Kunu Zaki (Fermented Millet & Ginger Drink)

How to Make It

1. 1

   Soak and Begin Fermentation

   Rinse the pearl millet thoroughly under cold water until the water runs mostly clear. Place the millet in a large clean bowl and cover with 600 ml of filtered water. Add the peeled ginger, cloves, and cinnamon stick. Allow to soak and ferment at room temperature for 12 to 24 hours. In warmer climates, 12 hours is sufficient; in cooler environments, extend to 24 hours. The mixture will develop a mildly sour aroma — this is the beneficial fermentation process.

   Tip: Cover the bowl with a clean cloth rather than an airtight lid to allow natural airflow during fermentation. Longer fermentation yields a tangier, more probiotic-rich drink.
2. 2

   Cook the Sweet Potato

   While the millet ferments, boil the cubed sweet potato in 300 ml of water over medium heat for 10 to 12 minutes until very soft and mashable. Remove from heat and allow to cool with its cooking liquid. Do not discard the water — it retains soluble starch and nutrients that add body to the drink.

   Tip: Sweet potato replaces refined starch used in some commercial versions, providing beta-carotene, natural sweetness, and a lower glycemic creaminess.
3. 3

   Blend the Millet Mixture

   After fermentation, transfer the millet along with its soaking liquid, the ginger, cloves, and optional chili pepper into a high-powered blender. Add the cooked sweet potato with its cooking water. Blend on high for 2 to 3 minutes until a smooth, creamy consistency is achieved. Add the remaining 300 ml of filtered water as needed to adjust consistency.

   Tip: For a smoother texture, blend in two batches and ensure the ginger and spices are fully incorporated.
4. 4

   Strain the Drink

   Pour the blended mixture through a fine-mesh strainer or muslin cloth into a large clean pot or jug, pressing gently to extract as much liquid as possible. The leftover pulp (akamu chaff) is fiber-rich and can be composted or added to porridge. Strain twice if a very smooth drink is preferred.

   Tip: For maximum fiber and nutrient retention, use a medium-mesh strainer rather than the finest cloth — this keeps some of the fine millet solids in the drink.
5. 5

   Sweeten and Adjust Flavour

   Stir in date paste or raw honey to taste, beginning with one tablespoon and adjusting as needed. Taste the drink — it should be pleasantly tangy, mildly spiced with ginger, and lightly sweet. For diabetic-friendly versions, reduce or omit sweetener entirely, relying on the sweet potato for natural sweetness.

   Tip: Date paste has a significantly lower glycemic index than refined sugar and adds trace minerals including potassium and magnesium.
6. 6

   Chill and Serve

   Transfer the kunu to a sealed glass jar or jug and refrigerate for at least 1 hour before serving. Serve cold over ice in tall glasses. Stir or shake well before each pour as natural settling will occur. Kunu Zaki keeps refrigerated for up to 3 days — the flavour continues to develop and deepen slightly over time.

   Tip: For lactating mothers, serving at room temperature rather than ice-cold is traditionally preferred. For maximum probiotic benefit, avoid boiling the strained drink after fermentation.