Bouye

Ingredients

Baobab

• 200 gbaobab fruit pulp, in pieces or powder
• 800 mlwater

To finish

• 400 mlmilk, or evaporated milk
• 150 gsugar, or to taste
• 1 tspvanilla
• a pinch of salt

Sometimes

• a little orange blossom water
• grated nutmeg

To serve

• very cold, over ice, or half frozen in a bag

Directions

1. Break the pulp away from the pod and put it in warm water. Leave it to soak for at least two hours, and longer is better. The dry pulp needs real time to soften and dissolve, and a brief soak leaves most of the flavour behind.
2. Work it with your hands as it soaks, rubbing the pulp off the seeds. Never blend the mixture with the seeds in, which would damage a blender and give a gritty result.
3. Strain it twice if you want a smooth drink, since any fibre is noticeable. You should be left with a thick, pale, sour liquid. Whisk in the milk very gradually. Now a point worth knowing about mixing them.
4. Add the milk gradually to the diluted baobab rather than the other way round, and keep everything cold. If it curdles slightly, whisking it hard usually brings it back.
5. Add sugar generously and taste as you go. It needs more sugar than most drinks because the baobab is so sour. Use a real vanilla extract if you can, and use enough to notice. Now the consistency, which should be thick.
6. Adjust with more water if it is too thick to drink. Refrigerate it for at least two hours, and it is drunk very cold.
7. Pour it over ice, or serve it straight from the fridge. Stir it before pouring, since it separates on standing. It keeps two days refrigerated and it thickens further.

Technique

• Baobab pulp is dry and powdery inside the pod, not juicy.
• It must soak for hours to release its flavour.
• It is acidic enough to curdle fresh milk if added carelessly.

Substitutions

• Baobab powder in place of raw pulp.
• Evaporated milk, which is more stable against the acidity.

Variations

• Frozen in bags, as street vendors sell it.
• Made without milk, as a sharper drink.
• With orange blossom water or nutmeg.

History

Made from the powdery pulp of the baobab, sold frozen in bags and in bottles by street vendors in Nouakchott.

Frequently asked questions

What is Bouye?

Bouye is a drink from Mauritania: baobab fruit pulp blended with milk, sugar and vanilla into a thick drink. Made from the powdery pulp of the baobab, sold frozen in bags and in bottles by street vendors in Nouakchott.

How long does Bouye take to make?

Bouye takes 20 min plus 2 hr soaking of preparation and none of cooking. The recipe makes 6 glasses. It is rated easy to make.

What can I substitute in Bouye?

Yes, within limits. Baobab powder in place of raw pulp. Evaporated milk, which is more stable against the acidity.

What is the most important thing to get right in Bouye?

Work it with your hands as it soaks, rubbing the pulp off the seeds. Never blend the mixture with the seeds in, which would damage a blender and give a gritty result.