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Kunun Gyada (Groundnut and Rice Gruel)

Kunun gyada is a light porridge made from blended raw groundnut and rice, usually eaten in the northern part of Nigeria. It is similar to akamu, except that blended rice is poured into a boiled groundnut milk when the later is made by pouring pap into boiled water. The type of soft rice variety used in making kunun gyada is that used in making tuwo shinkafa.

Source and licence

"Kunun Gyada (Groundnut and Rice Gruel)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Kunun_Gyada_(Groundnut_and_Rice_Gruel), revision 4524340), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Kunun_Gyada_(Groundnut_and_Rice_Gruel)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4524340

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  1. Soak the tamarind for 3 hours and extract the juice. Also, soak the rice and raw groundnut in separate bowls for a few hours.
  2. Drain the groundnuts. Grind them in a blender with some water and strain the resulting groundnut milk.
  3. Drain the rice and grind with a little water.
  4. Boil the groundnut milk in a pot, stirring to prevent sticking and lumps. Slowly stir in the blended rice.
  5. Stir in the tamarind juice and serve.