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    » Home » Recipes » Naturally Sweetened Desserts » Tigernut Milk (Kunnu Aya)

    Tigernut Milk (Kunnu Aya)

    Posted: Aug 1, 2014 · Updated: Nov 25, 2020 by Jenny McGruther · This site earns income from ads, affiliate links, and sponsorships.

    Tigernut milk (called Kunnu Aya in Nigeria and Horchata de Chufa in Spain) is naturally sweet, creamy, and offers a luxurious, rich and nutty flavor.  Unlike milks made from almonds or other nuts which are typically very high in inflammatory omega-6 fatty acids, tigernut milk is, instead, rich in monounsaturated fat, as well as minerals and vitamins C and E.  For this reason, as far as non-dairy milks go, I tend to prefer tigernut milk or coconut milk.

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    How to make traditional Nigerian tigernut milk (kunnu aya) or horchata de chufa. #nourishedkitchen

    Tigernut milk or kunnu aya can be made simply by soaking the tubers in water, blending and straining; however, the addition of spices like cardamom and cinnamon as well as sweetener is lovely.  In Nigeria, kunnu aya is not flavored from time to time with sweet spices, but also with alligator pepper.

    Why Tigernuts Are Good for You

    Tigernuts are a rich source of nourishment, and remain a significant source of food for both the poor and the wealthy  throughout northwest Africa.  They're rich in minerals like calcium, iron, magnesium, potassium and phosphorus, as well as vitamins C and E.  They're a good source of oleic acid (a monounsaturated fat also found in olive oil, avocado and pork fat), and which is associated with increased HDL (good) cholesterol levels.

    Tigernuts, also a member of the nutsedge family, are also traditionally used in folk medicine along with ginger and mints to treat upset stomachs, digestive issues, and irritable bowels (read about it here).

    Tigernuts are also a good source of prebiotics (that is food for the good beneficial bacteria in your gut!) like inulin and resistant starch.

    FYI Tigernuts are Not Nuts

    And, remember, tigernuts are not nuts. They are tiny tubers with a nut-like flavor and nut-like texture, so for those people who must avoid nuts, tigernut makes an excellent alternative in baking and cooking.

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    4 servings

    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.
    Prep Time5 mins
    Soaking12 hrs
    Total Time12 hrs 5 mins
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    Ingredients

    • 8 ounces tigernuts
    • 4 cups water
    • 1 ceylon cinnamon stick
    • 3 cardamom pods
    • ¼ cup jaggery optional

    Instructions

    • 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.
    Rate this recipe!If you loved this recipe, give it a rating. Let us know what works, what didn't and whether you made any adjustments that can help other cooks.
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    Reader Interactions

    Comments

    1. Khadyfari says

      March 03, 2020 at 12:54 am

      My tiger nut drink is som hw watery, hw cn i mk it a little bit tick my ingredients are tiger nut, dates, coconut n sweetener.

      Reply
    2. Kate says

      August 24, 2018 at 9:00 pm

      Are tigernuts GAPS friendly??? I am on Stage 2 intro. I desperately need these!

      Reply
    3. Angela Sum says

      December 05, 2017 at 5:03 pm

      I love tigernut milk, but, wonder why it gets slimy and mucilaginous after 1 or 2 days? At one point, I thought the soaking water was too warm, but, I get the same result from cold water processing. I use a vitamix for blending. The first day is perfect, although there is a significant amount of starch that settles. Two days after, the milk separates and even after shaking, there is a thick slimy character.

      Reply
      • Jenny says

        December 07, 2017 at 9:39 am

        I haven't had this experience. It's possibly the fiber solidifying. It's rich in the same type of starch as arrowroot, which also takes on a viscous, slimy texture. As long as it smells and tastes okay, I think it's alright.

      • Nkii says

        June 25, 2020 at 4:28 pm

        This happens when it ferments. It takes on a slightly yogurt like sourness. I personally love it in that state. Although, I do try to consume it rather quickly after that. If you're into fermented foods this is quite the treat. Just stir it well and enjoy!!!

    4. Martha says

      February 27, 2017 at 10:15 am

      Do you discard the butternut puree after? I can compost, but was hoping you've used it as a flour for baking, perhaps?!

      Reply
      • Martha says

        February 27, 2017 at 10:21 am

        Thank you, Auto-correct...but I meant tigernut, not butternut.

      • Jenny says

        March 01, 2017 at 7:43 am

        Yes, I discard it. You could keep it or compost it or try to dry it into a flour and let us know how it goes.

    5. lolly says

      November 20, 2016 at 4:22 am

      I have really good childhood memories of kunnu aya and as a child we use to chew on the nut to get the milky juice and spit out the fibre.

      Reply
    6. Emmanuel says

      May 29, 2016 at 5:02 am

      HAve you ever preserve the tiger nut milk for more than three days?

      Reply
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