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Tiger Nut Flour
Tiger Nut Flour is a modern African Fusion recipe for a classic method (based on a Ghanaian original) of drying tiger nuts for grinding into flour. The full recipe is presented here and I hope you enjoy this classic African Fusion version of: Tiger Nut Flour.
prep time
20 minutes
cook time
45 minutes
Total Time:
65 minutes
Additional Time:
(+2 days drying)
Makes:
300g
Rating: 
Tags : Vegetarian RecipesVegetable RecipesFusion RecipesAfrican-fusion Recipes
Whereas in Spain whole tiger nuts are most commonly used, in North and West Africa tiger nuts are dried in the sun and then pounded or ground to form a flour before being used as a flavouring, thickener, basis for porridge (pap) and as the source of a drink.
The origin of this recipe is Ghanaian, but I have adapted it so that you can prepare tiger nut flour from whole tiger nuts in cooler more northerly climes. Tiger nuts (also known as chufa) can be bought in African stores and on-line.
Method:
Wash the tiger nuts thoroughly and scrub them to remove any chaff. Drain in a colander then lay out on newspaper in the sun to dry.
When they are completely dry on the outside arrange in single layers on baking trays and transfer to an oven pre-heated to 45°C. Dry them out in the oven for about 6 hours, turning occasionally as they dry.
After this time, test the tiger nuts. If they are dry you can grind them. If not dry, leave over night and dry for a further 4 hours on the following day.
When the tiger nuts are dry mill to a powder. Either grind in small batches in a coffee grinder or use a strong blender. Pass the ground tiger nuts through a fine-meshed sieve to separate out the flour. Arrange the powder in a thin layer on baking trays and set in a warm, dry, place to air for 48 hours (an airing cupboard is ideal).
Store in air-tight jars. It will keep for several months.
