Ramadan (Iftar & Sahoor)

Strawberry infused Kunun Gyada

Kunun Gyada is a warm porridge made from groundnut milk and rice. It is taken at breakfast usually with bean cakes (Kosai). 


The rice used in this recipe is the tuwo variety which is very soft, so I didn’t have to blend it. In its absence you can use basmati rice.

If you are using regular rice, then you will need to soak and blend the rice. Either way you can blend or use your rice directly. 

For this strawberry infused version, I intensified the pink color of the Kunun Gyada by adding a little beet juice. You can also use Zobo (sorrel) juice or pomegranate juice for natural coloring. 

The great thing about this porridge is you can top it off with whatever fruits and nuts you like.



Kunun Gyada 


1/2 cup Rice (tuwo variety)

2 cups Raw groundnut 


1 cup Strawberries (blended)

Lemon juice 

Honey or Sugar 

Sliced strawberries for garnish 

Pomegranate seeds 

Sesame seeds 

Shaved almonds 



Soak 2 cups of raw groundnuts in water overnight or for 8 hours. Wash to remove husk.


Wash and Soak rice in water till soft, blend (optional). 


Blend groundnuts with some water and sieve using a cheese or chiffon cloth to extract milk.


Pour groundnut milk in a pot, add a few cloves, and allow to boil on moderate heat. Stir constantly to avoid sticking to pot.


Once milk starts to boil, add rice and cook uncovered. Continue to stir, adding water if it gets too thick.


Cook porridge until you get desired thickness and rice is done.

Add blended strawberries and stir. I added beet juice to tint the color pink. 


Add a dash of lime juice (optional)


Sweeten with sugar or honey. 


Top with strawberry slices, pomegranate seeds, sesame seeds, and shaved almonds. 

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