← Nouns Cooking · West & East African

Ingredients

• 250 g Tiger nuts (dried chufa tubers)
• 6 Dates, pitted
• 50 g desiccated coconut (or ½ fresh coconut, chopped)
• 2 cm piece Ginger, peeled (optional)
• 1 l cold water
• ice, to serve

Method

1. Rinse the tiger nuts well, cover with plenty of water and soak in the fridge overnight, until plump. Soak the dates in a little warm water for the last 30 min.
2. Drain the tiger nuts and put them in a blender with the dates and their water, coconut, ginger, if using, and half the cold water. Blend for 2–3 min until very smooth.
3. Pour through a muslin cloth or nut-milk bag set over a bowl, squeezing hard to get all the milk out. Add the remaining water to the pulp, squeeze again and combine.
4. Chill and serve cold over ice. Shake before serving.

Tips

• Despite the name, tiger nuts are small tubers, not nuts, so they are usually fine for nut allergies (but check the packet).
• Drink within 2 days; it ferments quickly at room temperature.

Sources

Written in our own words after cross-checking these recipes:

All Nigerian Recipes 9jafoodie