By Chinelo Eze
Kunu is a popular local brew that is famous among people from the Northern part of Nigeria. Kunu comes in different forms and the ingredient determines if it is kunu gyada(rice), kunu aya(tiger nut, coconut, dates) or kunu zaki(millet).
It is consumed by anyone and it is often used to entertain visitors, and is particularly taken after a meal. Rich in vitamins , protein, fibre and minerals, kunu zaki has a nutty flavour that leaves you wanting more. But in this recipe, we are dealing with kunu zaki which can sometimes be made using corn or sorghum.
- 3 cups Millet
- 1/2 cup Sweet potatoes (Fresh or Dried)
- 1 Tablespoon Ginger (Fresh or Dried)
- 1 teaspoon Cloves
- Sugar to taste
- 2 Litres Water
Clean the millet from stones and dirt and wash the millet. Then soak the millet overnight in water because the fermentation process is needed .
Ground the sweet potatoes, ginger and cloves. Pour in the millet with the grounded sweet potatoes ginger and cloves and blend together.
Separate the blended mix into two parts setting one part aside.
Boil some water and when boiled pour the boiling water into the remaining paste and stir until it’s thick, like pap/akamu consistency and leave it uncovered and allow it to cool.
For the other part, pour in and stir later on it’s going to be a bit watery, and that is fine. Allow it to stay overnight then sieve it the next morning with added sugar to your taste.