epicurious4.0
Kunan Aya (Tigernut Milk)
Tigernuts yield a thick and creamy liquid that's often sweetened with dates or honey. This Nigerian tigernut milk recipe is foolproof.
👥 4 Servings👤 Yewande Komolafe📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●blender
📝 Preparation Steps
1
Make the Toasted Spice Blend
2
In a small pan set over medium heat, gently toast the ehuru seeds and atare seeds, stirring frequently in the pan until fragrant, 3 to ⏱️ 4 minutes. Allow to cool completely. Move to a grinder and pulse to a smooth powder. Add the ground ginger, chile powder, grated nutmeg, and ground cinnamon and pulse to combine. Move the mixture to an airtight container and store away from direct sunlight at room temperature until ready to use.
3
Make the Kunan Aya
4
Place the tigernuts in a large bowl and cover with water about 4 inches above the top of the tigernuts. Cover the bowl with a kitchen towel and let stand at room temperature for at least ⏱️ 12 hours and up to ⏱️ 24 hours.
5
Drain off the soaking liquid and discard. Purée the soaked tigernuts and the dates in a high-speed blender with 4 cups warm water until very smooth. Do this in batches if necessary.
6
Strain into a bowl over a fine-mesh sieve or a muslin cloth and discard the tigernut pulp. Stir the toasted spice blend and salt into the milk.
7
Transfer to a bottle or airtight container. It will keep for up to ⏱️ 48 hours refrigerated and up to a month frozen.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...