Saturday, 7 September 2013

Kunun Zaki (Millet drink Recipe)

Kunu drink is a popular drink made from whole grains of millet and sometimes sorghum or corn. Its quite popular in most parts of Nigeria especially the northern part where it originates. It’s got a spicy, nutty flavor and it’s packed with nourishing vitamins and minerals. It’s also rich in protein and high in fiber. Preparation of this drink takes about a minimum of 2-3 days. This is because for the first two days, it’s left to soak in water so as to trigger the process of fermentation.  Making Kunu at home is quite easy and requires nothing fancy. Here's how its done…….
De-hulled Millet
How to make "Kunun Zaki" drink 
Utensils:::
• Blender 
Ingredients:::
• 3 cups Millet (de-hulled)
• 1 medium sized Sweet potato, peeled- Optional
• 2 Medium sized Ginger, peeled
• 1 tbsp. Cloves (Konofiri)
• Sugar (To taste)
• Water 

Directions:::
Step 1: Soak the seeds in water for 48hours to allow the seeds ferment making sure you change the water every 7 hours. 

Step 2: Wash thoroughly with clean water and place the millet, Ginger, Cloves (Konofiri) & Sweet potato in a blender (You need one with sharp blades) and blend till you have a smooth paste making sure you add water while blending to enable it blend smoothly.

Step 3: Place the blend in a large bowl and pour cold water over the paste (This is to make it easier to sieve) and mix. Gently pour the slurry into the sieving bag and sieve the mixture. Discard the chaff 

Step 4: Leave the sieved out liquid to settle for about 7 hours, by then the clear liquid would be above the sediment (thick paste below). Sieve out the clear liquid leaving the settled mixture which should be thick.

Step 5: Divide the thick paste into two bowls (Let’s say bowl 1 & 2). Pour boiling hot water over the content of bowl 1 and stir (As if you are preparing pap). Add the content of bowl 2 into bowl 1 and stir some more. At this stage you can add as much water as you want depending on how thick or watery you want your kunu. It’s usually thick though.

Step 6: Sweeten with sugar, Refrigerate & Serve Chilled. 
"Kunun Zaki" drink with Ice cubes


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33 comments:

  1. Anonymous10:17 am

    It doesn't turn alcoholic when fermented?

    ReplyDelete
    Replies
    1. No it doesn't turn alcoholic. This is because the seeds are soaked whole which slows down the conversion of sugar in the seeds to alcohol. But Once it's ground, the conversion reaction becomes hastened and this is the reason why it has to be refrigerated and consumed within a short period of time once its prepared else it'd keep fermenting thereby making it alcoholic later on.

      Delete
  2. Nice one, but my people make it in a different way. After blending they stir it and add hot boiling water then the sieve and chill it.

    ReplyDelete
    Replies
    1. Anonymous6:09 pm

      I love Kunu. i so miss my days in kaduna because of this. please can u do tuwo masa

      Delete
  3. It's amazing how you go the extra mile. Love the calabash serving bowl ;)

    ReplyDelete
  4. my people on the plateau have a different recipe and we may not need to add sugar to sweeten it and it takes 24hrs max to prepare
    Ingredients:::

    • 3 cups Guinea corn (red type)
    • 1 medium sized Sweet potato, peeled
    . a handful of germinated rice seeds (known as 'Siro" in hausa)
    • 2 Medium sized Ginger, peeled
    • 1 tbsp. Cloves (Optional)
    • Sugar (optional)
    • Water

    -soak the guinea corn in the morning and allow it to stay under the sun
    -rinse thoroughly in the evening and add the spice and grind it
    -grind the sweet potato and rice seeds separately
    -bring your water to boil and pour in in to the paste and stir gradually till it forms a thick paste
    -now pour in your potato and rice paste
    this mixture breaks down the starch from the guinea corn paste and makes it very loose and liquid, you may not need to add more water
    - allow it to cool overnight and stir occasionally and the steam needs to get out
    - sieve in the morning and sweeten, (optional)

    ReplyDelete
  5. my people on the plateau have a different recipe and we may not need to add sugar to sweeten it and it takes 24hrs max to prepare
    Ingredients:::

    • 3 cups Guinea corn (red type)
    • 1 medium sized Sweet potato, peeled
    . a handful of germinated rice seeds (known as 'Siro" in hausa)
    • 2 Medium sized Ginger, peeled
    • 1 tbsp. Cloves (Optional)
    • Sugar (optional)
    • Water

    -soak the guinea corn in the morning and allow it to stay under the sun
    -rinse thoroughly in the evening and add the spice and grind it
    -grind the sweet potato and rice seeds separately
    -bring your water to boil and pour in in to the paste and stir gradually till it forms a thick paste
    -now pour in your potato and rice paste
    this mixture breaks down the starch from the guinea corn paste and makes it very loose and liquid, you may not need to add more water
    - allow it to cool overnight and stir occasionally and the steam needs to get out
    - sieve in the morning and sweeten, (optional)

    ReplyDelete
    Replies
    1. WoW!!!....*Dancing*...Thanks alot for the recipe mercy. Would definitely try this out. Thanks Once again :)

      Delete
    2. Anonymous3:11 am

      Hi dobby tanx for d post.I have a question for mercy.can I soak rice seedlings and allow it to germinate before I use it

      Delete
    3. For the recipe mercy mentioned you have to soak the rice and allow to germinate before grinding.

      Delete
  6. Anonymous5:26 pm

    There's another version of kunu called 'kunun aya' made with tiger nuts (Ofio) instead of millet. Its still the same process but they add hausa almonds to it also instead of potatoes.

    ReplyDelete
    Replies
    1. Thanks for the addition anon.

      Delete
  7. Hi dobby,is the potatoes used in dis receipe boiled or used fresh?

    ReplyDelete
    Replies
    1. The potatoes used is fresh

      Delete
  8. Anonymous8:43 pm

    What is Hausa almonds.

    ReplyDelete
    Replies
    1. Simply almonds. you can also substitute with Dates.

      Delete
  9. Anonymous2:20 am

    I like the way you follow up with comments from your fellows. I love to cook and has always wanted to try this. Thanks so much..

    ReplyDelete
  10. Anonymous11:52 am

    I want to make it 4 sale is there anything to add to make it unique and also profitable

    ReplyDelete
    Replies
    1. Hello Anon!
      you could soak the millet with white corn before grinding. This would give it a milky and more commercial look.

      Delete
  11. Anonymous4:47 pm

    Ȋ̝̊̅§ kunu good ƑƠ̴͡Ʀ pregnant women.

    ReplyDelete
  12. Yes kunu is very very good for pregnant women

    ReplyDelete
  13. Kunu is very very goood gfor pregnant women

    ReplyDelete
  14. Anonymous12:02 pm

    Can kunu be bottled? If yes, what is d preservation process

    ReplyDelete
  15. Anonymous12:28 pm

    Can kunu be bottled? If yes, what is the preservation process

    ReplyDelete
    Replies
    1. yes it can. The best way to preserve it is in a freezer or refrigerator otherwise it'd keep fermenting and sour

      Delete
  16. Oluwaseun9:34 am

    Thanks so much Dobby, God bless you real good Amen.

    ReplyDelete
    Replies
    1. you are welcome seun. God bless you too :)

      Delete
    2. Anonymous8:43 am

      Tnx So much for dis link, but plS can I stir on fire if is not well done on grand?

      Delete
    3. sure you can but you have to do that quickly so it doesn't form lumps

      Delete
  17. Nice drink I'm even taking one bottle of it...yummy

    ReplyDelete
    Replies
    1. not fair, you could have at least sent in a pic for me to savor :(

      Delete

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