Kunun kanwa
Kunun Kanwa is a traditional Hausa beverage made from grains and alkaline water (kanwa – potash or local salt). It is mostly consumed in Northern Nigeria, especially during cold weather or as a soothing drink for nursing mothers. It is smooth, warm, and slightly salty in taste.
Source and licence
"Kunun kanwa" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Kunun_kanwa, revision 4526641), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Kunun_kanwa&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 4526641
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.
Nigeria. Associated with Nigeria by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 1 cup of guinea corn (or millet, sorghum, or maize) – ground into flour
- 1/2 teaspoon of edible potash (kanwa) or a small piece dissolved in water
- 1 small piece of ginger, peeled and grated
- 4-5 cups of water (adjust for desired consistency)
- 1–2 tablespoons of sugar or honey (optional, to taste)
Method
- Mix the Grain flour with a little water to form a light, smooth paste. Ensure there are no lumps.
- In a separate pot, dissolve the kanwa (potash) in water and bring to a light boil.
- Gradually pour the boiling kanwa water into the grain paste while stirring continuously.
- Keep stirring until the mixture thickens slightly into a pap-like consistency.
- Allow it to simmer for 2–3 minutes. Add more water if it's too thick.
- Remove from heat. Add sugar or honey if desired.
- Serve hot.