We present to you a healthier alternative to cow milk.
If you are vegetarian, lactose intolerant and you are unsure of how to tally avoid cow milk.
We present to you a healthier alternative, Groundnut Milk (also known as Peanut Milk).
Raw Peanuts (Groundnuts)
Notes on the ingredients
I only keep this milk for 48 hours maximum in the fridge so I usually make the quantity I can finish within that period. If I do not boil it, I just make the quantity I can finish in one day. I get 600mls of Groundnut Milk with 300g of raw groundnuts.
I always buy peeled raw groundnuts (peanuts) but if you can only buy unpeeled ones, see step 1 in the directions for how to remove the skin.
When blending the soaked peanuts (see step 2 in the directions below), just add enough water to help the blades of your blender move. You will add more water later when rinsing the chaff.
If you will use the flavours, add them when blending the groundnuts. I prefer the unadulterated natural delicious taste of Groundnut Milk.
Raw groundnuts, corn, cassava and many other food items may contain aflatoxins which are said to be produced if the food item is contaminated with a certain kind of mould. To eliminate the risk of these aflatoxins which can affect human health, boil the Groundnut Milk before drinking. It is OK to drink it raw because the amount of aflatoxins in food is said to be negligible.
Rinse and soak the groundnuts in a generous quantity of cool water for 3 hours.
If you are using unpeeled groundnuts:
Pour warm to hot water on the peanuts and leave for a few minutes or till you notice the skin become baggy.
Pour out the hot water and replace with cool water.
Rub the groundnuts between your palms and watch the skin come off.
Once they have all come off, decant the skin in the same manner of decanting beans peels when peeling beans.
Pour cool water into the bowl of peeled groundnuts and leave to soak for 3 hours.
After 3 hours, blend with as little water as possible till smooth.
Sieve with a cheese cloth or any chiffon material that does not allow the chaff to pass through.
Pour the milk into a pot and cook over medium heat till it boils. Stir often so that lumps do not form.
Once it boils, leave to cool down completely, remove the milk skin and serve chilled or at room temperature.
This recipe was culled from the awesome www.allnigerianrecipes.com.