Kunun

Kunun is a traditional fermented beverage originating from various cultures in Africa, particularly prevalent in countries like Nigeria, Ghana, and Cameroon. Its production typically involves the fermentation of grains, most commonly millet or sorghum, though other grains can also be used. The process begins with germinating the grain, which converts starches into fermentable sugars. This malted grain is then ground, mixed with water, and allowed to ferment over a period of several days. Yeast and bacteria naturally present in the environment, or sometimes introduced intentionally, drive the fermentation process.

The resulting drink can vary significantly in taste, aroma, and alcohol content depending on the specific ingredients, fermentation time, and preparation methods used. Kunun often has a cloudy appearance and can range from mildly sweet to quite tart. It is traditionally consumed as a nutritious and refreshing beverage, often served chilled. It is a significant part of social gatherings and daily life in many communities, providing hydration and a source of energy. While traditionally non-alcoholic or very low in alcohol, some modern variations might involve more extended fermentation leading to a higher alcohol content.