African · Breakfast · Snack
Koko (Ghanaian Spiced Millet Porridge)
Koko
A silky, gently tangy millet porridge warmed with fresh ginger, cloves and a hint of chili, just like the morning koko sold on Ghanaian street corners. This lighter version uses only a little sugar and is finished with crunchy roasted peanuts.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 4
Calories come from: Carbs 83% · Fat 8% · Protein 9%
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Ingredients
For 4 servings- 1 cup120 gmillet flour (certified gluten-free)
- 1 piece (about 5 cm)20 gfresh ginger, peeled and chopped
- 6 wholewhole cloves
- 1 tspgrains of selim (hwentia) (optional)
- 1/4 tspdried chili flakes (optional)
- 1 cup240 gcold water (for the slurry)
- 4 cups950 gwater (for boiling)
- 1/8 tspsalt
- 2 tbsp25 gsugar
- 1 tbsp15 glime juice
- 1/4 cup36 groasted unsalted peanuts (optional)
Steps
- 1
Put the ginger, cloves, grains of selim and chili flakes (if using) in a blender with the 1 cup of cold water and blend until very smooth.
- 2
Place the millet flour in a bowl and gradually whisk in the spiced ginger water to make a smooth, lump-free slurry.
- 3
Let the slurry rest for 5 minutes while you bring the 4 cups of water to a rolling boil in a medium saucepan.
- 4
Turn the heat to medium-low and whisk the slurry briskly to recombine.
- 5
Pour the slurry into the boiling water in a slow stream, stirring constantly to prevent lumps.
- 6
Simmer for 10–12 minutes, stirring often, until the porridge thickens, turns glossy and no longer tastes floury.
- 7
Stir in the salt, sugar and lime juice, then taste and adjust the tang or sweetness.
- 8
Ladle into bowls and scatter the roasted peanuts on top; take care, as the porridge stays very hot.
Swaps, storage and make-ahead
Swaps
- Leave out the peanuts or use toasted pumpkin seeds instead to make the bowl peanut-free.
- Swap the sugar for honey or maple syrup to taste, keeping in mind that honey means the dish is no longer vegan.
- If you can't find grains of selim, use a pinch of ground black pepper and a little extra clove for a similar warm, smoky note.
- Use fine cornmeal or maize flour in place of millet flour for a milder porridge, and choose one labelled gluten-free if you need it to stay gluten-free.
Storage
Koko is best eaten fresh, but leftovers can be cooled and refrigerated within 2 hours in a covered container for up to 3 to 4 days; it thickens as it sits, so whisk in a splash of water and reheat until steaming hot. Keep the peanuts separate so they stay crunchy, and avoid freezing as the texture turns grainy.
Make ahead
Blend the spiced ginger water up to a day ahead and keep it covered in the fridge, then whisk it into the millet flour when you're ready to cook. You can also roast the peanuts in advance and store them in an airtight jar.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Peanuts
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (343 g) | Per 100 g | |
|---|---|---|
| Calories | 144 kcal | 42 kcal |
| Protein | 3.4 g | 1 g |
| Carbohydrates | 30.1 g | 8.8 g |
| of which sugars | 6.9 g | 2 g |
| Fiber | 1.2 g | 0.3 g |
| Fat | 1.3 g | 0.4 g |
| of which saturated | 0.2 g | 0.1 g |
| Sodium | 82 mg | 24 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
