Alkali is a Hausa snack prepared with local ingredients by the Hausa people. It is a snack served to visitors, mostly during special occasions. Like at weddings, it is usually prepared in large quantities for the bride to welcome her visitors and well-wishers. There...
Semovita is a popular Nigerian food commonly eaten in many parts of Nigeria. In this write-up, I will teach you how to make Tuwon Semovita. It is very smooth, moldable, and easy to prepare. In addition, it is prepared just like Tuwon Masara, Tuwon Dawa, and the like...
Fate is a Hausa term that means "anything in a watery form," and shinkafa means "rice." Therefore, Faten Shinkafa refers to a meal made using braised rice. The letter 'n' in the word 'Faten' simply denotes ownership. In this post, I'll share my knowledge of how to...
Kosan Rogo is one of the various northern cuisines that many love. Its major ingredient is cassava. It is easy to make and tastes great when done well. Kosan rogo, also called Dan na rogo or Wainan rogo can be done in two major ways: either by using cassava flour or...
Today, I have come with another northern Nigerian drink for you – Kunun Zaki; Kunu means ‘pap’ the letter ‘n’ is added at the end of the word to show possession; and Zaki meaning ‘sweet’, together we have Kunun Zaki literarily translated as ‘pap for sweet’. Absurd right? Of course yes, but not its sweetness. In this article, I will be sharing with you my expertise in the preparation of Kunun Zaki. Stay with me.
It is worth noting that Southern Kaduna usually called Chongais and called by Hausas ‘Katafawa’ are best known for the making of this recipe. If you have tasted theirs, you will attest to this fact. Anyways, without making you wait for long, let’s quickly get into business!
2 bowls
Blender
Cooking pot
Cheesecloth
You will need the following ingredients to make Kunun Zaki
3 cups of millet
Sugar to taste
2 liters of water
Spices (dried ginger, dried pepper, and cloves (kaninfari).
Now that you know the ingredients, let’s dive into its preparation:
STEP 1: Pick up dirt from the millet.
STEP 2: Pour the millet into a bowl or a container and wash it with water thoroughly and drain the water. Then;
STEP 3: Pour in another fresh water and allow to soak for 6 hours. If you wish to prepare this drink in the morning, you could soak it overnight. That will do just fine.
STEP 4: By now, the millet is a bit softer than its original state. Now wash the millet again and drain the water.
STEP 5: Add ginger, pepper, and cloves (kaninfari)
STEP 6: Advisably, grind it using a blender if it is in small quantity. However, for large quantities, grind it using a grinding machine (injin nika) in the Hausa language. Grind it until it turns to paste.
STEP 7: Separate the pastes into two different bowls and add a little water to both of them.
STEP 8: Over medium heat, place a clean pot and add water to it. Allow to boil.
STEP 9: Pour the hot water into the first bowl and stir it immediately (this is to avoid forming lumps) until it is thick as if you are preparing pap.
STEP 10: Cover it well and allow cooling. After cooling, add the bowl containing the second paste into it and stir it.
STEP 11: Pour it into a cheesecloth and sieve it. Then;
STEP 12: Add cold water and sugar to your taste.
STEP 1: Ta-da! Your Kunun Zaki is ready!
Kunun Zaki is poured into jugs and served in cups. You could take it with Cincin, Fankasau, Dublan, or Buns, some even take it with bread. Because of its cheapness also, unskilled labourers love to take it together with bread to save money.
Well, Hausas usually don’t use this drink for occasions or festivals. However, Southern Kaduna serves this in almost all of their occasions, gatherings, festivals, etc.
Advisably, make this recipe in the quantity you can consume now as it does not last for more than 24 hours unrefrigerated. Regardless, the moment its taste changes to sour, discard it.
On the contrary, it can last for a few days if refrigerated, but its sweetness is greatly altered.
Kunun Zaki has the potential to improve the digestive system, protect the heart, improve respiratory health, manage diabetes, and detoxify the body as millet is the major constituent. It also contains a good mix of vitamins and minerals, including calcium, vitamin A (beta-carotene), iron, and potassium because of the cloves (kaninfari in it).
For more health benefits of Kunun Zaki, visit Health Guide Nigeria.
Now that you know how to make Kunun Zaki (Millet Gruel), you should try making it for your consumption or your family. As a Hausa person, you could try serving it on that occasion of yours that is coming soon or a festival for a change. People like positive changes you know, so surprise them.
If you find this article helpful, please leave a comment in the comments section below. Thank you.
You are always welcome to Northpad Nigeria for more local Northern Nigerian delicacies.
Dambun Shinkafa otherwise known as Rice Couscous is a northern Nigerian delicacy and is widely consumed by northerners. The recipe is made with braised rice. I love this recipe and I learned how to prepare it from my stepmother. Let’s get cooking. Equipment for Making...
Fanke, commonly known in English as Puff Puff, is a snack consumed by all, regardless of tribe, ethnicity, or financial status. Most people love it. Its major ingredient is wheat flour or semovita. The procedure for making Fanke with any major ingredients is the same....
Kunun Tamba is usually called Finger Millet Porridge in English. It is made using finger millet (Eleusine coracana L.) which is an important millet grown extensively in various regions of India and Africa and constitutes a staple food for a large segment of the...
Tuwon Alabo, or cassava swallow, as people like to call it, is a local dish made from cassava flour (Alabo), which is produced by fermenting peeled cassava in water, sun-drying the fermented cassava, and milling it into powdered form. This flour comes from a root...
Some combinations of foods are just amazing and will make you wonder, ‘Who first thought of preparing this food?’ Dawa da Wake is a northern Nigerian recipe mostly consumed by the Hausas. It is a combination of guinea corn (dawa) and beans (wake) to produce a...
Tubani recipe is another northern Nigerian dish that is primarily consumed by Hausas. It is prepared using three (3) different methods, just like Gauda, as a result of the differences in the ingredients used. It can be made with masara and waken soya (maize and soya...
Hanjin Ligidi is a delicacy or cuisine that is primarily consumed by children. It's a popular cuisine in northern Nigeria, particularly among the Hausas. I recall drinking a lot of this as a kid, along with Charbin Malam, Dan Tamatsitsi, and other similar beverages. I...
Kilishi (spicy Nigerian beef jerky) is a popular Northern snack and a delicacy obtained from drying meat for a long period of time. This Kilishi recipe is sold mostly in the Northern parts of Nigeria as it originated from Hausa, but the good news is you can also make...
Miyan Lalo recipe/Miyar Lalo also known as Jute Leave Soup or Ewedu Soup in English language is a delicacy specifically consumed in the Northern part of Nigeria and specifically among the Hausa ethnic groups. It is easy to make, tastes good when prepared well, and is...
Kwadon Kanzo is yet another Northern Nigerian delicacy consumed primarily by the Hausas and Fulanis. The recipe is enjoyed by many, young and old, poor, average, and even some wealthy families. This article seeks to teach you how to prepare the Kwadon Kanzo recipe....
...
...
...
...
...
...
...
...
...
...
The page you requested could not be found. Try refining your search, or use the navigation above to locate the post.
0 Comments