If you have been making your Tigernut milk by only extracting the juice from the Tigernut stop it now, you are missing out of the real deal more than you know.
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When I learnt to make this from a good hausa brother last year when we were exchanging juice recipes I have never looked back.
Ingredients:
4 cups of fresh or dried Tigernut (aya)
1 1/2 cups of dried Dates (dabino)
3 small Coconuts (agbon)
1 thumb sized ginger
2.5 litres of water.
Method:
1. Soak Tigernut for 3 days or at least 48hrs, changing the water everyday.
2. When you are ready to make wash and ensure to get rid of stones.
3. Then half your dates to take out the seeds and get rid of them.
4. Break coconut saving the water and take out the flesh.
5. Wash and cut ginger.
6. If you have a good blender use to mill it or take to the public mill. Preferably the one used to grind corn and millet.
7. Using a cloth sieve to extract the juice from the pulp. Ensure not to add too much water it would over dilute. I approximate that all you need from grinding to extraction of juice is just about 2.5 litres of water.
8. Add the coconut water after extraction.
9. Store in a jar, jug or bottle and refrigerate.
Serve chilled.
PS: Ensure to shake bottle or stir jug before you serve as some of it would have settled to the bottom.
I decided nothing would go to waste so I made candies with the chaff.
I added sugar and water into a pan and turned in some chaff. I allowed it to bubble and simmer and thicken then used cookie cutters to make the shapes.
