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...
As the name implies in Hausa, Kunun Gyada is derived 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, whom you cannot wait to add to your meals, especially breakfast, although Hausas are beginning to embrace the consumption of this recipe too.
There are two ways to prepare the Kunun Gyada: one with rice and one without. In this article, I will take you through the process of making the two. There are two major ingredients for preparing Kunun Gyada that need processing before usage: groundnut and guinea corn. It is paramount that you know how to go about processing the two. Let’s see how:
STEP 1: Get your groundnut (preferably the one with the 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 at regular intervals—say, 5 seconds of 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 blending until it turns into a paste. However, if it is in large quantity, take it to a commercial grinding machine.
For the guinea corn, well, there are two ways you can have it: either in powdered form or in the 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 quantities. 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) have already been sold in the markets.
Having known all this, let’s get cooking!
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 the desired quantity if using the paste form.
Short-grain rice
Sugar
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 and set aside. Then;
STEP 3: Get your powered guinea corn; pour water into it until it turns into something like a paste, but more watery. If you are using the one in paste, just add 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 watery 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 in 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: In the same pot, sieve STEP 2 (soaked tamarind). Then;
STEP 8: Allow the contents of the pot to boil. However, before it starts boiling, you need to be close to it to avoid spilling by stirring it regularly. Allow it to cook for 5 minutes.
STEP 9: Switch off the heat and allow it to cool for 5 minutes. This is very important, as it helps prevent lumps.
STEP 10: Now, get STEP 3 and add the content to the pot. Stir gently as you pour.
STEP 11: Tada! Your Kunun Gyada with rice is ready!
Same with the ingredients used in making the one with rice except for the rice.
Repeat every step above, except that you will take out the steps that include rice.
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.
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 waits, Eids, special occasions, breakfast, lunch, dinner, etc.
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.
The nutritional value of Kunun Gyada cannot be overemphasized, as it 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.
Avoid taking this delicacy while it is very hot. You could hurt yourself because of the groundnut in it, which 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 change.
If you find this article helpful, please leave a comment in the comments section below.
You are always welcome to visit 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.
Thanks a lot for the recipe… It’s straight to point and easy to understand.
You are welcome and I’m glad you like it.