Kunun Bururu (fulani pap) 

Kunun Bururu (fulani pap made from cow milk) 

I knew this pap since when i was small, my grandmother normally makes it and today i bring forth this recipe so we all learn from each other. Let’s explore with the fulanis today, if you know this drink, even had it before or have any name for it apart from Bururu let’s hear you. 

– millet powder (dawa) already prepared with dry ginger and cloves. 

-cow milk nono 

-Sugar to taste. 


-In a pot add water and bring to boil. 

-pour the millet powder into a bowl, sprinkle cold water on the millet powder and shake the bowl vigorously untill it clumps, add just lumps with ur hands into smaller clumps, shake well. 

-now pour hot water into the lumps of millet and stir with a wooden spoon so it doesn’t stick. 

-keep stiring until it running. 

-stir untill it’s half way cold, (the paste should be cold averagely). 

-when you are sure it’s warm and not hot, add cow milk and keep stiring. – stir and add sugar enjoy.

I used 500g of millet powder. 

And quarter of small rubber paint of cow milk.


Efo riro soup 


Pomo/kpomo /cowskin. 

Small bunch of spinach /vegetables /alayyaho /efo vegetables etc. 

Small bunch of spring onions 

7 big red bell peppers /tatashe. 

2 big onions 

1 big smoked fish 

3 stock cubes 

Half cup palm oil 

Salt to taste 


-cook cowskin with little salt till soft drain and set aside. 

-roughly blend tatashe and onions together i used mortar and pestle for this kind of blending but feel free to use a blender.  

-chop spring onions wash and allow to drain. 

-chop vegetables /spinach /alayyaho Also wash properly to remove sand particles drain and pour into a medium sized bowl. 

-boil some water and add into the bowl containing vegetable, Cover and allow to steam for 5mins, drain and set aside. 

-in a medium sized pot, add palm oil and bleach, pour the tatashe paste and fry on low heat untill the oil start appearing on top, feel free to add more oil if you like oily soup. 

-add stock cubes, spring onions, pomo/cowskin and salt to taste Stir and allow to simmer for 7 mins on low heat. 

-after 7mins add well deboned smoked fish be sure you removed the bones properly, add steamed vegetable stir and allow to simmer for 5mins. 

-serve with pounded yam, semovita, eba etc. 

NB :you can add meat of choice simply boil meat along side the cowskin, drain and add. 

Scotch-eggs /flakes chicken 

Scotch-eggs (corn flakes) used 

Ground sausage

White pepper 



5 eggs 

Corn flakes (ground) 


-Boil 3 eggs and whisk 2 eggs set aside. 

-now coat egg with flour. 

-season sausage with white pepper, scoop average amount of sausage in your palms and wrap sausage to cover eggs (wrap carefully and set side) 

-dip in whisked eggs. 

-coat in ground corn flakes. 

-toss in vegetable and fry on both sides till golden brown. 

      Flakes chicken 

Season and boil chicken, allow to cool down. 

-dip in whisked eggs. 

-coat with ground corn flakes. 

-toss in hot vegetable oil and fry on both sides till golden brown.



3 cups white rice (soaked) 

1 and a half  cup white rice (cook till tender) 

1  tsp baking powder 

1 spoon dry active yeast 

2 spoons sugar 

1 diced onion. 


-Soak 3 cups of  white rice for 2-3 hours 

-cook 1and a half  cup of rice till tender, allow to cool down completely in a tray. 

-after 3 hours of soaking combine cooked rice with soaked rice and blend /grind into a smooth running(not watery)  Paste. 

– mix yeast with little warm water and add to rice paste. 

-add baking powder. 

– if necessary add  water to preferred thickness,(you should get something more thicker than pancake). 

– mix all the above very well cover and allow to rise in a warm place for 3 hours or more. 

-after 3 hours bring out, it will have double sized, add sugar salt to taste diced onion and fry in masa pan using oil. 

-heat the masa pan, add little oil, scoop paste using a kitchen spoon into masa holes. 

-allow to fry on low medium heat, flip to the other side carefully, untill both sides turns deep golden brown. 

-please use medium amount of heat to avoid burning and sticking to masa pan. 

NB:kitchen tips regarding masa pan 

1-do not wash masa pan with metal sponge 

2-wash masa pan a day before using it. 

3-use oil around masa holes all through while frying to avoid sticking. 

Kunun Shinkafa (rice pap) 

2 and half cup of White rice

2 cups raw kitchen groundnuts

5 strands of tamarind

1 strand ginger

Little cloves

Sugar to taste


-Soak tamarind for 3 hours sieve and discard the residue.

-Soak rice for 2hours.

-Soak groundnuts also for 2hours.

-After 2 hours wash groundnuts, and peel the back, set aside.

-wash rice also, add ginger and cloves to rice and blend to a very smooth paste add water while blending.

-blend groundnuts also into a smooth running Paste.

-sieve groundnuts paste and discard chaff, and add more water to preferred thickness.

-set groundnuts paste to boil in a medium sized pot, boil untill the contents starts to dry up.

-while the groundnuts paste is boiling prepare the rice paste, to prepare the rice paste simply mix tamarind mixture with rice paste in a big bowl.

-now pour the groundnuts paste into the the bowl containing groundnuts paste allow for seconds and stir vigorously.

-add more tamarind mixture if it feels to thick.

-add sugar to taste and serve hot.

Coconut rice 


1 big coconut (cut into chunks) 

2 atarodo (chopped) 

1 onion (chopped) 

2 green bell peppers (chopped) 

4stock cubes 

2 cups rice 


-Parboil and wash rice, drain and set aside. 

-cut coconut into chunks, pour into a blender, add 2 cups of  hot water and blend till soft. 

-using a siever with tiny holes, sieve out and discard the chaff. 

-now bring coconut milk to boil, add stock cubes and salt to taste. 

-add Parboiled rice,onion  stir and cook till soft on medium heat, add water if the coconut milk will not be enough to cook the rice. 

-when it’s almost done add atarodo/scotch bonnet, green bell pepper and allow to steam on low heat for 5mins. 

-serve with sauce, stew, vegetable sauce of choice enjoy. 

Ground/minced meat kebabs 

Ground/minced beef kebabs


500g ground beef/minced meat

2 tbsp bread crumbs

2 tbsp parsley leaves

1 chopped onion

2 grated atarodo

3 stock cubes (powder)

Half tsp black pepper

Half tsp white pepper

1 fresh garlic clove (grated)

1 fresh ginger strand (grated)


-In a bowl mix all the ingredients to incoperate very well

-refrigerate for 1 hour

-Soak skewers in cold water for 20 mins and rinse properly

-now scoop some amount of ground /minced meat in your palms.

-thread minced meat /ground beef onto skewers pressing against carefully into a long roll of minced /ground beef.

-arrange on oven tray(if you are using the oven tray spray some little amount of vegetable oil), or place foil papers on the tray before arranging.

-now place into the griller and grill for 20 mins turning both sides at intervals.

-serve with spaghetti, rice etc

Meat balls 

Looking for what to pair with spaghetti… Here is your answer


450g minced meat /ground beef

2 scotch bonnet/atarodo (blended)

2 spoons full bread crumbs

Quarter cup vegetable oil

3 fresh garlic cloves (grated)

1 fresh ginger root (grated)

Small bunch parsley leafs or 2 spoons full parsley flakes

2 crushed stock cubes

1/2 tsp white pepper

1 tsp curry powder

1 egg

1 tsp thyme

Salt to taste


Season minced meat with grated garlic, ginger, stock cubes, thyme, curry powder, scotch bonnet,parsley leafs /parsley flakes and salt to taste and mix properly.

Add bread crumbs and egg to the minced meat and mix properly.

Roll minced meat with your palms to acquire small balls of seasoned minced meat.

Heat the vegetable oil in a non sticky frying pan

Arrange meat balls on the pan carefully and fry on both sides until meat is well fried on a low heat.

Now remove from the oil and place in a colander And allow to cool down while you prepare tomato sauce.

To prepare meat balls sauce


Heat a quarter cup of vegetable oil and the oil residue from the meat balls (that is the oil you used in frying the meat balls before) in a pot, add 1 diced onion then add blended tomatoes into the pot of oil also.

Now add little potash or baking powder to get rid of the sour taste from tomatoes. stir fry on medium heat for 15mins or untill the oil puree settles at the top of the pot.

Now add stock cubes, grated fresh garlic and fresh ginger, curry, and little parsley leaves.

Stir fry for another 5mins.

Now carefully drop meat balls into the pot of tomato sauce and carefully stir to combine.

Allow to simmer on low heat for 15mins.

Turn off the cooker an serve with spaghetti, rice etc.

Carrots sauce 


2 cups of carrots

5 big plum tomatoes

1 spoon chilli pepper

2 big onions

3 green peppers

1 teaspoon thyme

1 teaspoon curry

2 stock cubes

1\2. Cup vegetable oil


1 cup rice


parboil And cook the rice with salt and set aside.

procedure for carrots sauce

cook the beef\liver with tyme,onions and salt then set aside.

secondly add oil to the pot and add the chopped onions fry for sum seconds and add the chopped tomatoes,chilli peppers and fry for 5mins,add the curry,stock cubes,small salt,add the beef stock and fry for another 10mins while frying add the beef\liver and keep stiring until the water evaporates leaving you with a thick paste,now add the diced carrots and albrinlow to cook on medium heat for 10mins.

Turn off the cooker and add the green peppers,serve with rice.
NB : if you want to make carrots rice, Parboil and cook rice with salt, grate some carrots and add to the cooked rice while it still hot and inside the pot and allow to steam for 5mins. That’s it