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Kunu Zaki

Also known as Kunu Zaki (Millet and Spice Health Drink)

Kunu Zaki is a traditional Northern Nigerian fermented millet drink that is simultaneously one of the most refreshing and nutritious drinks in the entire Nigerian beverage tradition. Made from pearl millet that is soaked, ground, slightly fermented and then combined with spices including ginger, cloves, black pepper and sweet potato, Kunu Zaki provides significant B-vitamins, iron, magnesium and zinc from the millet, alongside the documented anti-inflammatory and digestive be

Kunu Zaki, Nigerian cooking

Ingredients

  • 3 big cups of pearl millet (dawa), washed and soaked overnight
  • 1 medium sweet potato, peeled and roughly chopped — for natural sweetness and thickening
  • A big piece of fresh ginger, peeled
  • 1 teaspoon of whole cloves
  • Half a teaspoon of black pepper or Cameroon pepper
  • Sugar or honey to taste
  • 6 glasses of water for blending and cooking

Method

  1. 01

    Soaking and Initial Fermentation. Wash the millet thoroughly. Soak in 3 glasses of water overnight — a minimum of 8 hours. During this soaking, a gentle natural fermentation begins, developing the characteristic slightly sour, complex flavour of Kunu Zaki.

  2. 02

    Blending. Drain the soaked millet. Combine in a blender with the chopped sweet potato, peeled ginger, cloves and pepper. Add 3 glasses of fresh water. Blend at high speed for 2 to 3 minutes until as smooth as possible.

  3. 03

    Straining. Strain the blended mixture through a fine sieve or muslin cloth. The strained liquid will be thick, milky and spiced. Discard the fibrous pulp or save for another use.

  4. 04

    Cooking the Kunu. Pour the strained liquid into a pot. Bring to a boil over medium heat, stirring constantly to prevent sticking and lumps. Cook for 8 to 10 minutes, stirring continuously, until the Kunu thickens slightly and is fully cooked through — the raw millet taste should be gone.

  5. 05

    Sweetening and Cooling. Add sugar or honey to taste. Stir well. Remove from heat. Allow to cool completely. Transfer to bottles or a sealed container. Refrigerate until very cold.

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