• 3 cups Millet (de-hulled)
• 1 medium sized Sweet potato, peeled- Optional
• 2 Medium sized Ginger, peeled
• 1 tbsp. Cloves (Konofiri)
Step 1: Soak the seeds in water for 48hours to allow the seeds ferment making sure you change the water every 7 hours.
Step 2: Wash thoroughly with clean water and place the millet, Ginger, Cloves (Konofiri) & Sweet potato in a blender (You need one with sharp blades) and blend till you have a smooth paste making sure you add water while blending to enable it blend smoothly.
Step 3: Place the blend in a large bowl and pour cold water over the paste (This is to make it easier to sieve) and mix. Gently pour the slurry into the sieving bag and sieve the mixture. Discard the chaff
Step 4: Leave the sieved out liquid to settle for about 7 hours, by then the clear liquid would be above the sediment (thick paste below). Sieve out the clear liquid leaving the settled mixture which should be thick.
Step 5: Divide the thick paste into two bowls (Let’s say bowl 1 & 2). Pour boiling hot water over the content of bowl 1 and stir (As if you are preparing pap). Add the content of bowl 2 into bowl 1 and stir some more. At this stage you can add as much water as you want depending on how thick or watery you want your kunu. It’s usually thick though.
Step 6: Sweeten with sugar, Refrigerate & Serve Chilled.