Kunun Aya — tigernut milk — is a beloved traditional drink from the North of Nigeria, where it has been enjoyed for centuries as a nourishing, energising beverage. Made from the small, wrinkled tubers known as tigernuts (aya in Hausa), this creamy, ivory-coloured milk is completely plant-based and naturally dairy-free. It is a staple at markets and roadside stalls across Northern Nigeria and has long been celebrated as a drink for every occasion — from casual refreshment on a hot afternoon to a wholesome morning drink for the whole family.
What makes Kunun Aya so special is its naturally sweet, lightly nutty flavour that needs almost no added sweetener. The tigernuts lend a creamy richness that rivals dairy milk, while a touch of fresh ginger adds warmth and depth. High in fibre, rich in healthy fats, and packed with magnesium and vitamins, it has found devoted fans well beyond Nigeria’s borders. Whether served chilled over ice on a summer afternoon or enjoyed as a warming, spiced drink on a cold British evening, a glass of homemade tigernut milk is something truly special.
Everything you need to make authentic Kunun Aya at home is right here at Awuf Afro Store — premium Delex Tigernuts, fresh Awuf Ginger Root, and Date Powder for a touch of natural sweetness — all delivered to your door across the UK.
Ingredients
Serves makes 1L
| Quantity | Ingredient |
|---|---|
| 250g | Dried tigernuts (soaked overnight) |
| 1 thumb-sized piece (about 25g) | Fresh ginger (peeled and roughly chopped) |
| 2 tablespoons | Date powder (optional — for natural sweetness) |
| 1 litre for blending, plus extra for soaking | Cold water |
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Method
- Soak the tigernuts. Rinse the Delex Tigernuts thoroughly under cold water to remove any grit. Place them in a large bowl, cover generously with cold water, and leave to soak for at least 8 hours or overnight. They will plump up, soften, and turn slightly lighter in colour as they rehydrate.
- Drain and rinse. After soaking, drain the tigernuts and rinse them again under cold running water. Discard the soaking water — it draws out any bitterness and is not used in the milk.
- Blend. Add the soaked tigernuts to a blender along with the peeled, roughly chopped Awuf Fresh Ginger Root. Pour in 500ml of cold water. Blend on the highest speed for 2–3 minutes until the mixture is as smooth as your blender will allow — it should be creamy, pale ivory, and fragrant.
- Sweeten (optional). Add 2 tablespoons of Date Powder to the blender and blend for a further 30 seconds. Taste — tigernuts are naturally sweet, so you may want less. Adjust to your preference.
- Strain the milk. Pour the blended mixture through a fine-mesh sieve, a nut milk bag, or a double layer of clean muslin cloth set over a large jug or bowl. Squeeze and press firmly to extract every drop of milk from the pulp. This takes about 3–5 minutes — do not rush it.
- Dilute and stir. Add the remaining 500ml of cold water to the strained milk and stir well. Taste again and adjust sweetness if needed. Your Kunun Aya is ready.
- Chill and serve. Serve immediately over ice or refrigerate in a sealed bottle or jug for up to 3 days. Natural separation will occur — shake or stir well before each pour.
Tips & Variations
- Blend in two rounds for extra creaminess. For the smoothest result, blend the tigernuts with half the water first, strain, then return the strained pulp to the blender with the remaining water and blend again before straining a second time — you will extract significantly more milk and flavour.
- Do not waste the pulp. The leftover tigernut chaff is fibre-rich and can be stirred into porridge, folded into pancake batter, or mixed into muffin or bread dough. Nothing goes to waste.
- Adjust the ginger to your taste. A small thumb gives gentle warmth. For a bolder, more traditional Northern Nigerian flavour — especially welcome on cold UK evenings — double the ginger. It also makes the milk keep a little longer in the fridge.
