Oversetter denne oppskriften til ditt språk... Siden vil oppdateres automatisk.
Kunun Gyada
Nigerian Groundnut Milk Drink
A creamy, sweet, and nutritious beverage made from groundnuts and rice, popular in Northern Nigeria, especially during Ramadan.
🧂 Ingredienser
- 300g Raw unsalted groundnuts (peanuts)
- 100g Rice(Long-grain white rice is commonly used.)
- 100g Sugar(Granulated sugar. Adjust to taste.)
- 2 tbsp Fresh ginger
- 1.5L Water(Divided for soaking, blending, and cooking.)
👨🍳 Fremgangsmåte
- 1
Rinse the groundnuts and rice thoroughly under cold running water. Place the groundnuts in one bowl and the rice in another. Cover both generously with water and let them soak separately at room temperature for at least 2 hours, or until the rice grains are softened.
⏱️ 2 hours (soaking) - 2
Drain the soaked groundnuts. Place them in a high-powered blender. Add about 750ml of fresh water. Blend on high speed until the mixture is completely smooth and creamy, resembling a thick paste. This may take several minutes, depending on your blender. You want to extract as much of the groundnut 'milk' as possible.
⏱️ 5-7 minutes - 3
Strain the groundnut mixture through a fine-mesh sieve or cheesecloth placed over a large bowl. Press down firmly on the solids to extract all the liquid. Discard the pulp or save it for other uses (like making peanut butter). You should have a smooth, opaque groundnut milk.
⏱️ 5 minutes - 4
Drain the soaked rice and place it in the blender. Add the chopped ginger and the remaining 750ml of fresh water. Blend until the mixture is very smooth. It should have a slightly thicker consistency than the groundnut milk.
⏱️ 5 minutes - 5
Pour the blended rice and ginger mixture into the bowl containing the groundnut milk. Stir well to combine.
⏱️ 1 minute - 6
Transfer the combined mixture to a saucepan. Add the sugar. Cook over medium heat, stirring constantly to prevent sticking and scorching. Bring the mixture to a gentle simmer. Continue to cook for about 5-8 minutes, stirring, until it thickens slightly and the raw rice taste is cooked out. The drink should coat the back of a spoon.
⏱️ 5-8 minutes - 7
Remove from heat. Strain the Kunun Gyada one more time through a very fine sieve or cheesecloth into a clean bowl or pitcher to ensure a perfectly smooth texture. Stir in any additional sugar if desired while it's still warm.
⏱️ 2 minutes - 8
Allow the Kunun Gyada to cool to room temperature, then cover and refrigerate for at least 1-2 hours, or until thoroughly chilled. The flavors meld and the drink thickens slightly as it chills.
⏱️ 1-2 hours (chilling) - 9
Serve the Kunun Gyada cold. Stir well before each serving as some separation may occur.
💡 Profesjonelle tips
- ✓Ensure thorough straining at each stage for the smoothest possible texture.
- ✓Taste and adjust the sweetness level after cooking, before chilling.
- ✓This drink is highly nutritious, providing protein and healthy fats from the groundnuts.
- ✓For a richer flavor, you can lightly toast the groundnuts before soaking, though this is not traditional.
✨ Vri-ideer
Inspirasjon til din egen versjon av denne oppskriften
- Add pitted dates to the blender with the rice and ginger for natural sweetness and flavor.
- Substitute honey for granulated sugar, adding it towards the end of the cooking process.
- A pinch of nutmeg or cinnamon can be added for extra spice.