Sundays seem to come with a lot of strength for Nigerian mothers, they seem to gather up more muscles for the perfect turning of Sunday Jollof rice; a common Nigerian rice meal. The chicken laps always seem to better fried than those of other days, probably just a sign of respect for God’s day. Always wonderful with no father coming late from work and missing a meal with the family, elder ones coming over from higher institutions or anywhere their legs ever used to carry them to.
Always a day to look forward to- the food, the love and the peace. Until I took over from my mother (I am a boy), the first girl in the family came in nine years after my birth hence I grew up performing home activities termed girly in the Nigerian context. It was fun although but sometimes it got a bit messy, scaling through was a grace. We all grow so at some point I left to define my life but sometimes I pay the family a visit and I still get to cook.
This Sunday wasn’t one I would call spectacular one on the food part. After the meal, which was missed by my mum she came home with a drink I have missed taking over the years, probably three years I guess- KUNU. The drink had its ingredients perfectly blended to give it a well-defined taste, for a blissful experience it was taken with some ice. I know a lot of Nigerians love kunu but can’t have it, why not try making it? To my foreign friends you have to try it also, really nutritious and tasty. I hope you do have this wonderful drink as we make a toast to the beauty of Nigerian food and drinks. I have a recipe below from http://muslimahanie.com/ :
Kunu is a popular drink from the northern part of nigeria. This drink has two form depending on the main ingredient used;
Kunu Zaki from millet and Kunu Gyada from groundnut which sometimes can be sprinkled with rice.
– 3 cups Millet
– 1 Tablespoon Ginger (Fresh or Dried)
– 1 teaspoon black pepper. Some people use cloves
– Sugar to taste
– 2 Litres Water
Wash millet to remove stones (in case there are any), Soak Millet for 10 hours in cold water (preferably overnight).
Add the ginger and black pepper in the soaked millet.
Blend till it forms a smooth paste.
Mix the blended or grounded millet into paste and divide the paste into two parts. Set one part aside.
Boil some water. Pour the boiling water into the remaining paste and stir until it’s thick, just like very thin pap leave it
uncovered and allow it to cool completely.
Then pour the other part you’ve kept aside and stir (after sometime it’s going to be a bit watery, which is ok).
Leave it to stay overnight (it’s better to do the whole thing in the evening except for the soaking that should be done in the
Sieve it in the morning.
Add more water to determine the thickness you want.
And another very optional thing you can do which isn’t part of the local kunu recipe, you could add a dash of vanilla flavour.
Add sugar to your taste.
MY PERSONAL TIPS
*Try adding a little yoghurt. **Remember to get some ice for a blissful experience
[PHOTO CREDITS: AYOMIDE PHOTOGRAPHY]