Name: Kunun Gyada (Spiced Peanut Rice Porridge) Recipe
Prep time: 1 h 15 min
Cook time: 20 min
Total time: 1 h 35 min
Cuisine: Nigerian
Ingredients: 2 cups shelled and skinned raw peanuts; 4 cups water (divided for blending); 1/2 cup short-grain white rice, such as sushi rice; 2 cups water for blending rice; 4 selim seed pods; 1 teaspoon ground ginger; 3/4 teaspoon kosher salt; 1/2 teaspoon ground cinnamon or 1 (3-inch) cinnamon stick; 1/4 teaspoon grated nutmeg; 1/4 teaspoon ground cayenne or 1 whole dried cayenne pepper; 1/8 teaspoon ground cloves or 1/4 teaspoon whole cloves; Tamarind paste; Granulated sugar, honey or chopped dates

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Introduction

Kunun Gyada is a comforting spiced peanut rice porridge with rich, nutty flavors complemented by warm spices. This traditional West African dish offers a creamy texture and a subtle kick, making it perfect for breakfast or a cozy snack.

Three white bowls each hold a creamy white soup or yogurt base with dark brown swirl patterns on top, appearing like chocolate or balsamic glaze, with intricate swirling designs. The bowls are arranged on a white marbled surface, with one bowl positioned slightly higher and to the left, one in the center, and one to the right. Above the bowls, there are four silver spoons lying next to each other, catching soft light. The textures show a smooth creamy layer with delicate glossy swirls on the surface, giving a rich and inviting look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups shelled and skinned raw peanuts
1/2 cup short-grain white rice, such as sushi rice
4 selim seed pods
1 teaspoon ground ginger
3/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon, or 1 (3-inch) cinnamon stick
1/4 teaspoon grated nutmeg
1/4 teaspoon ground cayenne or 1 whole dried cayenne pepper
1/8 teaspoon ground cloves or 1/4 teaspoon whole cloves
Tamarind paste (for serving)
Granulated sugar, honey or chopped dates (for serving)

Instructions

Step 1: Place the raw peanuts and rice in separate bowls and cover each by 2 inches with water. Soak at room temperature for at least 1 hour and up to 4 hours.
Step 2: Drain the peanuts and transfer them to a blender. Add 2 cups of room-temperature water and purée on high until smooth. Strain the mixture through a fine-mesh sieve or muslin-lined sieve into a medium pot. Return the solids to the blender, add another 2 cups of water, blend again, and strain once more, pressing to extract all liquid. Discard the solids and keep the 4 cups of peanut milk in the pot.
Step 3: Drain the rice and blend it with 2 cups of room-temperature water until smooth. No need to rinse the rice before blending.
Step 4: Add the selim seed pods, ginger, salt, cinnamon, nutmeg, cayenne, and cloves to the pot with the peanut milk. Heat over medium, whisking frequently, until steam rises, about 6 minutes. If using whole spices, turn off heat, cover, and steep for up to 10 minutes, then remove the spices.
Step 5: Reduce heat to medium-low and whisk in the ground rice purée. Cook, stirring often, until thickened and bubbles slowly rise, about 8 minutes. Cover and simmer without stirring for 4 minutes to cook the rice through and soften any coarse bits.
Step 6: Serve warm or at room temperature. Top with tamarind paste and sweeten with sugar, honey, or chopped dates to taste.

Tips & Variations

If selim seed pods are unavailable, substitute with a mix of black cardamom and star anise for a similar warm spice flavor.
Adjust the cayenne to your preferred spice level or omit for a milder porridge.
For a vegan sweetener alternative, use maple syrup instead of honey.
Straining the peanut milk twice ensures a smooth, creamy texture without gritty bits.
Serve with fresh fruit or chopped nuts for added texture.

Storage

Store leftover Kunun Gyada in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently and adding a little water if needed to reach desired consistency. Avoid boiling to maintain smoothness.

How to Serve

A white pan with a metal handle sits on a white marbled surface. Inside the pan, the bottom layer is a smooth light beige liquid. On top of this, there are a few whole dark brown spices scattered on the left, with one small dark red dried chili near the center-right. There is also a sprinkling of fine, light brown powder spread unevenly across the surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What are selim seed pods and can I substitute them?

Selim seed pods are aromatic seeds used in West African cooking, known for their smoky, peppery flavor. If you can’t find them, substitute with black cardamom and star anise to mimic a similar warm spice profile.

Can I use other types of rice for this porridge?

Short-grain rice is preferred for its creamy texture, but you can use medium-grain rice as a substitute. Avoid long-grain rice as it yields a less creamy consistency.