Kunu
Kunu is a traditional Nigerian beverage with a creamy, milky consistency and a refreshing, spicy-sweet flavor. Made from soaked millet blended with ginger and spices, this drink is gently thickened with hot water and then chilled before serving. It's a nourishing and popular non-alcoholic drink enjoyed throughout the year.
An original recipe by Forkin
- Total time
- 15 hr 30 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 178 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 200 gmillet
- 30 gginger, peeled
- 2 gwhole clove
- 100 gsweet potato, peeled and cubed
- 2,000 mlwater, divided
- 50 ggranulated sugar(optional)
Equipment
jug · kettle · fine-mesh sieve · blender · large bowl
The method
Step by step
- 1
Rinse the millet thoroughly in a fine-mesh sieve under cold running water.
About 2 min
- 2
Place the rinsed millet in a large bowl, cover generously with water, and let it soak for at least 12 hours or overnight.
About 12 hr
Cook’s note: Soaking softens the grains, making them easier to blend and digest.
- 3
Drain the soaked millet completely, discarding the soaking water.
About 3 min
- 4
Combine the drained millet, peeled ginger, whole cloves, and cubed sweet potato in a high-powered blender.
About 5 min
- 5
Add just enough of the cold divided water to the blender to help the ingredients move and blend.
About 1 min
- 6
Blend the mixture on high speed until you have a very smooth, thick paste, working in batches if necessary.
About 5 min
Cook’s note: A completely smooth paste will result in a creamier final drink.
- 7
Pour the paste into a large bowl and divide it in half, transferring one half to a separate large, heat-proof bowl.
About 2 min
- 8
Bring approximately half of the total water to a rolling boil in a kettle or pot.
About 3 min
- 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.
About 2 min
Cook’s note: Continuous stirring prevents lumps from forming.
- 10
Cover the bowl and let the mixture rest and cool for about 1 hour.
About 1 hr
- 11
Add the reserved raw paste to the cooled, cooked mixture and stir well to combine.
About 2 min
Cook’s note: Adding raw paste back introduces enzymes that help thin the drink to the right consistency.
- 12
Gradually stir in the remaining cold water until the kunu reaches your desired drinkable consistency.
About 2 min
- 13
Strain the mixture through a fine-mesh sieve or cheesecloth into a large jug, pressing the solids to extract all liquid.
About 5 min
Cook’s note: For an extra-smooth texture, strain the liquid a second time.
- 14
Stir in the optional sugar until it is fully dissolved.
About 1 min
- 15
Transfer the kunu to bottles or a jug and chill thoroughly in the refrigerator for at least 2 hours before serving.
About 2 hr
Cook’s note: The flavors will meld and deepen as the drink chills.
Per serving
Nutrition
- Calories
- 177.5kcal
- Protein
- 4g
- Carbs
- 37g
- Fat
- 1.5g
- Fibre
- 3.5g
- Sugar
- 9.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store in a sealed bottle or jug in the refrigerator.
Serve chilled; shake well before pouring as some separation is natural.
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