cups of dried black eye peas
- 1/2 red onion
- 1/4 tsp of salt
- Filtered water
- Enough vegetable oil to deep fry the kose
Instructions
- Clean the grains and soak overnight with a lot of water
- The next day, wash the grains very well and blend with spices and blend with about 2-3 cups of water.
- Once you have a smooth mixture, strain the mix through a cheesecloth. You can also use a nut milk back but I find that the nut milk back is too fine of a sieve.
- Blend the chaff (the left over) with more water (another 2 cups of water) and repeat the straining process.
- Cover the strained liquid with a cloth and let it ferment overnight. You should have close to a litre of the mixture
- This same day soak your beans in water
- The next day, heat your oil for frying and blend the beans with salt and just enough water to get the beans to blend. I will start off with as little water as possible and add enough to get a thick batter.
- Use a spoon to scoop a little bit of the batter and drop it into the hot oil. Repeat till you have used all the batter.
- Once the kose is ready, move on to cooking the porrigde
- By now there should be some bubble on top. The water should have separated at the top, Carefully pour the liquid into a pot without disturbing the thick mixture at the bottom and bring to a boil.
- As the liquid is a boiling, mix the mixture at the bottom into a thick paste
- Once the water comes to a boil, add the thick paste. turn the burner off and continue to whisk everything. The porridge will get thicker. Add more water if you feel that it is getting too thick
- Serve porridge with sugar and roasted peanuts with a few pieces of kose.