Traditional Nigerian Kunnu Recipes: 8 Authentic Versions from Across the Country
Kunnu (or kunu) is one of Nigeria’s oldest and most beloved traditional drinks – a creamy, slightly fermented or fresh grain/tuber-based beverage enjoyed from Sokoto to Enugu. Every region and ethnic group has its signature version. Here are the **8 most authentic and popular traditional Nigerian kunnu recipes**, exactly as grandmas and market women still make them today.
1. Kunnu Aya (Tiger Nut Kunnu) – Classic Hausa/Fulani
The most famous and widely sold across Northern Nigeria and beyond.
- Base: Dried tiger nuts (soaked overnight)
- Add-ins: Dates or sugar, ginger, sometimes coconut
- Flavor: Nutty, naturally sweet, slightly earthy
- Best served: Ice-cold during Ramadan iftar
2. Kunnu Gyada (Peanut/Groundnut Kunnu)
Rich, creamy, and filling – a Northern favorite for breakfast.
- Base: Raw groundnuts (peanuts), lightly roasted and skinned
- Add-ins: Rice or millet (small amount for thickness), ginger, cloves
- Texture: Like thin peanut butter milk
- Best for: Energy boost and growing kids
3. Kunnu Zaki (Millet or Guinea Corn Kunnu) – The Original “Sweet Kunnu”
The oldest recorded kunnu, made from fermented millet or sorghum.
- Base: Millet, guinea corn, or maize (soaked 2–3 days with light fermentation)
- Spices: Ginger, cloves, black pepper, sometimes cinnamon
- Flavor: Slightly sour-sweet, tangy, probiotic-rich
- Best for: Gut health and hot afternoons
4. Kunnu Tsakin Dawa (Guinea Corn Only Version)
Pure guinea corn (sorghum) kunnu – deep red-brown color.
- Base: Red or white guinea corn (fermented 48–72 hours)
- Add-ins: Ginger, cloves, sweetened with sugar or dates
- Popular in: Kano, Zaria, and Katsina
5. Fura da Nono + Kunnu (Fulani Special)
Not pure kunnu, but traditionally paired – fermented millet balls (fura) mashed into fresh kunnu aya or kunnu zaki and mixed with nono (Fulani yogurt).
- Result: Thick, tangy, probiotic powerhouse
- Best for: Strength and stamina (Fulani herders swear by it)
6. Kunnu Aya + Coconut (Southern/Coastal Twist)
Hugely popular in Lagos, Port Harcourt, and Warri.
- Base: Tiger nuts + fresh coconut meat or coconut milk
- Add-ins: Dates, ginger, sometimes a little evaporated milk (non-traditional)
- Texture: Ultra-creamy and tropical
7. Kunnu Pap (Ogi/Akamu Kunnu)
Southern (Yoruba/Igbo) version using fermented corn pap.
- Base: Wet ogi (akamu) diluted with water
- Add-ins: Sugar, milk, ginger powder
- Served: Warm or cold – a common weaning drink for babies
8. Kunnu Ridi (Sesame Seed Kunnu) – Rare Northern Gem
Made from benne seed (sesame) – nutty and slightly bitter.
- Base: Toasted sesame seeds blended smooth
- Add-ins: Ginger, cloves, sugar
- Rich in: Calcium and healthy fats
Traditional Kunnu Comparison Table
| Kunnu Type | Main Ingredient | Region | Fermented? | Sweetness |
|---|---|---|---|---|
| Kunnu Aya | Tiger nuts | Hausa/Fulani | No | ★★★★ |
| Kunnu Gyada | Groundnuts | North | No | ★★★ |
| Kunnu Zaki | Millet/Sorghum | North | Yes (light) | ★★★ |
| Kunnu Tsakin Dawa | Guinea corn | Kano/Zaria | Yes | ★★★ |
| Fura da Nono | Millet + yogurt | Fulani | Yes | ★★ |
| Kunnu Aya + Coconut | Tiger nut + coconut | Lagos/South | No | ★★★★★ |
| Kunnu Pap | Fermented corn | Yoruba/Igbo | Yes | ★★★★ |
| Kunnu Ridi | Sesame seeds | North (rare) | No | ★★ |
Which kunnu is your childhood favorite? Drop it in the comments – Team Kunnu Aya or Team Kunnu Zaki?