A Traditional Kanuri Pap Called Mordom


Mordom a traditional kanuri pap is a traditional drink from northern Nigeria. It’s made from millet flour, which is mixed with water and cooked until it reaches a creamy consistency. mordom is not fermented like the traditional koko, so it’s not sour or fizzy. Instead, it has a creamy texture and a mild, nutty flavor. It’s a popular drink that’s consumed at any time of the day, and it’s often served with milk or sugar.


  • Millet.
  • cloves.
  • cardamon.
  • cinnamon.
  • ginger.
  • Yogurts.
  • sugar.

Recipe Directions

First: de-husk the millet and thoroughly wash it in clear water. Take a 30-minute soak. You then drain it.

Step 2: Pour into the blender, then add the spices (ginger, cloves, cinnamon, and cardamom).Water should be added, then blend until smooth.

Step 3: Remove the paste and filter it using a sieve rather than cheesecloth. a standard iron sieve. After allowing it to settle for about an hour or 30 minutes, you remove the water and your pate is ready. Use at any time; keep in the refrigerator.

Step 4: The pap is next. You should thoroughly wash a small amount of the raw millet before adding water and cooking it until it is soft. Do not use tiny amount of water, because you are using the water to mix the pap.

Step 5: Mix 4 tablespoons of the paste with a half cup of water, but not too much. In a separate cup, combine two more tablespoons of the pest with the yoghurt, mix well, and then add that pest mixture to the millet that has been cooked on the stove. Finally, combine the pest mixture with the water and add the pest that has been combined with the yoghurt. according to taste, add sugar.

Step 6: You can use any type of yogurt; I used rufaida yogurt. However, using the yogurt that the Fulanis sell is the greatest of all.

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