Kunun Gyada

What we know so far

Kunun gyada is the groundnut kunu of northern Nigeria: raw groundnuts blended and strained into a milk, cooked with a little ground rice until it thickens to a thin gruel, then soured with tamarind and sweetened at the table. It is drunk warm for breakfast and in Ramadan, given to nursing mothers, and sold in cups from calabashes by the Hausa women who make it. It sits between a drink and a porridge, and it tastes nutty, sweet and faintly sour at once.

The draft was written from 2 published sources and holds 5 ingredients and 8 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting