Kunun Gyada (Groundnut and Rice Gruel)
Kunun gyada is a light porridge made from blended raw groundnut and rice, usually eaten in the northern part of Nigeria. It is similar to akamu, except that blended rice is poured into a boiled groundnut milk when the later is made by pouring pap into boiled water. The type of soft rice variety used in making kunun gyada is that used in making tuwo shinkafa.
Ingredients
- 1 cup raw groundnuts
- ½ cup soft rice
- ⅓ cup cool water
- ¼ teaspoon tamarind
Ingredients for 3 servings (320 g) · the original recipe
Method
- 1
Soak the tamarind for 3 hours and extract the juice. Also, soak the rice and raw groundnut in separate bowls for a few hours.
- 2
Drain the groundnuts. Grind them in a blender with some water and strain the resulting groundnut milk.
Blender - 3
Drain the rice and grind with a little water.
- 4
Boil the groundnut milk in a pot, stirring to prevent sticking and lumps. Slowly stir in the blended rice.
Stovetop - 5
Stir in the tamarind juice and serve.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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