Tamarind pap

Tamarind pap, also called kunun tsamiya, is a kind of kunu made with millet and tamarind by the Fulani and Hausa people in Nigeria.^[1] Tamarind is used as an acidifier,^[2] and it is sometimes spiced with black pepper, cloves, and ginger^[3] for health benefits^[4] and extra flavour. It is popular as breakfast.^[2]

Tamarind pap is paired with moi-moi (steamed bean pudding), akara (bean fritters) or fried plantain, and often a popular meal the Ramadan fasting period.^{[citation needed]}

Locally prepared by soaking the tamarind pulp in hot to remove fibers and seeds, and the liquid is added to grounded millet power.  The mixture forms a thick paste and hot water is added to the paste to make pap.^{[citation needed]}

See also

• Ogi– Fermented grain drink
• Mageu – African fermented beverage
• Fermentation in food processing
• List of African dishes