Burkina (Brukina as it’s funky called) is a combination of steamed ground millet and fermented milk or yogurt (Noono).
It is a very popular drink in Ghana, taken as a snack or a whole meal, depending on the mood.
Rich in all the goodness of milk and millet, it is not difficult to prepare.
- 2 Cups of Millet
- 2 Cups of Unsweetened Yogurt
- 1 Cup of Milk
- ¾ Cups of Sugar
- 1 Cup of Water
- Soak millet overnight, drain, rinse and grind into a flour.
- Bring 1 litre of water to a boil over medium heat.
- Then add the ground millet and stir continuously for 20 minutes until lumpy and sticky.
- Take off heat and set aside to cool off completely.
- In a bowl, mix unsweetened yogurt with milk sugar and set aside.
- Flake the cooled millet with a fork to loosen the lumps and scoop into the serving glasses till a third full.
- Pour the yogurt mixture on the millet, and it is ready to serve.
- After you get your millet flour, you can add a bit of ginger powder if you like to taste and a pinch of salt (very small or you spoil your drink) for to the flour.
- Now get a cup of water and sprinkle on the flour using your hand and tip of fingers to massage to get the flour into tiny balls. ( it takes time so relax and have fun.) Add the water in bits so you don’t spoil your flour turning it into dough.
- Now get water onto fire and whiles its boiling, get your millet tiny balls into a sieve and but on your hot water using the steam to cook the millet. Cover your sieve and trap all heat and vapor to cook your millet till soft.
- Take it off the boiled water once its soft and allow to cool.
- Now mix your yogurt and milk, sugar a bit of vanilla to your thickness likening and add your millet.
There you go!!!!!!!