Nigerian spiced millet drink (Kunu)

1. Rinse the millet and soak it in 1 litre of water overnight (8-12 hours).

2. Drain and blend with the peeled, sliced ginger and the cloves and 500 ml fresh water to a very smooth paste.

3. Bring a third of the paste to the boil with the remaining water in a pan and cook for 2-3 minutes, stirring constantly, until it thickens slightly.

4. Remove from the heat and whisk in the remaining raw paste; leave to stand for 10 minutes.

5. Strain through a fine sieve or muslin, squeezing out the solids, and stir the sugar into the liquid.

6. Cool and serve well chilled with ice cubes; keep in the fridge and drink within 2 days.

Tip: Kunu is a popular, alcohol-free, creamy drink from northern Nigeria and a refresher on hot afternoons; cloves and ginger give it its spicy kick. Because grain drinks easily start to ferment on their own, always keep it in the fridge and drink it within 2 days. You can make it with sorghum or rice instead of millet.