Yewande Komolafe, a food writer contributed this recipe to yesterday's New York Times Food section. She previously gave the section 10 Essential Nigerian Recipes. Make this one her eleventh. Kunan gyada is a warm porridge drizzled with tamarind for iftar , the daily breaking of the Ramadan fast.It's a welcome offering to guests visiting for the holiday and a precursor to the evening meal. It is West African from the Hausa tribe from northwestern Nigeria,Cameroon and southern Niger. The dish , though transcends nations and national identities. It's an easy dish with exotic spices like selim which has a nutmeg like flavor. Ms. Komolafe recommends buying this any African market or online. Nutmeg is also used as is the fiery cayenne along with cloves. Tamarind is used and you can buy it as whole pods or pulp to create your own pulp or concentrate.There is also cinnamon plus a cinnamon stick added and ground ginger for more heat . Keep in mind that it can also be made for breakfast and served with fresh fruit, homemade preserves or even dark buckwheat honey. Granulated sugar and lemon juice are also added for sweetness and a pop of tartness.
Making kunan gyada is simple so novice chefs can easily try it. You will have to soak the peanuts and rice needed beforehand. Fine grinding the rice produces a silkier effect while keeping some grains coarse give the porridge a thickness and body. Both have to be soaked for at least one hour and up to four hours at room temperature. After the peanuts are drained and then transferred to a blender The liquid is then strained through a fine mesh sieve. The solids are then returned to the blender with two cups of water and then strained again. Add the liquid to the milk and discard the solid part.The cooked rice is then drained and added to the blender. All the spices are added to the peanut milk as it it cooks over a medium flame. Whisk until the mixture becomes thick and then add the rice . Stir frequently until it has a porridge like consistency.
You should warm the bowls or leave them out at room temperature before pouring in the kunan gyada. Top with a spoonful of tamarind paste and sweeten with granulated sugar or honey. Ms. Komolafe also suggests adding dates too.If you want to make it a drink add a cup of water to the rice and then mix it with kefir or drinkable yogurt.
Kunan gyada is perfect for starting Ramadan's sundown feasting. It is also a nice and different way of breaking the morning fast too. Try it to experience the warm blend of spices and the creamy porridge.
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