kunun zaki | spicy millet drink

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• Blend ginger, cloves and pepper until smooth. Pour the blend into the bowl of millet flour, add 2 cups of water and mix to combine (you can use a portion of the water to blend the spices). Cover and let it ferment for about 8 - 9 hours or overnight.
• The next day, use  a chiffon cloth to filter it. Use 4 cups of water to extract the starch. You can tie the chiffon cloth around a bowl or drape it over a sieve, pour in the mixture and begin to separate the starch from the chaff. Once the starch is extracted, set it aside to settle. You can toss the chaff.
• Once the starch has settled, decant the liquid into another bowl or cup (do not toss the spiced liquid instead set it aside).
• You are going to need about 6 cups of hot boiling water but go ahead and heat up about 8 cups of water and bring it to a boil.
• When the water aggressively boils, split the millet slurry into 2 unequal parts (let's say 3/4 and 1/4). The larger portion should be much more than the smaller portion. Stir the larger portion to loosen the starch, then pour in the boiling water (not all the hot water, use about 6 cups. You are going to know when to stop adding ) and stir. The hot water should cook the slurry but if  not just transfer it to a pot and cook it over medium heat while stirring constantly.  It will cook in no time. After it is done, remove from heat and cool it for about 30 - 40 minutes or even longer.
• After 40 minutes, stir in the smaller portion of slurry to combine. Then add the spiced liquid and stir to combine. If you want to ferment it you can cover it and let it set for about 8 hours or overnight. But if not, add sugar to taste and bottle the delicious drink. The drink should be refrigerated to slow or stop further fermentation. Enjoy!

Ingredients

2 cups millet flour

1/2 tbsp cloves

A hand of ginger

4 - 5 pods chilli pepper

3/4 cup sugar

8 cups water