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Sweet and creamy Kunun Gyada (Groundnut/Peanut porridge)

Kunun gyada

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kunun gyada is a thin free-flowing gruel made with groundnuts. It has a perfect balance of sweet and slightly sour taste, the sour taste comes from the tamarind or lemon juice added.
Prep Time 20 minutes
Cook Time 30 minutes
Course Appetizer, Breakfast, Snack
Cuisine Nigerian, Northern Nigeria
Servings 2

Ingredients
  

  • 1 cup raw or roasted peanuts
  • ½ cup short grain rice
  • 3 tablespoons sugar
  • tamarind or lemon juice

Instructions
 

  • Wash and grind the peanut into a paste.
  • Place in a bowl and add enough water to thin it down to be as light as melted ice cream.
  • Using your clean hand or balloon whisk mix the groundnut paste into the water.
  • Line a clean pot with a chiffon cloth and pour your groundnut milk through it to strain out any solid bits.
  • Rinse rice but do not wash off the starch.
  • Add rice to groundnut milk and place pot over medium heat.
  • When it starts heating up, stir with a wooden or plastic spoon so that the rice does not stick to the bottom of the pot. Don't cover the pot and don't leave it unattended.
  • The kunun gyada will boil and foam. Once the foam is only on the sides and the middle is clear, your kunun gyada is ready. It would have thickened by now.
  • Take off the heat and add tamarind (tsamiya) juice or lemon juice.
  • To serve, add sugar to taste.

How to make kunun gyada using peanut butter

  • Scoop out some peanut butter from the jar, avoiding the oil on top. Place in a bowl and add some water.
  • Using your hand or balloon whisk, mix to dissolve the butter.
  • When you have a smooth watery mixture, sieve with a chiffon cloth into a pot, add rice and cook your kunun gyada.
  • Serve with masa (rice cake), moi-moi, akara (Kosai), okpa etc.

Notes

  • Do not leave your kunun gyada unattended, the rice will burn.
  • Do not add the sugar to the pot of kunun gyada if you won't finish it immediately. It will become runny and watery after a while.
Keyword cereal, peanuts