Efie Aduane Series Hot Hausa Koko and Pinkaso

Hausa Koko is spiced millet porridge, commonly enjoyed as breakfast in practically every corner of Ghana’s boundaries.

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This week, Onga’s Efie Aduane goes with you on a journey to the furthermost kitchen from southern Ghana; from the Upper East region, we bring you Pinkaso and the millet porridge, popularly known as Hausa Koko.

Hausa Koko is spiced millet porridge, commonly enjoyed as breakfast in practically every corner of Ghana’s boundaries. Hausa Koko is made from milled fermented millet, ginger, pepper and cloves.

In preparing Hausa Koko, the dough is liquefied with water and put on fire to boil. There are several recipes for Hausa koko; some people mill their spices together with the millet, while others add their ground spices to the raw millet dough during the Koko preparation.

Hausa Koko can pass for one of Ghana’s staple breakfast meals, Pinkaso on the other hand is quite rare outside predominantly Northern settlements. Pinkaso is a flour dumpling that usually accompanies hot Hausa Koko, it can also be enjoyed alone as a snack. For a clearer idea of Pinkaso, you can think of it as slightly different from ‘bofrot’ and ‘koose’.

The ingredients for Pinkaso are quite easy to come by. If you have some flour sitting in kitchen cabinet and you’re wondering what to do with it, Pinkaso might just be the food to cook. Pinkaso is made from regular flour, baking soda, yeast and blended onions and pepper. 

Pinkaso is ring-shaped, like doughnuts; circles are made in the centre of the Pinkaso mixture before it is fried in very hot oil. After the crisp, golden brown Pinkaso is fried, it is normally sprinkled with sugar for a perfect serving.

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