Ghanaian Hausa Koko (Spicy Millet Porridge)

Ingredients

• 1 cup Millet
• 5 cups Water
• 2 tablespoons Ginger (fresh, grated)
• 5 whole Cloves
• 1/2 teaspoon Black peppercorns
• 5 pods Guinea grains (grains of Selim)
• 2-4 tablespoons Sugar (or honey)
• 1/4 teaspoon Salt

Instructions

1. 1Measure the 1 cup of millet into a fine-mesh sieve and rinse it thoroughly under cold running water until the water runs clear.
2. 2In a blender, combine about 1/4 cup of the rinsed millet with 1 cup of the 5 cups of water. Blend on high speed for 1-2 minutes until the mixture is smooth and milky. Pour this mixture through the fine-mesh sieve into a bowl, pressing gently to extract as much liquid as possible. Discard any solids left in the sieve. Repeat this blending and straining process with the remaining millet and water until you have about 4 cups of smooth millet liquid.
3. 3In a large, heavy-bottomed pot (at least 3-quart capacity), combine the strained millet liquid, the remaining 1 cup of millet, the remaining 4 cups of water, the 2 tablespoons of fresh grated ginger, the 5 whole cloves, the 1/2 teaspoon of black peppercorns, and the 5 guinea grains. Add the 1/4 teaspoon of salt.
4. 4Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring occasionally. Once boiling, immediately reduce the heat to low. Cover the pot tightly and let it simmer for 35-40 minutes. Stir every 10 minutes to prevent sticking. The porridge is ready when the millet is tender and the mixture has thickened to a creamy consistency, with a pleasant spicy aroma.
5. 5Carefully remove and discard the 5 whole cloves and the 5 guinea grains from the pot. They have infused their flavor and are no longer needed.
6. 6Stir in the 2-4 tablespoons of sugar (or honey) until fully dissolved. Taste and add more sugar if desired. The porridge should be sweet but still have a spicy kick.
7. 7Serve the Ghanaian Hausa Koko hot immediately.

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