Koko da Kosai (Fermented Corn Porridge and Bean Fritters)

Ingredients

• For the for the koko:
• 1 cup millet grains (also known as jiƙo)
• 2 cups water (for mixing)
• 2–3 cups boiling water (for cooking)
• ½ tsp ground ginger (citta)
• ½ tsp ground cloves (kanumfari)
• ¼ tsp black pepper or chile powder (optional)
• ½ tsp potash (kanwa; optional)
• Sugar (optional)
• Powdered milk (optional)
• For the for the kosai:
• 1 cup black-eyed peas (wake), soaked overnight and peeled
• ½ medium onion, finely chopped
• 1–2 fresh chili peppers, chopped (or to taste)
• Salt
• Water
• Vegetable oil

Method

1. Place the millet in a large bowl, and cover with a large volume of cool, clean water. Let soak for 1–2 days to ferment slightly, changing the water daily to avoid spoilage.
2. Rinse and drain the millet, then use a blender or other suitable tool to grind it to a smooth paste with the 2 cups of water.
3. Using a fine sieve or cheesecloth, strain the paste to remove the chaff. Discard the chaff and keep the liquid starch mixture (called koko base).
4. Transfer the koko base, potash, ginger, and cloves to a pot over medium heat. Stirring continuously to avoid lumps, cook until the mixture thickens into a smooth porridge. Remove from heat when it reaches a creamy consistency.
5. If desired, add sugar or milk to taste before serving.
6. Cover the black-eyed peas with cool water, and soak them for 4–12 hours. Drain and peel the skins from the beans.
7. Blend the peeled beans, onion, and just enough water to get a smooth and thick purée. Do not make the mixture too watery.
8. Stir in salt and chili pepper.
9. In a deep frying pan, heat enough vegetable oil for deep frying over medium-high heat.
10. Use a spoon to gently scoop small portions of the batter into hot oil. Fry until golden brown on both sides (about 2–3 minutes per side).
11. Remove from the oil using a slotted spoon and place on paper towels to drain excess oil.
12. Serve the kosai with the finished koko.