How to make it
7 steps. Take it one step at a time.
Clean the millet
Clean the millet by removing stones and debris. Wash thoroughly with cold water and soak in a large bowl for 12 to 24 hours.
1 dayDrain the soaking water
Drain the soaking water. Blend the millet with the sweet potato, ginger, and cloves, using a little fresh water to aid the process, until a very smooth paste is formed.
Divide the blended paste
Divide the blended paste into two unequal parts: about 3/4 in one large bowl and 1/4 in another.
Bring the remaining water
Bring the remaining water to a rolling boil at 100°C (212°F). Slowly pour the boiling water over the larger portion (3/4) of the paste, stirring constantly until it thickens like a thin pap or porridge.
Allow the thickened mixture
Allow the thickened mixture to cool down slightly. Add the remaining 1/4 of raw paste to the mixture and stir well. The enzymes in the raw paste will help thin the mixture again.
Cover and let the mixture stand
Cover and let the mixture stand for 5 to 7 hours or overnight to ferment slightly.
7 hrStrain the mixture through a fine sieve or muslin cloth
Strain the mixture through a fine sieve or muslin cloth to remove the chaff. Add sugar or honey to taste if desired. Serve chilled.
A little kitchen wisdom
Traditional Kunu Zaki uses a natural fermentation process. For a smoother texture, ensure you use a very fine muslin cloth or nut milk bag for straining. The sweet potato acts as a natural sweetener and thickener.
