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Last updated 2 November 2026 · Questions: support@dailybreadrecipe.com

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Koko da Kosai (Fermented Corn Porridge and Bean Fritters)

Serves 2–3 Time 30 minutes Difficulty 2/5 Ingredients 15 Steps 12
Koko da Kosai (Fermented Corn Porridge and Bean Fritters)

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:

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)
  • Powdered 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

Steps

Koko

  1. Place millet in large bowl. Cover with large volume of cool, clean water. Soak 1–2 days to ferment slightly, changing water daily.
  2. Rinse and drain millet. Grind to smooth paste with 2 cups water in blender.
  3. Strain paste through fine sieve or cheesecloth. Discard chaff. Keep liquid starch mixture (koko base).
  4. Transfer koko base, potash, ginger and cloves to pot over medium heat. Cook, stirring continuously, until thick, smooth porridge. Remove from heat at creamy consistency.
  5. If desired, add sugar or milk to taste.

Kosai

  1. Cover black-eyed peas with cool water. Soak 4–12 hours. Drain. Peel skins.
  2. Blend peeled beans, onion and just enough water into smooth, thick purée. Do not make too watery.
  3. Stir in salt and chili pepper.
  4. Heat enough vegetable oil for deep frying in deep frying pan over medium-high heat.
  5. Scoop small portions of batter into hot oil with spoon. Fry until golden brown on both sides, about 2–3 minutes per side.
  6. Remove with slotted spoon. Drain on paper towels.
  7. Serve kosai with koko.

Notes from the original

  • 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.

Source. Adapted from “Cookbook:Koko da Kosai (Fermented Corn Porridge and Bean Fritters)” by Wikibooks contributors, revision of 2025-11-26, licensed under CC BY-SA 4.0.

Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.

Photo. Kunu da kosai.png by Saudarh2, CC0, via Wikimedia. Resized; otherwise unchanged.