Illustrative image—not a photograph of this dish. Be the first to upload a real one.
Nigerian Tiger Nut Milk (Kunun Aya)
personRecipeLibrary
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4636105
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 1 cup tiger nuts
- 4 cups water
- 2–3 dates, pitted (optional)
- 1-inch (2.5 cm) piece of fresh ginger, peeled
- Sweetener of choice (e.g., honey or sugar), to taste
Directions
- Rinse and soak the tiger nuts in 2 cups of water for at least 24 hours to soften.
- Drain and blend the soaked tiger nuts with the dates and ginger, adding water as needed to form a smooth paste.
- Strain the blended mixture using a fine mesh sieve or cheesecloth to remove the chaff.
- Dilute the extracted milk with the remaining water to the desired consistency.
- Add your preferred sweetener to taste, and stir well.
- Serve chilled. Refrigerate leftovers and consume within 1–2 days.
Equipment
Blender, Fine sieve, cheesecloth, Bowl, Jug or bottle for storage
Notes
You can blend with coconut or add vanilla for extra flavor.
For a more traditional taste, avoid refined sugar and use dates or jaggery.
The leftover chaff (tigernut pulp) can be used in baking or as animal feed.