How to make Kunun Gyada, A Northern meal
This particular meal originated from the Northern part of Nigeria and is made using raw groundnuts and rice.
The making of Kunun Gyada draws a whole lot of similarity to how we generally make Akanmu or Ogi which makes it easy for anyone with the knowledge of how to make the latter.
Main dish / Appetizer
8 hours soaked 50g of rice
3 hours soaked 150g of raw groundnut (peanut)
Extracted juice from soaked tamarind
600ml cool water
- Blend the groundnuts with 400 mls of water and also the rice with 200ml of water and set aside. Use a chiffon cloth or cheesecloth to strain the blended groundnut to extract the groundnut milk.
- Pour and stir the groundnut milk in a clean pot under medium heat. It should always be stirred to avoid the formation of lumps and also prevent it from sticking to the bottom of the pot.
- When the groundnut milk boils, gently add the blended rice bit by bit and keep stirring. Add the tamarind juice afterwards too.
- Continue stirring till it completely heats up. Switch off the heat.
Kunun Gyada is ready and should be served hot/warm as a drink on its own or with Akara (Kosai).