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Kunun Aduwa (Nigerian Tiger Nut Milk)
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schedulePrep 0 min
local_fire_departmentCook 0 min
groups3 speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4525403
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 2 cups dried or fresh tiger nuts (aduwa)
- 1 small piece fresh ginger (optional)
- 5–7 dates (dabino), pitted (optional, for extra sweetness)
- Water, as needed
Directions
- If using dried tiger nuts, soak them in water overnight to soften, then drain and rinse them.
- In a blender, combine the tiger nuts, ginger, and dates. Blend until smooth and creamy, adding water as needed to aid blending.
- Strain the blended mixture using a fine sieve or cheesecloth to separate the milk from the chaff.
- Chill in the refrigerator and serve cold.
Equipment
Blender, Fine sieve or cheesecloth
Notes
You can flavor the kunun aduwa with coconut milk or vanilla for added taste.
The leftover pulp can be sun-dried and used in baking or added to cereals.
This is best served fresh but can be refrigerated for 2–3 days.