Kunun Tsamiya (Nigerian Powdered Millet and Tsamiya Drink)
Kunun tsamiya is a drink common in northern Nigeria.
- Prep
- 15 min
- Cook
- 46 min
- Total
- 1 hr 1 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Equipment
Bowl
Equipment
Wooden spoon
Equipment
Pot
Procedure
Grind together ginger, cloves, millet, and pepper until smooth, and transfer to a bowl. Mix in enough water to get a paste.
Procedure
Combine the tamarind and water in a pot. Set on fire, and allow to boil for few minutes.
Procedure
Slowly add the boiled water into the bowl of millet paste, stirring continuously so that it is lump-free and smooth.
Procedure
Add sugar to taste and serve.
Notes, tips, and variations
Kunun tsamiya can be served thick or thin by adjusting the amount of water.
Notes, tips, and variations
The paste is made by combining millet and water in a ratio of 2:1.
Photo: jasonlam · CC BY-SA 2.0 · https://creativecommons.org/licenses/by-sa/2.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 9 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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