Ingredients for making Kunun Gyada
150g raw groundnuts (peanuts)
50g smooth rice variety
600 mls cool water
Tamarind (Tsamiya) in your taste
Use Icheku (velvet tamarind) or lemon juice if you do not have tamarind (tsamiya).
- To blend it, you may need a kitchen blender. My blender has 600W electricity and it does a super process of mixing soaked groundnuts (peanuts) and soaked rice.
- To stress it you will want a chiffon material or cheese fabric. You can also use a ladies stocking/tights (pantyhose with out the panty) like I did inside the Tiger Nuts Milk.
Notes on the ingredients
- You should use RAW groundnuts (peanuts) for Kunun Gyada.
- You should purchase tamarind and uncooked groundnuts from African and South American meals shops all over the world.
- Use the soft variety of rice, the kind used for Tuwo Shinkafa whilst making Kunun Gyada.
- Add tamarind for your flavor. For the above quantities of substances, I used 3 3-in-a-pod tamarinds.
- Before you’re making Kunun Gyada
- Soak the rice for at the least 8 hours.
- Soak the raw groundnuts (peanuts) for 3 hours.
- Soak the tamarind in heat water until smooth and extract the juice . Set apart.
- When soaked, combo the groundnuts with 400 mls of water and extract the groundnut milk as unique inside the Groundnut Milk recipe.
- Blend the rice with 2 hundred mls of water and set aside.
Directions for making Kunun Gyada
- Pour the groundnut milk into a pot and start cooking on medium warmth. Stir it all of the time so that it does no longer keep on with the lowest of the pots. Lumps will also form fi you do not stri it often.
- When it boils, slowly add the rice mixture whilst stirring on the same time.
- When it boils again, add the tamarind juice.
- Keep stirring and as soon as it heats up again, it is prepared to be served.