I was gisting with my mum and she made a remark about Tigernuts’ starch content (one Tigernut is said to have 5 times more starch than a small potato). Then I wondered what would happen to that starch when boiled. So i opened a bottle of Tigernut Milk poured it in a pot on medium heat and kept stirring it and I was amazed to see it start to thicken and set.
My mum finished the whole lot I made.
- 1 Cup Tigernuts (local name Ofio or Aya, Aki awusa)
- ½ cups Dates (local Hausa name is Dabino)
- ¼ of a small coconut
- 1 tsp of grated ginger.
- * ¼ tsp clove
- * ¼ tsp cinnamon
* asterixed items are optional
- Soak Tigernuts for 24 – 48 hrs , pit dates, chop coconut to small bits.
- Blend tigernut, dates, coconut, ginger with about a 1 to 1½ cup of water to a smooth paste.
- Sieve with a muslin cloth, collect the milk in a pot.
- Boil on medium heat and stir continuously till it thickens like pap.
Another method could be mixing some Ogi paste with Tigernut milk and cooking over the fire till it is well cooked.
Tigernut milk is a plant based milk which can serve as a diary milk alternative for lactose intolerant people and vegetarians. So it means, you can make your regular Ogi, custard, cereal, tea, coffee and use Tigernut milk in them
Some images from 2015 when this post was first shared.
These images serve to remind me of how my blogging journey has been.
And I must certainly add a plug in, because Fontaine De Vie makes the best Tigernut milk ever!