How to Make Nigerian Hausa KUNU ZAKI Drink: So Nutritious & Nourishing!

millet

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa provides similar texture and nutrition.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey is a natural sweetener with unique flavor.

ginger

🥗Healthier: turmeric

💰Cheaper: ground ginger

Turmeric adds health benefits and color.

yeast

🥗Healthier: kefir grains

💰Cheaper: sourdough starter

Kefir grains can ferment without commercial yeast.

Wash the white guinea corn and millet thoroughly, checking for sand and unwanted materials.

Give the grains a good wash for about 3-4 times.

Wash the dried ginger, dried sweet potatoes, and cloves thoroughly as well.

Soak the washed guinea corn and millet for 8-10 hours to soften them for blending.

After soaking, strain the water from the spices and reserve it for blending.

Blend the guinea corn and millet separately until smooth, then blend the spices together.

Pour hot boiled water over the blended guinea corn and millet, stirring well to combine.

Allow the mixture to cool completely for about 3 hours.

Once cooled, combine the blended guinea corn and millet with the blended spices.

Cover the mixture and let it rest overnight for fermentation.

The next day, scoop off any foam that has formed on top of the mixture.

Use a fine sieve to strain the mixture, ensuring a smooth consistency.

Add sugar syrup to the strained liquid and mix well to incorporate.

Bottle the kunu and chill in the fridge before serving, or serve immediately over ice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary