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What to Cook This Week A drizzle of tamarind purée lends a touch of acid to the creamy spiced porridge.Credit.Beatriz Da Costa for The New York Times. Food Stylist: Rebecca Jurkevich. April 11, 2021 Good morning. Yewande Komolafe has a fine new recipe for kunun gyada (above) this week, a warmly spiced West African porridge of rice and peanuts that, she pointed out in her article about the dish, is an excellent addition to iftar, the daily breaking of the Ramadan fast that begins next week and runs for a month. For those not fasting during the day, kunun gyada makes for an excellent morning meal. You might top the porridge with fresh fruit or preserves or honey, sprinkle some granulated sugar over it, or mix into it a dollop of sour tamarind or a tablespoon of lemon juice. You could blend it with kefir or a loose yogurt to make a drink. And it stores well in the refrigerator up to a week so I’m thinking you could make a batch and use it in coming evenings for ....