Guddaim

Ingredients

Berries

• 300 gdried guddaim berries
• Grewia fruit
• 1.5 litreswater, for soaking

To finish

• 200 gsugar, or to taste
• a pinch of salt
• juice of 1 lemon, optional
• 500 mlcold water

Sometimes added

• a little ground cinnamon
• a few cardamom pods
• plenty of ice

Directions

1. Rinse the dried berries in cold water. Pick out any stems, leaves or grit. Drain them thoroughly afterwards.
2. Put the berries in a large bowl or jug. Pour all of the water over them. Cover it and leave it to soak. Give it at least four full hours. Rub the soaked berries between your hands.
3. Work them against the side of the bowl. The soft flesh comes away from the stones. Keep working until the stones feel bare. Do not crush or blend the stones.
4. Work the flesh off, no more than that. Pour it all through a fine sieve. Press the pulp against the mesh.
5. Discard the stones and the skins. Strain it twice for a smoother drink. Add the sugar to the strained liquid. Stir until it dissolves completely.
6. Add the pinch of salt as well. Add the extra cold water to it. Taste it and adjust the sugar. It should be sweet and clearly tart.
7. Stir the jug well before pouring. Fill glasses with plenty of ice. Pour the guddaim over the ice. It keeps three days refrigerated. Stir it each time before pouring.

Technique

• Guddaim is a Grewia species, usually Grewia tenax, a wild shrub of dry country gathered by hand rather than farmed, and the trade in dried berries is a real source of income in Kordofan and Darfur.
• The berries have been studied in Sudan for their unusually high iron content in relation to anaemia, and results are promising, but the research is limited and this is a nutritious food rather than a treatment; anyone with anaemia needs medical advice.
• Only the thin layer of flesh over the hard stones is used, and the stones must never be crushed or blended, since that makes the drink bitter and gritty.

Substitutions

• Dried guddaim is sold in Sudanese and East African shops.
• Tamarind makes a comparable tart soaked drink where guddaim is unavailable.

Variations

• Some households add cinnamon or cardamom to the soak.
• A squeeze of lemon sharpens it further.
• The berries are also eaten dry as a snack.

History

Gathered from wild Grewia bushes in Kordofan and Darfur and sold dried in Sudanese markets.

Frequently asked questions

What is Guddaim?

Guddaim is a drink from Sudan: small orange desert berries soaked in water to make a tart sweet drink. Gathered from wild Grewia bushes in Kordofan and Darfur and sold dried in Sudanese markets.

How long does Guddaim take to make?

Guddaim takes 15 minutes plus soaking of preparation and none of cooking. The recipe makes about 2 litres. It is rated easy to make.

What can I substitute in Guddaim?

Yes, within limits. Dried guddaim is sold in Sudanese and East African shops. Tamarind makes a comparable tart soaked drink where guddaim is unavailable.

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

Work them against the side of the bowl. The soft flesh comes away from the stones. Keep working until the stones feel bare. Do not crush or blend the stones.