Kunu is a popular drink from the Northern part of Nigeria.
But because of the its natural sweetness the consumption of kunu has spread
round Nigeria. It is usually made from a grain such as millet or sorghum and
rice.
Kunu made from millet is called Kunu zaki and kunu made from
rice is called Kunu gyada.lt can also be made from maize as well. It has a
spicy nutty flavor that distinguishes from other drinks. Kunu has a range of
nutritional benefits.
The miillet used in preparing kunu contains a polynutrient
called lignam which has cancer fighting properties and is beneficial in the
treatment of heart disease.
Preparation of this drink takes about a minimum of 1-2 days.
This is because it is left to soak in water so as to trigger the process of
fermentation.
Kunu is also known to reduce the risk associated with diabetes.
Kunu is also good for women that have reached the stage of menopause as it
helps in relaxation of muscles. The ginger present in a kunu helps to relieve
digestive problems such as nausea, loss of appetite, motion sickness and pain.
Kunu is also recommended for nursing mothers as it helps to increase the flow
of milk due to the ginger content, it lowers the cholesterol level and prevents
the formation of blood clots.
Kuno also contain fibre, which helps in the smooth digestive
system. It helps in the prevention of chronic inflammatory diseases such as
rheumatoid arthritis. Kunu ia also rich in protein, carbohydrates and vitamins
especially vitamin B.
In addition the sweet potatoes which is one of the
ingredients for the production of kunu contains about100-1,600 micrograms of
vitamin A . As it helps to raise the blood levels of vitamin A which is
essential for pregnancy and lactation. The content of magnesium and potassium
make sweet potatoes in to regulate proper maintenance of the heart, management of
stress and controlling of blood sugar level among other nutritional benefits.
Ingredients
- 3 cups of millet
- ½ of Sweet potatoes (fresh or dried)
- 1 tablespoon of ginger (fresh or dried)
- Cloves (Konofiri)
- 2 litres of water
- 1 teaspoon of ginger
- Sugar
Direction
1. Pour the millets in a flat tray shake the millets such
that the stones move to the extreme side of the tray.
2. Pour the millet in a bowl of water. Through this process
the remaining stones will settle down at the bottom of the bowl. Pack the
millet in another bowl of water and be careful of sand and stones at the
bottom.
3. Soak the millet for 10 hours in cold water preferably
overnight.
4. Pound sweet potatoes, ginger and cloves. Put millet and
all the pounded ingredients and blend or ground altogether.
5. Mix the blended or grounded millet into paste and divide
the paste into two parts. Set one part aside.
6. Boil some water. Pour the boiling water into the
remaining paste and stir until it is thick, just like pap. Leave it uncovered
and allow it to cool.
7. Then pour the other part that is kept aside, stir, after
sometime it going to be a bit watery which is normal. Leave it to stay
overnight.
8. Sieve it in the morning. Add sugar to taste.
9. Refrigerate and served chilled
Written by Oluremilekun Osobu
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