Kunu

Priprema

Sastojci

Postupak

Korak po korak

1. 1

   Rinse the millet thoroughly in a fine-mesh sieve under cold running water.

   Oko 2 min

2. 2

   Place the rinsed millet in a large bowl, cover generously with water, and let it soak for at least 12 hours or overnight.

   Oko 12 h

   Napomena kuhara: Soaking softens the grains, making them easier to blend and digest.

3. 3

   Drain the soaked millet completely, discarding the soaking water.

   Oko 3 min

4. 4

   Combine the drained millet, peeled ginger, whole cloves, and cubed sweet potato in a high-powered blender.

   Oko 5 min

5. 5

   Add just enough of the cold divided water to the blender to help the ingredients move and blend.

   Oko 1 min

6. 6

   Blend the mixture on high speed until you have a very smooth, thick paste, working in batches if necessary.

   Oko 5 min

   Napomena kuhara: A completely smooth paste will result in a creamier final drink.

7. 7

   Pour the paste into a large bowl and divide it in half, transferring one half to a separate large, heat-proof bowl.

   Oko 2 min

8. 8

   Bring approximately half of the total water to a rolling boil in a kettle or pot.

   Oko 3 min

9. 9

   Slowly pour the boiling water over the paste in the heat-proof bowl, stirring constantly and vigorously until it thickens into a light porridge.

   Oko 2 min

   Napomena kuhara: Continuous stirring prevents lumps from forming.

10. 10

    Cover the bowl and let the mixture rest and cool for about 1 hour.

    Oko 1 h

11. 11

    Add the reserved raw paste to the cooled, cooked mixture and stir well to combine.

    Oko 2 min

    Napomena kuhara: Adding raw paste back introduces enzymes that help thin the drink to the right consistency.

12. 12

    Gradually stir in the remaining cold water until the kunu reaches your desired drinkable consistency.

    Oko 2 min

13. 13

    Strain the mixture through a fine-mesh sieve or cheesecloth into a large jug, pressing the solids to extract all liquid.

    Oko 5 min

    Napomena kuhara: For an extra-smooth texture, strain the liquid a second time.

14. 14

    Stir in the optional sugar until it is fully dissolved.

    Oko 1 min

15. 15

    Transfer the kunu to bottles or a jug and chill thoroughly in the refrigerator for at least 2 hours before serving.

    Oko 2 h

    Napomena kuhara: The flavors will meld and deepen as the drink chills.