Kunun aya deluxe
Kunun aya deluxe is taking your regular kunun aya, tiger nut drink and making it insanely nectareous and decadent. An irresistible level of sweet, spicy, flavoursome and goodness, even somewhat sensual if you ask me.
Ingredients
- 3 1- foot long fresh sugar cane
- 1 Jaggery cake
- 30 pieces dates
- 2 cups dry tiger nuts aya
- 2 tablespoons cloves
- 5 pieces dry root ginger
- 1 coconut
- Tamarind juice
Instructions
- Wash and cut sugar cane into small pieces.
- Break up the jaggery.
- Soak dates to soften enough to remove seeds.
- Wash tiger nuts, cloves and root ginger.
- Break open coconut and cut into pieces.
- Dry ginger
- sugar cane
- Tamarind
- Jaggery
- Dry Tiger nuts
- Using a heavy-duty grinder, put all in the grinder, leaving out the sugar cane.
- Grind using 2 cups of water.
- Grind sugar cane separately.
- If using a kitchen grinder, grind them in small batches.
- Empty into a bowl add 2-3 more cups of water and stir.
- Place a sieve over another clean bowl and sieve the mixture, pressing out as much juice as you can with the back of a spoon.
- Rinse out the first bowl and cover with a chiffon cloth (cheesecloth), pour the juice into the cloth and squeeze well.
- Add your tamarind juice if using.
Notes
Dry root ginger is quite potent so do not add too many pieces.
The tiger nut flavour will not be as intense if soaked to rehydrate, all the same, if you don't have access to a heavy duty grinder, rehydrate before grinding.
I have the sugarcane sellers peel the sugar cane for me, I rinse in salted water and freeze. Freezing makes cutting up a lot easier.
I use 2 tablespoons tamarind juice per cup of Kunun aya deluxe.
The tiger nut flavour will not be as intense if soaked to rehydrate, all the same, if you don't have access to a heavy duty grinder, rehydrate before grinding.
I have the sugarcane sellers peel the sugar cane for me, I rinse in salted water and freeze. Freezing makes cutting up a lot easier.
I use 2 tablespoons tamarind juice per cup of Kunun aya deluxe.
