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HOW TO MAKE KUNU DRINK WITH GUINEA CORN


Kunu drinks are non alcoholic beverages made from grains with spices and herbs like ginger, cloves, and sometimes chillies and african negro pepper added for nutrition and flavour. Sweet potatoes is also a main ingredient in kunu, while malted rice can also be added for that malted feel and taste. They are very satisfying and great to take on a hot afternoon. Kunu drinks originated from Northern Nigeria. and There are about five types of kunu drinks in Nigeria, namely (How many times did I mention the term kunu drinks sef): The weather is beginning to get really hot, there's need for some homemade beverage drinks in the fridge for the kids. There is a kunun aya recipe on the blog already.

Kunun zaki

Kunun gyada made with groundnut milk
Kunun akamu from maize
Kunun tsamiya
Kunun baule Kunun jiko Amshau  
Kunun gayamba
Kunun zaki is the one drink that's most commonly consumed from The North right to The South, East and Western Nigeria.
This kunu recipe I'm sharing today is from kunu made with guinea corn. I like to use guinea corn most times because of the colour it gives kunu drinks.

INGREDIENTS:
1 mudu guinea corn ( About 6 cups)
1 cup chopped ginger
4 cups chopped sweet potatoes
1 teaspoon cloves
Sweeten to your taste. I used 500g sugar.








KUNU MAKING PROCEDURE:
I like to use either of the 2 methods BELOW when making kunu:

METHOD ONE:
1. Pick dirts, Soak the grains over night. Just before milling, you add all the ingredients and grind together just like you want to make Nigerian pap
2. Take out a small quantity and set aside before pouring hot boiling water in  the large quantity to make it like pap.
3. Wait a bit, maybe one hour before mixing the raw one you set aside with the hot one and stirring.
4. Leave overnight to reduce pap thickness and bring out the real kunu taste.
4. Filter with a cheesecloth and serve.

METHOD TWO IS A BIT NOT EASY Oh because the ingredients are blended separately....
  1. Rinse, pick out dirts and soak guinea corn in water overnight. The following day, before taking the almost fermented guinea corn to the mill. soak the ginger and sweet potatoes  with cloves in a different bowl (Container)
  2. 2. Rinse and mill the corn separately from the ingredients.
  3. Back home, boil enough water and while waiting for the water to boil, scoop some of the ingredients into the milled corn bucket and stir, then scoop some of the milled corn into the bowl with ingredients. Do not scoop too much, I scooped about 3 ups of the milled corn into the ingredients and just about 2 cups of the milled ingredients into the bucket of milled corn, stirred and waited for the water to boil.
  4. When water begins to boil, pour it in the milled corn, the way we make pap for breakfast. The hot water will immediately cook and make it look like thick pap. If your water doesn't thicken and cook it, that means the corn is still raw, so you place the pot on the burner and stir till it cooks and thickens.
  5. Leave to rest for about an hour or two depending on the quantity. I let this rest for about 2 to 3 hours before gradually stirring in the milled ingredients.
  6. Leave it to cool and while it cools, it will gradually begin to turn watery as the sweet potato reacts with the corn. Let is sit overnight if possible so all the ingredients have enough time to infuse and bring out the natural kunu flavour. I let this sit till the following day before filtering out the chaff and refrigerating the kunu beverage.
  7. Serve chill and enjoy with friends and family. Kunu has come to stay.
When I bought guinea for this kunu, immediately my girls opened the shopping bag and saw guinea corn inside, They start laughing and wanted to know what I want to concoct for them AGAIN. When I said kunu, they laughed even more telling each other that mummy likes stress then turned around to ask me which is easier? Buying already made kunu or making it yourself? Lol!

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