Ghanaian Hausa Koko (Spicy Millet Porridge)

Ingredients

• 1 cup Millet Flour
• 5 cups Water
• 1 tablespoon Ginger
• 1/4 teaspoon Cloves
• 1/4 teaspoon Black Pepper
• 1/4 small Scotch Bonnet Pepper
• 2-4 tablespoons Sugar
• 1/4 teaspoon Salt

Instructions

1. 1In a medium bowl, whisk together the 1 cup of Millet Flour with 1 cup of cool water until you have a completely smooth paste with no lumps. Set this bowl aside.
2. 2In a large heavy-bottomed pot, bring the remaining 4 cups of water to a rolling boil over high heat. This should take about 5-7 minutes.
3. 3Carefully and slowly pour the smooth millet flour paste into the pot of boiling water while whisking vigorously and constantly. Continue whisking for 1-2 minutes to ensure the paste is fully incorporated and no lumps form. The mixture will start to thicken slightly.
4. 4Add the 1 tablespoon of Ginger, 1/4 teaspoon of Cloves, 1/4 teaspoon of Black Pepper, the 1/4 small Scotch Bonnet Pepper (whole or finely minced, depending on your spice preference), and 1/4 teaspoon of Salt to the pot. Stir everything together well.
5. 5Reduce the heat to low, cover the pot loosely (leaving a small gap for steam to escape), and let the porridge simmer gently for 20-25 minutes. Stir the porridge every 3-4 minutes to prevent it from sticking to the bottom of the pot and to ensure even cooking. The porridge is ready when it has thickened to a consistency similar to oatmeal and smells fragrant.
6. 6Remove the whole Scotch Bonnet Pepper if you added it whole. Stir in the 2-4 tablespoons of Sugar, tasting as you go to reach your desired sweetness. Continue stirring until the sugar is completely dissolved.
7. 7Serve the Ghanaian Hausa Koko hot immediately.

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