Kunnu Aya (Nigerian-style Tigernut Milk)
A traditional food of both Spain and Nigeria, tigernuts are rich in minerals including calcium, iron, magnesium, potassium and phosphorus. They're also rich in vitamins E and C. Tigernut milk (or Kunnu Aya) is a traditional Nigerian method of preparing tigernuts, which highlights their natural soft, sweet creamy notes and a flavor reminiscent of roasted chestnuts.
- 8 ounces raw, organic tigernuts
- 1 quart filtered water
- 1 ceylon cinnamon stick
- 3 cardamom pods
- 1/2 cup organic piloncillo or jaggery, optional
- Pour the tigernuts and cinnamon stick into a medium-sized mixing bowl, and cover them with warm water. Allow them to soak in the water at least 12 and up to 24 hours, or until softened.
- Transfer the tigernuts, soaking water, cinnamon stick, cardamom pods and jaggery to a high-powered blender, and until they form a smooth paste, adding water as necessary to allow even blending.
- Allow the paste to sit in the fridge for an hour to rest, and then spoon it into a nut milk bag, press it through, and serve over ice.
Recipe created by Nourished Kitchen
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