As the name implies in Hausa, Kunun Gyada is gotten from Kunu (meaning pap) and Gyada (meaning groundnut); when you put the two words together, you will have Kunu Gyada meaning Groundnut Pap). It is a pap that is very popular in northern Nigeria, most especially among the Fulanis you cannot wait to add to your meals most especially breakfast; although, Hausas are beginning to embrace the consumption of this recipe too.

There are two ways to prepare the Kunun Gyada – the one with rice and the one without it. In this article, I will take you through the process of making the two. There are two major ingredients for preparing Kunun Gyada that needs processing before usage – groundnut and guinea corn. It is paramount that you know how to go about processing the two. Let’s see how:

How to Process the Groundnut for Kunun Gyada

STEP 1: Get your groundnut (preferably, the one with red back because it contains less oil) and pick the dirt from it.

STEP 2: Over high heat, put a frying pan (the size of the frying pan should depend on the quantity of groundnut) and pour sharp sand (sandy soil) into it. Then;

STEP 3: When the sand gets very hot, pour in your groundnut and stir and regular intervals – say 5 seconds waiting time in-between stirs. Roast for 20 minutes

STEP 4: When roasted, put the frying pan down and spread on a hard surface so as to cool faster.

STEP 5: Pick out the groundnut from the sandy soil. Then;

STEP 6: Peel the back of the groundnut.

STEP 7: If the groundnut isn’t much, you can use a blender by adding a little water to it and blend until it turns into paste. However, if it is in large quantity, take it to a commercial grinding machine.

How to Process the Guinea Corn for Kunun Gyada

For the guinea corn; well, there are two ways you can have that – either in powdered form or in form of a paste. For the one in paste form:

STEP 1: Pick the dirt from the guinea corn and wash it well.

STEP 2: Soak in water for 6 hours. You could do that overnight if you intend to make it in the morning.

STEP 3: By now, the grains are already soft. Good.

STEP 4: Wash the grain again and add ginger and kaninfari (cloves).

STEP 5: If it is in small quantity, you can use a blender. Blend it until it turns to paste. If it is a large quantity, I will advise you to take it to a commercial grinding machine.

For the powdered form:

STEP 1: Pick the dirt from the guinea corn and wash it well.

STEP 2: After washing, drain it well and spread it on a mat outside to dry. Then;

STEP 3: Add ginger and kaninfari (cloves) to it.

STEP 4: Use a blender to grind it if it is in small quantity. Resort to a commercial grinding machine if it is in large quantity.

STEP 5: Use a sieve to sieve it well.

Well, to save you all the stress, both the groundnut and guinea corn (paste or powered) are been sold in the markets already prepared.

Having known all this, let’s get cooking!

How to Make Kunun Gyada (with Rice)

Ingredients

You will need the following ingredients to make Kunun Gyada with rice:

1 cup of roasted groundnut

Tamarind (tsamiya)

2 cups of powdered guinea corn or desired quantity if using the paste form.

Short-grain rice

Sugar

Procedure for Preparing Kunun Gyada (with Rice)

STEP 1: Soak the short-grain rice with hot water for 30 minutes and set aside.

STEP 2: Soak the tamarind (tsamiya) for 10 minutes with hot water too and set aside. Then;

STEP 3: Get your powered guinea corn; pour water in it until it turns to something like a paste, but more watery. If you are using the one in paste, just add in a little water and mix well. Set aside too.

STEP 4: Get a clean bowl and pour in the roasted groundnut paste. Stir it gently and it is properly mixed. Then add more water to it until it turns very water for sieving ease.

NB: For the next 4 steps, ensure you have the exact quantity of Kunun Gyada that you want at the end of the day at the back of your mind, and consider that as you are ‘adding’.

STEP 5: Get a sieve and sieve it into a clean pot. You can repeat the sieving if you feel it is not smooth enough for you.

STEP 6: Put the pot over medium heat and add STEP 1 (soaked rice)

STEP 7: Into the same pot, sieve STEP 2 (soaked tamarind). Then;

STEP 8: Allow the content in the pot to boil. However, before it starts boiling, you need to be close to it to avoid spilling by stirring it regularly. Allow to cook for 5 minutes.

STEP 9: Switch off the heat and allow to cool for 5 minutes. This is very important as it helps prevent lumps.

STEP 10: Now, get STEP 3 and add the content in the pot. Stir gently as you pour.

STEP 11: Tada! Your Kunun Gyada with rice is ready!

How to Make Kunun Gyada (without Rice)

Ingredients

Same with the ingredients used in making the one with rice except for the rice.

Procedure for Preparing Kunun Gyada (without Rice)

Repeat every step above except that you will take out the steps that includes rice.

How to Serve Kunun Gyada

This recipe can be served with Kosai, Fried Yam, Fried Sweet Potato, Fried Irish Potato, bread, Kuli-Kuli (Groundnut Cake), Moi Moi and various types of snacks.

Don’t forget to serve hot, but not too hot.

Occasions to Serve Kunun Gyada

For the core Fulanis, most especially those in Adamawa and Gombe, this recipe is a meal for any day, any time, and any event. As such, it can be served in naming ceremonies, wedding ceremonies, condolence wait, Eids, special occasions, breakfast, lunch, dinner, etc.

How to Store Kunun Gyada

This delicacy can be stored in a food flask or any warmer of your choice. However, to avoid hardening the surface of the Kunu in your warmer, sprinkle a little water on top of the Kunu before closing.

Kunun Gyada lasts for 24 hours in its best form. It is also important to know that it cannot be stored in a refrigerator.

Nutritional Value of Kunun Gyada

The nutritional value of Kunun Gyada cannot be overemphasized as is a good source of vitamins and minerals such as vitamin E, Magnesium, Folate, Copper, and Arginine. Again, the protein-rich composition of the groundnut in Kunun Gyada makes it great for people who are either trying to lose weight or trying to gain muscle strength. It also improves brain functioning, reduces cholesterol, and so much more.

You could also check out  8 weight loss exercises you can do at home.

Conclusion

Avoid taking this delicacy while it is very hot. You could hurt yourself because of the groundnut in it that helps retain heat. Now that you know how to make Kunun Gyada, I believe you have another choice among the choices that you have to make for meals, most especially breakfast. Tell me in the comments section when you will be making this for a change?

If you find this article helpful, please leave a comment in the comments section below.

You are always welcome to Northpad Nigeria for more local Northern Nigerian delicacies.