Entree: Nigeria – Kanuri Northeast – Kunu Gyada (Thick spiced groundnut porridge-style stew common in northeastern Nigeria)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 2 cups (280 g) raw unsalted peanuts, roasted and skins removed
- 1/2 cup (100 g) millet grains, rinsed
- 6 cups (1440 ml) water, plus extra for soaking
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (6 g) grated fresh ginger
- 3 whole cloves
- 1 tsp (5 g) fine salt, or to taste
- 3 tbsp (45 g) granulated sugar, adjust to taste
- 1/2 tsp (1 g) ground cayenne or 1 small fresh hot pepper, minced, optional
- Fresh cilantro leaves for garnish
- Additional roasted peanuts, lightly crushed, for garnish

Instructions

1. Toast the peanuts in a dry skillet over medium heat, stirring, until fragrant and lightly browned, 6–8 minutes; let cool.
2. Place the toasted peanuts in a food processor or blender with 1 cup (240 ml) of water and blend to a smooth paste, adding more water a little at a time to keep blades moving.
3. In a medium saucepan, heat the oil over medium heat. Add the grated ginger and whole cloves and sauté 30–60 seconds until aromatic.
4. Add the rinsed millet and toast, stirring, for 1–2 minutes to lightly coat with oil and warm the grain.
5. Pour in the remaining 5 cups (1200 ml) of water and the peanut paste; whisk to combine so there are no large lumps. Bring to a gentle boil, then reduce heat to low.
6. Simmer, uncovered, stirring occasionally to prevent sticking, until the millet is tender and the mixture has thickened into a porridge-like stew, about 25–35 minutes. Add water as needed for desired consistency.
7. Stir in the salt, sugar, and cayenne (if using). Taste and adjust seasoning for salt and sweetness.
8. Remove the whole cloves. Ladle hot Kunu Gyada into bowls, garnish with crushed roasted peanuts and fresh cilantro, and serve with flatbread, rice, or tuwon (thick millet fufu).