Prior to my first visit to the Northern part of Nigeria, the only type of Kunu drink i knew was Kunun Zaki. But after staying there for a while, i got exposed to the other types such as kunun aya (made from Tigernuts) and kunu gyada which is made from groundnuts and sometimes sprinkled with rice. On the streets, Tigernuts is known as "Aya" in hausa, "Aki hausa"(meaning Hausa groundnut) in igbo and "Ofio"in yoruba. There are two types usually sold and these are the dry tigernutsand the fresh tigernuts. Kunu Aya is a traditional creamy milk like beverage with a spicy nutty taste.....you'd definitely get hooked once you try it. In spain, tigernut drink is also known as "horchata de chufa". To make kunu aya, you can use either the fresh tigernuts, dry tigernuts or a combination of the two. When using the dry tigernuts, you have to pre-soak it so it'd regain moisture. Tigernuts are rich in minerals including calcium, iron, potassium, magnesium and phosphorus. They're also rich in vitamins E and C.
Step 1: Soak the tiger nuts in clean water Overnight. if you are using the dry tigernuts, you'd need to soak it overnight to get re-hydrated and swells a little.
Step 2: Rinse the soaked tigernuts and place in a blender. Remove the seeds from the dates, wash and place in the blender. Please note that dates are very sweet and when adding them, you don't need to add sugar. If you are using coconut (i didn't use for this as i like the natural taste of tigernut milk), peel and place the flesh in the blender also. Add the skinned ginger, a little water and blend.
Step 3: With a Pap/Cheese cloth, strain the milk into a bowl. The first milk strained would be thick. Place the chaff back into the blender , add some more water, blend & strain again till the whole milk is extracted. The subsequent milk strained would be lighter than the first. It's always better not to make the kunun aya too light.
Step 4: Place the extracted milk drink in a refrigerator to chill up. Serve cold!