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Nigerian Tiger Nut Milk (Kunun Aya)

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Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Drink

Tags: hausa, recipes for beverages, recipes using date, recipes using fresh ginger, recipes using sweetener, recipes using tiger nut, recipes with images, recipes without cooking time, recipes without servings, very easy

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ANigerian_Tiger_Nut_Milk_%28Kunun_Aya%29)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ANigerian%20Tiger%20Nut%20Milk%20%28Kunun%20Aya%29&oldid=4636105

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 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

  1. Rinse and soak the tiger nuts in 2 cups of water for at least 24 hours to soften.
  2. Drain and blend the soaked tiger nuts with the dates and ginger, adding water as needed to form a smooth paste.
  3. Strain the blended mixture using a fine mesh sieve or cheesecloth to remove the chaff.
  4. Dilute the extracted milk with the remaining water to the desired consistency.
  5. Add your preferred sweetener to taste, and stir well.
  6. 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.