Kunun Gyada – Northern Nigerian Groundnut Milk Drink

How to Make It

1. 1

   Soak Your Grains and Groundnuts

   Place the shelled raw groundnuts and rice into separate bowls. Cover each with enough clean water to submerge fully and allow to soak for a minimum of 4 hours or overnight in the refrigerator. Soaking softens the groundnuts for smoother blending and reduces phytic acid content, improving nutrient absorption.

   Tip: Overnight soaking is ideal for the creamiest result. You can soak both in the fridge simultaneously the night before.
2. 2

   Remove Groundnut Skins

   After soaking, drain the groundnuts and rub them gently between your palms or a clean cloth to loosen and remove the papery skins. Rinse under cold running water to separate the skins. Removing the skins produces a smoother, lighter-coloured drink and reduces tannin bitterness.

   Tip: Do not skip this step – the skins can make the drink gritty and add an astringent aftertaste.
3. 3

   Blend the Groundnuts and Rice

   Drain the soaked rice and add it to a high-powered blender along with the peeled groundnuts, chopped ginger, pitted dates, cloves, cinnamon stick (or ground cinnamon), and 500ml of warm water. Blend on high speed for 2–3 full minutes until the mixture is very smooth and creamy with no visible lumps.

   Tip: Warm water helps emulsify the groundnut oils more effectively, producing a richer, creamier consistency.
4. 4

   Strain the Mixture

   Set a fine-mesh strainer or a double layer of clean muslin cloth (aso-oke cloth works beautifully) over a large clean pot or bowl. Pour the blended mixture through slowly, pressing or squeezing firmly to extract every drop of the creamy liquid. Discard the dry pulp or set aside for use in porridge or baking.

   Tip: The leftover groundnut-rice pulp (chaff) is fibre-rich and can be stirred into oatmeal or used to thicken soups – never waste it!
5. 5

   Simmer Gently to Cook the Drink

   Pour the strained liquid into a clean medium saucepan. Add the remaining 500ml of warm water and the pinch of sea salt. Place on medium-low heat and stir continuously using a wooden spoon or silicone spatula to prevent the bottom from scorching. Cook for 10–12 minutes, stirring constantly, until the drink thickens very slightly and turns fragrant. It should coat the back of a spoon lightly.

   Tip: Do not boil aggressively – a gentle simmer preserves the delicate groundnut flavour and prevents the drink from curdling or separating.
6. 6

   Taste, Adjust and Cool

   Remove from heat and taste the drink. If you prefer it slightly sweeter, stir in one or two additional pitted dates blended with a splash of water. If it is too thick, thin it with a small amount of water and stir well. Allow the drink to cool to room temperature before transferring to a clean glass jug or bottle.

   Tip: For lactating mothers, serve warm to maximise comfort and warmth-supporting properties of ginger and cloves.
7. 7

   Serve Chilled or Warm

   Refrigerate the Kunun Gyada for at least 1 hour before serving chilled. Stir or shake well before pouring as the drink naturally separates on standing. Serve in tall glasses. For a breakfast or snack serving, pair with Masa (fermented rice cakes) or a boiled egg to create a complete, protein-balanced meal.

   Tip: Kunun Gyada keeps well in the refrigerator for up to 48 hours. Always stir before serving. Do not freeze as this alters the texture.