How To Make Kunun Aya (Horchata de Chufa) Milk

Kunu Aya is a traditional creamy milk-like beverage with a spicy nutty taste from Northern Nigeria.It is addictive, nutritious,and definitely delightful! In Spain, tiger-nut drink is known as “Horchata De Chufa”. Tiger-nut is known as “Aya” in Hausa language; “Aki Hausa” (which means Hausa groundnut) in Igbo and “Ofio”in Yoruba languages respectively. 

There are two types usually sold in the market and these are the dry tiger-nuts and the fresh tiger-nuts. To make Kunun Aya, you can use either the fresh tiger-nuts or dry tiger- nuts, or a combination of the two. When using the dry tiger-nuts, you have to pre-soak them because they need to regain moisture. 

Guess what? Tiger-nuts are rich in minerals including calcium, iron, potassium, magnesium and phosphorus. They’re also rich in vitamins E and C.


  •  2oo grams tiger-nuts. 
  •  1 tbs grated ginger
  •  10 dates
  •  1 Coconut. You need the milk.
  •  500- 700 ml cool water. 


Step 1: Soak the tiger nuts in clean water overnight. if you are using the dry tiger-nuts you’d need to soak it overnight to get re-hydrated and swells a little. 
Step 2: Rinse the soaked tiger-nuts and place in a blender. Remove the seeds from the dates, wash and place in the blender. peel and place the flesh in the blender also. Add the skinned ginger, a little water and blend.
Step 3: With a Pap/ Cheese cloth, strain the milk into a bowl. The first milk strained would be thick. Place the chaff back into the blender , add some more water, blend & strain again till the whole milk is extracted. The subsequent milk strained would be lighter than the first. It’s always better not to make the Kunun Aya too light.
Step 4: Place the extracted milk drink in a refrigerator to chill up. Serve cold.

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