This is homemade atadwe milk AKA tiger nut pudding with tips for success
I was told a few years back when I was compiling Ghanaian recipes for fun that atadwe milk is difficult to make. (I was doing that before this blog started) Not one but about three to four people said same when I asked them how to make it. Even one lady told me to move to her house for a week in order for her to teach me if I was serious about getting to know how to make it. I am sure they were guarding their recipes since they make it to sell.
Then, last month, my mother’s friend whose mother used to sell atadwe milk came around. I don’t know how, but the conversation shifted to atadwe milk and I happen to be there and now we are here: homemade atadwe milk AKA tiger nut pudding.
All you need is tough muscles to squeeze as much milk you can from the tiger nuts and some few minutes to continuously stir the pudding so it is not filled with lumps.
Let’s apply a little bit of ratio and proportion here;
For any cup of tiger nuts, you will need half a cup of uncooked rice. You can use any rice of choice but my mother’s friend suggested plain and not necessarily ‘perfumed’ rice. I learnt rice flour equally works, but I am yet to try it.
Atadwe milk is Ghana's tiger nut pudding made with extracted tiger nut's milk and blended rice or rice flour. It is a light dessert and it is a great accompaniment with spicy foods.
- 2cups/ 300g tiger nuts
- 1 cup/ 175g uncooked rice
- 1/8 teaspoon salt
- 1/4 cup + 2 tablespoons sugar
- 1 litre + 2 cups water / as needed
- evaporated milk to serve optional
-
Separately soak rice and tiger nuts in water overnight.
-
Wash and rinse both tiger nuts and rice till water is cleared. Pour into a blender or food processor. Pulse to form course flour.
-
Add three cups of water and blend to form a smooth puree. Pour small batches onto a cheese or silk cloth and carefully squeeze the liquid out to extract the milk.
-
Pour the remaining chaff into the blender or food processor. Add two -three cups of water to the chaff and blend again. Pour into small batches onto a cheese or silk cloth and carefully squeeze the liquid out to extract any remaining milk.
-
Pour the extracted milk into a heavy bottom pan. Add 1/8 teaspoon salt and 1/4 cup plus 2 tablespoons sugar. Place on medium-low heat. Using a wooden ladle stir continuously till thickened and no longer tasting raw. (NB- Stir in the same direction from start to finish, see notes)
-
Pour into individual serving glasses. Serve warm or cold with or without evaporated milk. Well cooked tiger nut pudding or atadwe milk stays fresh in the fridge for up to two weeks.
Atadwe milk or tiger nuts pudding can get watery and ruined right after making and serving it. To prevent that, during cooking, stir in the same direction from start to finish. Serve in well cleaned individual serving bowls, preferably glasses for longer storage.
Ps- sorry for the hiatus. I am currently in school. Thanks to my wonderful readers who checked on me. Hopefully, I pray to have a balance with school work and blogging this year to be able to post frequently.
Medase, thank you
