Small, wrinkled amber colored tubers that grow just beneath the soil’s surface, tiger nuts number among the first foods cultivate by early humans, and they remain a traditional food and source of nourishment in West Africa and Spain, today. Tigernuts are often used in various ways in traditional Nigerian cuisine, but the beverage kunnu aya, or tigernut milk is particularly well-loved. It is also blessedly easy to make, requiring nothing more than tigernuts and water, though the addition of spices and a natural sweetener like jaggery or honey elevates the humble tigernut milk into something positively ethereal.
Tigernut milk (called Kunnu Aya in Nigeria and Horchata de Chufa in Spain) is naturally sweet, creamy and offers a luxurious, rich and nutty flavor. Tigernuts are a rich source of nourishment, and remain a significant source of food for both the poor and the wealthy throughout northwest Africa. They’re rich in minerals like calcium, iron, magnesium, potassium and phosphorus, as well as vitamins C and E.
Tigernut milk or kunnu aya can be made simply by soaking the tubers in water, blending and straining; however, the addition of spices like cardamom and cinnamon as well as sweetener is lovely. In Nigeria, kunnu aya is not flavored from time to time with sweet spices, but also with alligator pepper.
Here is how to make tiger nut milk by Kandy Musa…
Video source: Kandy Musa
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