Kunun Gyeda is a thin porridge that is king in the Northern and middle belt regions of Nigeria, just as Ogi or Pap is in the Southern region.
The name derives its origin in the Hausa language with ‘Kunu’ meaning a Drink, while ‘gyeda’ means Groundnut.
When loosely translated into English it means ‘Groundnut Drink.’ It is safe to assume then that groundnut is the only ingredient that goes into the process of making the ‘Groundnut Drink’, but a whole lot of other ingredients come into play to bring about the final product.
Groundnut is largely cultivated in the northern part of Nigeria as a result of the soil and suitable weather conditions. It comes in different species as some are coated reddish brown while others are coated with white striations. As a result, groundnut is used for soups and a whole lot of delicacies.
Kunun Gyeda is a healthy gruel having nutritional value fully fortified with Vitamins and minerals such as vitamin E, Magnesium, Folate, Copper, and Arginine.
It contains Carbohydrates, proteins, fats, and oil.
Research has shown that Kunun gyeda also has a lot of health benefits. It states that; ‘the nutritional value of kunu gyeda being high in folate boosts fertility in women. According to research, women who take 400 mg of folic acid daily before and during early pregnancy show a decline in the rate of babies having neural tube defects by almost 70%. It also reduces the risk of weight gain.’
Kunun Gyeda was initially reserved only for very special occasions but as modernization came, it became a regular household porridge that could be taken as a main meal and can be used in weaning. Kunun Gyeda is often taken with Akara also known as Bean cakes, or moi-moi and its consumption is often high during Ramadan.
It is fascinating to know that due to its uniqueness, a lot of preparations come into play before the actual execution. It is important to have all the ingredients needed to prepare it readily available before beginning as a slide flop could lead to a total mess.
The ingredients required in the preparation are:
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- Roasted Groundnut. (It should be understood that it isn’t the groundnut used in taking care that is being referred to here. Once you buy the red-coated groundnuts, pick out the specks of dirt and set them aside. Use an old pot put in a little sand heat it and pour in the ground nuts. Use a spatula to keep turning the ground nuts so they get roasted after which you bring it down and set it aside to cool. The essence of using roasted groundnuts is because of the distinct scent and taste it adds to the finished product -Kunun Gyeda).
- Soft Rice -This is different from foreign rice, it is used in making swallow also known as Tuwon Shinkafa.
- Lime/Tamarind/Lemon
- Sugar/Honey to taste.
The procedure for making this should be followed sequentially to have a desired result. The steps in making it are stated below:
- Step 1
- Soak the rice in cold water and allow it.
- Step 2
- Fetch the desired quantity of roasted groundnut you’d want to use and blend it to powder form.
- Step 3
- Add cold water to the blended groundnut and use a sieve or mesh to filter the chaff from the groundnut water/milk.
- Pour the sieved groundnut water into the pot you’d use in cooking it.
- Step 4
- Fetch a little portion from the soaked rice and blend it then add to the ground water in the water. This helps serve as a thickener.
- Step 5
- Place the pot on fire and bring it to a boil, remember to keep stirring so it doesn’t foam and pour.
- Step 6
- Add the remaining rice once it starts boiling, keep stirring till the rice is properly cooked then bring it down from the fire.
- Step 7
- Add your Lemon, Lime, or Tamarind. Note:This can be added while it is still on fire. This gives it the perfect balance of sweet and slightly sour taste.
- Step 8
- Add Sugar/Honey to taste.
Your Kunun Gyeda is now ready for consumption. Remember, it can be served alongside bread, Akara, Moi-Moi, or whatever you decide to try it out with.
Enjoy your meal. 
Written By: Vivian Atong Daniel