Kunun Gyada (Spiced Peanut Rice Porridge)
Short-grain rice imparts a subtle sweetness to this creamy, peanutty blend. Aromatic cinnamon, nutmeg, ginger and cloves — or any other warming spices — meld into the comforting porridge, which is often served at the beginning or end of the day as a means of filling the gap between meals in northern Nigeria. Serve hot or room temperature, with a dab of tamarind purée for a bit of acid and some granulated sugar, honey or dates for sweetness. Or, mix the porridge with kefir for a drinkable version (see Tips).
- Serves: 6 persons
- 2cups shelled and skinned raw peanuts
- ½cup short-grain white rice, such as sushi rice
- 4selim seed pods (see Tips)
- 1teaspoon ground ginger
- ¾teaspoon kosher salt
- ½teaspoon ground cinnamon, or 1 (3-inch) cinnamon stick
- ¼teaspoon grated nutmeg
- ¼teaspoon ground cayenne or 1 whole dried cayenne pepper
- ⅛teaspoon ground cloves or 1/4 teaspoon whole cloves
- Tamarind paste (see Tips) and granulated sugar, honey or chopped dates, for serving
Step 1Place the raw peanuts and rice in separate bowls, and add enough water to cover each by 2 inches. Soak at room temperature for at least 1 hour and up to 4 hours.
Step 2Drain the peanuts and transfer to a blender. Pour in 2 cups room-temperature water and purée on high speed until smooth. Strain the liquid through a fine-mesh strainer or a sieve lined with muslin or two layers of cheesecloth, into a medium pot. Return the solids to the blender and combine with another 2 cups room-temperature water. Blend on high until puréed. Repeat the straining process, pressing on the solids to extract as much liquid as possible. The remaining solids should be dry and crumbly. Discard the solids. You should have 4 cups of peanut milk in the pot.
Step 3Drain the rice and transfer to the blender (no need to wash). Pour in 2 cups room-temperature water and purée on high to grind the rice until smooth.
Step 4To the pot of peanut milk, add the selim seed pods, ginger, salt, cinnamon, nutmeg, cayenne and cloves. Heat the milk and spices over medium, whisking frequently, until steam begins to rise from the surface, about 6 minutes. If using ground spices, continue to the next step. If using whole spices, including selim pods, turn off the heat, cover and allow the spices to steep for up to 10 minutes. Remove the spices with a slotted spoon after steeping.
Step 5Turn the heat to medium-low and whisk in the ground rice purée. Cook, stirring frequently until the mixture is thick enough for your whisk to leave a faint line as you drag it across the surface and any bubbles slowly rise to the surface, 8 minutes. Cover and simmer without stirring for about 4 minutes to fully cook the ground rice. Any coarse ground rice should be cooked through and soft, not starchy.
Step 6Serve the porridge in bowls that are warm or at room temperature. Top with a spoonful of tamarind paste for a slightly tangy finish and sweeten with granulated sugar, honey or chopped dates.