Kunun gyada is a traditional Nigerian recipe for a porridge/gruel made from a blend of peanuts and rice flavoured with tamarind, and sugar that's usually served as a starter. The full recipe is presented here and I hope you enjoy this classic Nigerian version of: Kunun gyada.
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Kunun Gyada (Groundnut/Peanut Porridge) is a thin free-flowing gruel made with groundnuts from Hausa-Fulani culture. It has a perfect balance of sweet and slightly sour taste, the sour taste comes from the tamarind or lemon juice added.
Ingredients:
125g raw or roasted peanuts
100g short-grain rice (or, to be authentic local glaberrima (African) rice)
3 tbsp sugar
tamarind or lemon juice
Method:
Wash the peanuts then grind into a paste. Scrape into a bowl then add enough water to thin it down to be as light as melted ice cream.
Using clean hands or balloon whisk mix the groundnut paste into the water.
Line a clean pan with a double layer of muslin (cheese) cloth and pour your groundnut milk through it to strain out any solids.
Rinse the rice but do not wash off the starch.
Add the rice to the groundnut milk and set the pan over medium heat.
When it starts heating up, stir with a wooden or plastic spoon so that the rice does not stick to the bottom of the pan. Don't cover the pan and don't leave it unattended.
The kunun gyada will boil and foam. Once the foam is only on the sides and the middle is clear, your kunun gyada is ready. It would have thickened by now.
Take off the heat and add tamarind (tsamiya) juice or lemon juice.
To serve, add sugar to taste (only add the sugar at this point, otherwise it will make your kunun gyqda watery).
Preparing kunun gyada using peanut butter
Scoop out some peanut butter from the jar, avoiding the oil on top. Transfer to a bowl and add some water.
Using your hand or balloon whisk, mix to dissolve the peanut butter.
When you have a smooth watery mixture, sift through a double layer of muslin into a saucepan, add the rice and cook your kunun gyada.
Serve with masa (rice cake), moi-moi, akara (Kosai), okpa etc.
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