Cookbook:Kunun kanwa

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Kunun Kanwa is a traditional Hausa beverage made from grains and alkaline water (kanwa – potash or local salt). It is mostly consumed in Northern Nigeria, especially during cold weather or as a soothing drink for nursing mothers. It is smooth, warm, and slightly salty in taste.

• 1 cup of guinea corn (or millet, sorghum, or maize) – ground into flour

• 1/2 teaspoon of edible potash (kanwa) or a small piece dissolved in water

• 1 small piece of ginger, peeled and grated

• 4-5 cups of water (adjust for desired consistency)

• 1–2 tablespoons of sugar or honey (optional, to taste)

• Cooking pot
• Wooden spoon or stirring stick
• Knife and Cutting board
• Bowl

1. Mix the Grain flour with a little water to form a light, smooth paste. Ensure there are no lumps.
2. In a separate pot, dissolve the kanwa (potash) in water and bring to a light boil.
3. Gradually pour the boiling kanwa water into the grain paste while stirring continuously.
4. Keep stirring until the mixture thickens slightly into a pap-like consistency.
5. Allow it to simmer for 2–3 minutes. Add more water if it's too thick.
6. Remove from heat. Add sugar or honey if desired.
7. Serve hot.

• Kunun Kanwa is often consumed for its soothing effects and is believed to aid digestion and support postpartum recovery.
• Be cautious with potash, use small amounts to avoid bitterness or health issues.
• You may blend in ginger for added flavor and warmth.
• Some variations use millet flour or maize instead of guinea corn.
• For a more nutritious version, serve with small groundnut paste or add milk.