Kunun zaki

This recipe is a variation of a Greenstone recipe as originally submitted by: J O Olajide, Department of Food Science and Engineering, Ladoke Akintola University of Technology, Ogbomoso, Nigeria.

Kunun zaki, a non-alcoholic beverage produced from millet and spices (ginger, cloves, red and black pepper) the method of preparation of the drink is described below.


  • 4 cups de-hulled millet
  • 1 teaspoon each (ginger, cloves, grain of paradise and black peppercorn)
  • Sugar (to taste)
  • Other:
  • Large bowl, Sieve


  • Place the millet in a large bowl and cover with water. leave for 24hours. Discard the water and wash the millet thoroughly.
  • Place the millet and spices in a blender, puree until very smooth
  • Add some water to the pureed mixture (just enough to make sieving easier). Sieve the mixture and discard the resulting shaft.
  • Allow the slurry to settle for three to five hours and decant the supernatant (clear liquid above the sediment). The resulting settled mixture should be thick
  • Divide the mixture into two parts (Part A should be two thirds of the mixture, and Part B, one third).
  • Mix Part A with a small quantity of water and add boiling water to a ratio of 4 cups of water to 1 part of slurry for partial gelatinization of the slurry.
  • Mix Part B with cold water in a ratio of 3 cups of water to 1 part of slurry.
  • Thoroughly combine the two slurries (Part A and Part B) and add sugar to taste. The product obtained is the kunun zaki

The lovely Ozoz of Kitchen Butterfly shared the recipes forΒ  Kunnu Gyada ( Rice kunnu) and Kunnu aya (Tiger nut kunnu) .

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