Kunun Gyada (Groundnut and Rice Gruel)
Kunun gyada is a light northern Nigerian gruel of blended raw groundnuts and rice, soured with a little tamarind. Cooking the groundnut milk first and stirring the rice in afterward is what sets it apart from akamu, where pap goes into boiling water. The rice is the soft kind used for tuwo shinkafa, so the texture stays smooth and easy to sip or spoon.
Instructions
Soak the tamarind in water for a few hours, then squeeze and strain it to extract the juice. In two separate bowls, soak the rice and the raw groundnuts for a few hours as well.
Drain the groundnuts and blend them with some water until smooth. Strain the mixture to separate the groundnut milk from the solids.
Drain the rice and blend it with a little water to make a thick, smooth slurry.
Pour the groundnut milk into a pot and bring it to a boil, stirring so it does not stick to the bottom or form lumps.
Slowly stir the blended rice into the boiling milk, mixing as you pour so the gruel stays smooth.
Stir in the tamarind juice and serve the gruel.
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