Fura da nono is a locally made yogurt available in the Fulani communities in Sahara and sub-saharan African countries.
Fura, a boiled millet with ginger and pepper spices, is one of the best complementary delicacies of nono. It is usually shaped into a ball and powdered with millet flour to keep it from stacking. An alternative to ‘fura’ is “dambu.” But fura is much more preferred and acceptable.
When fura is put through adequate cooking process, it lasts up to three days without getting spoilt. On the other hand, ‘nono’ which is Hausa word for yogurt, is called kwasam in Fulani. It is a natural cow milk boiled to become yogurt. When the cow is milked, the milk is boiled and put in a calabash or any other container, little drops of left over yogurt are added to help in turning the boiled milk to a processed yogurt after some hours.
Fura da Nono, when mixed, gives a good taste and boasts of a range of vitamins and other health benefits. Traditionally, it is served in a calabash and sipped with a wooden spoon (kwarya da ludayi), that also gives it a natural outlook.
Health Benefits of Fura Da Nono are:
- Millet (fura) helps to reduce the effects of migraines and heart attacks due to the presence of magnesium.
- Millet (fura) helps in fat metabolism, repair body tissue and provide energy in the body.
- Vitamin B3 in millet (fura) helps to lower cholesterol levels.
- Nono (milk) yogurts have power boosting protein and bone building calcium.
- Nono is an excellent probiotic which help crowd out harmful micro organisms that can cause intestinal infections.
- The alkaline nature of fura da nono helps to promote digestion and prevent constipation.