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.