Nigerian Tiger Nut Milk/Kunu Aya/Ofio Drink

Course: Drinks

Cuisine: African, Nigerian

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 1 10

Soak Time: 1

Total Time: 1 1 10

Servings: servings

Calories: 540kcal

Author: Jazzmine Woodard

Creamy, tropical plant-based milk made in the northern Nigerian style

Print Recipe

Equipment

1 cutting board
1 knife
1 Blender
1 Fine Cheese Cloth
1 large bowl
1 pitcher or other beverage container

Ingredients

4 cups tiger nuts
12 cups water divided
½ inch fresh ginger or ⅛ teaspoon ground ginger
8 medjool dates
1 cup full fat coconut milk

Instructions

Cover tiger nuts with five cups water (there should be about two inches of water above the nuts) and soak for at least 24-48 hours in refrigerator. The tiger nuts should soak up most of the water and become plumper.
Drain and rinse the tiger nuts well and set aside. Slice the ginger into coins and pit and chop the dates.
Add half the tiger nuts, dates, ginger, remaining water, and coconut milk to the blender and pulse until liquified. (There will still be small bits so it won't be perfectly smooth.)
Lay cheese cloth over a large bowl and pour the blended mixture over top then squeeze to express all the liquid into the bowl. This process is best done in about four batches to avoid spilling and waste.
Add the other half of the tiger nuts, dates, ginger, water, and coconut milk to the blender with the solid remnants from the cheese cloth and repeat the blender and straining steps.
Transfer the milk to a pitcher or other beverage container and chill for at least one hour. Serve cold.

Notes

Variations

Traditionally, kunun aya is made with fresh coconut flesh, however, we are using coconut milk here in order to capture the same flavor and creaminess without the hard texture of coconut meat, which is difficult for a standard American blender to grind down. To make this recipe with coconut meat instead, use about half a fresh coconut.

I recommend using fresh ginger for the best results but you can also use dried ground ginger, if that's more accessible. Use ¼ teaspoon of ginger powder for every inch of fresh ginger.

If you don't have dates available, you can replace with other nutritive sweeteners like honey or maple syrup instead. Try my honey ginger syrup for an extra boost of flavor!

Storage

Kunu aya is best consumed the same day it is made, however, can be stored in the refrigerator for up to three days.

Transfer fresh kunu aya to a freezer-safe, airtight container to freeze. Keeps for up to three months and should be consumed the same day it is thawed.

Nutrition