Authentic Ghanaian Hausa Koko (Spicy Millet Porridge) with Koose

For the Hausa Koko: Drain the soaked millet. Combine the millet, ginger, black peppercorns, cloves, and chili flakes with 1 cup of water in a blender. Blend until very smooth, adding a little more water if needed to achieve a fine paste.

Strain the millet mixture through a fine-mesh sieve into a large pot, pressing firmly to extract all the liquid. Discard the solids. Add 4 cups of water and 1/2 teaspoon of salt to the strained liquid. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 20 minutes, stirring frequently to prevent lumps, until thickened to a porridge consistency.

For the Koose: Drain the soaked black-eyed peas. In a blender, combine the black-eyed peas, onion, garlic, and 1/2 teaspoon of salt with 1/4 cup of water. Blend until a smooth, thick batter forms. Do not over-process; a slightly coarse texture is fine.

Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F/175°C. Drop spoonfuls of the Koose batter into the hot oil, being careful not to overcrowd the pot.

Fry the Koose for 3-5 minutes per side, or until golden brown and cooked through. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.

Serve the hot Hausa Koko in bowls, garnished with a pinch of extra chili flakes if desired. Serve immediately with the freshly fried Koose on the side.