Kunun Gyada
Kunun Gyada is a Hausa staple porridge, often eaten in Kano, Nigeria, where I grew up. I’ve just had some for breakfast, while currently visiting home in Abuja, and thought I’d write up the recipe, too!
Ingredients
1 cup of raw groundnuts
½ cup of tuwo rice or sushi rice
3 cups of water
Tsamiya (tamarind) juice, lemon juice or lime juice (to taste)
Sugar or honey (optional)
Step 1: Prepare the Groundnuts
Roast the groundnuts and let them cool completely
Remove any loose skins (optional, we didn’t in our case)
Blend in small batches in a high power blender
Keep blending until you get either a fine powder or a smooth peanut butter-like paste
Step 2: Prepare the Rice
Wash the rice
Divide into two equal portions
Soak ½ cup of the rice for 4-8 hours
Blend the soaked rice with the ginger and cloves, adding just enough water to make a smooth batter
Rinse the remaining ½ cup of rice and set it aside
Step 3: Cook the remaining ½ cup of rice
Add the remaining ½ cup of rice to a pot with about 3 cups of water
Bring to a boil, then reduce to simmer
Cook until the rice is almost tender but not falling apart
Step 4: Add the groundnuts
Mix the groundnut paste with about 1 cup of water until smooth and pourable
Stir this mixture into the pot with the nearly cooked rice
Cook over medium-low heat for about 5 minutes, stirring regularly so the groundnuts don’t stick
Step 5: Add the blended rice
Stir the pot continuously
Slowly pour in the blended rice mixture in a thin stream
Keep stirring to prevent lumps from forming
Step 6: Finish cooking
Simmer gently for 10-15 minutes, stirring frequently
The kunun should become creamy and slightly thick while the rice finishes cooking
If it becomes too thick, add hot water a little at a time until you reach your preferred consistency
Step 7: Sweeten
Stir honey or date syrup or some sugar to taste
Enjoy warm for breakfast with a side of akara (this is how I had it), or as a light meal during the day :)