Cookbook:Koko da Kosai (Fermented Corn Porridge and Bean Fritters)

Koko da Kosai (Fermented Corn Porridge and Bean Fritters)
Category	Breakfast recipes
Servings	2–3
Time	30 minutes
Difficulty

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes

Koko da kosai (Hausa for fermented corn porridge and bean fritters) is a beloved traditional breakfast widely eaten across Northern Nigeria and parts of West Africa. It is especially common among the Hausa-speaking people. The meal consists of two main elements:

• Koko: a smooth, fermented corn porridge, spiced with ingredients like ginger (citta), cloves (kanumfari), and sometimes black pepper (masoro).
• Kosai: deep-fried bean cakes made from ground black-eyed peas (wake) blended with onions and pepper.

Koko da kosai is more than just food; it's a cultural experience. It is often served in the early mornings by roadside vendors (called mai koko or mai kosai) and eaten by people of all ages, especially students and workers. In Hausa culture, food and community go hand in hand. The dish is known for its affordability, nutrition, and communal nature. A Hausa proverb associated with this meal states, “Abincin safe shi ke sa ka fara rana da kyau,” meaning "a good breakfast sets the tone for the day". This reflects the idea that a nourishing morning meal like koko da kosai prepares one for a productive day.

Ingredients

For the koko

• 1 cup millet grains (also known as jiƙo)
• 2 cups water (for mixing)
• 2–3 cups boiling water (for cooking)
• ½ teaspoon ground ginger (citta)
• ½ teaspoon ground cloves (kanumfari)
• ¼ teaspoon black pepper or chile powder (optional)
• ½ teaspoon potash (kanwa; optional)
• Sugar (optional)
• Milk (optional)

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

Special equipment

• Saucepan or small pot
• Frying pan
• Blender or mortar and pestle
• Sieve or cheesecloth
• Stirring spoon or spatula

Procedure

Koko

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.

Kosai

1. Cover the black-eyed peas with cool water, and soak them for 4–12 hours. Drain and peel the skins from the beans.
2. Blend the peeled beans, onion, and just enough water to get a smooth and thick purée. Do not make the mixture too watery.
3. Stir in salt and chili pepper.
4. In a deep frying pan, heat enough vegetable oil for deep frying over medium-high heat.
5. 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).
6. Remove from the oil using a slotted spoon and place on paper towels to drain excess oil.
7. Serve the kosai with the finished koko.

Notes, tips, and variations

• The koko porridge is traditionally made with guinea corn or millet in some regions, but fermented maize is also widely used.
• Potash helps the porridge thicken quickly and adds a distinct flavor, but it can be omitted or replaced with baking soda for a milder taste.
• Kosai is best when crispy on the outside and soft on the inside. Ensure the oil is hot enough before frying to prevent sogginess.
• For fluffier kosai, beat the bean batter thoroughly to incorporate air before frying.
• Some enjoy adding groundnut or spicy sauce for extra flavor.