Housa Kooko (Spiced Millet Porridge)



Housa Kooko (Spiced Millet Porridge)

Porridge made with grinded millet residue and ginger
Prep Time 12 hours
Cook Time 45 minutes
Total Time 12 hours 46 minutes
Course Breakfast
Cuisine Ghanaian
Servings 6 People


  • Glass Mixing Bowl
  • Blender
  • Seave
  • Rubber spatula
  • Sauce Pan


  • 1 Cup Millet
  • 1 Medium Ginger
  • 1 Tsp Cloves
  • 1 Tsp Black Peppercorn
  • 4 Dried Red Chilli


  • Wash and soak millet overnight.
  • Rinse and add ginger, dried red chilli, cloves, black peppercorn and blend into a smooth mixture.
  • Strain twice with a fine silk mesh, cover and let sit to set for 4 hours or more so the liquid submerges and the paste settles at the bottom.
  • Drain the liquid and set aside.
  • Mix the residue with cold water or the drained fermented water and set aside.
  • Bring about 500ml water to a boil.
  • Take off the heat and place on a rack.
  • Add the residue mixture and stir continuously to prevent lumps and until the mixture thickens and coats the back of the ladle.
  • Housa kooko ready to serve.


Keyword House Kooko, Kooko, Millet, Porridge

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