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Foorah(fura de nono)

Foorah is one of the best delicacies in the northern Nigeria. I love it so much especially when served chilled. How do you go about preparing yours.


  • 2 cup of rice flour
  • 200g granulated sugar
  • 450ml water
  1. Bring the water to the boil and pour out two thirds into a bowl. Keep back a little rice flour for coasting.

  2. Add sugar to water in the pot and dissolve. Sprinkle the rice flour on the water and mix with a flat wooden spoon until free from lumps and quite smooth.
  3. Cook over a slow fire, turning with the flat wooden spoonuntil the mixture is like thick paste.
  4. Add the hot water gradually- bring it to the boil each time after adding water, then turn with the spoon and make a thick paste.
  5. When all the water has been added, taste for sugar and to ensure that the rice is thoroughly cooked. If necessary add more water and sugar.
  6. Turn until the consistency is soft and solid. Remove from fire and allow to cool slightly.
  7. Add some sugar to the remaining rice flour and mix well on a plate, tray or calabash.
  8. Dish the foorah in spoonfulsl onto the sugared flour and roll round to form balls, and at the same time coat the balls.
  9. Serve cold, piled up in a bowl or an oval dish or plate. The balls may later be mashed up with water in a bowl, to the consistency of thin pap(a little more sugar can be added if necessary) and served chilled as a drink. Milk may be added if desire.

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