Fourou-fourou by Djibril Kassogue

Fourou-fourou is a very popular food in Mali and several other African countries. It is a staple food and also a source of income for many women who produce and sell it. It is mainly eaten for breakfast and during the month of Ramadan, especially after breaking the fast.

Fermentation is an essential step in its preparation. It develops the flavour and qualities sought by consumers. Without fermentation, fufu would not have the characteristics that make it so popular. Fufu holds an important place in the daily diet and culinary traditions of Mali.

Making fourou-fourou 

Step 1:

Wash the millet, then let it soak for 35 minutes.

Step 2:

Take the already washed millet. You have two options: either pound it or take it to a mill to turn it into flour.

Step 3:

Mix the millet flour with water until you obtain a smooth paste. Cover the container, then let it ferment for six and a half hours (remembering that ambient temperature in Mali is 28-32 °C).

Step 4:

Add salt to the millet paste and, if desired, a little sugar. Mix well, then lightly beat the batter. If needed, add a little water to achieve the right consistency. The batter is now ready for making the fritters or galettes. 

Step 5:

Heat the oil for about 15 minutes. Once it is hot, gradually pour the batter into the oil using a ladle. Let it cook for 5 to 10 minutes, until the fritters or galettes are golden and crispy, called fourou-fourou.

Step 6:

The consumption of fourou-fourou is very common in Mali. About 55% of the population eats it for breakfast. It is often served with traditional herbal tea (kinkeliba), milk, or sometimes even with sauce.