Ingredients
Baobab
- 200 gbaobab fruit pulp
- powdered or in pieces
- 1.5 litreswater, for soaking
The drink
- 200 gsugar, or to taste
- 300 mlmilk
- or 200 ml evaporated milk
- 1 teaspoonvanilla
- a pinch of salt
- a pinch of grated nutmeg, optional
To serve
- plenty of ice
- tall glasses
- or plastic sachets, as sold
Directions
- Break the pulp away from the seeds if whole. Crush those lumps into a rough powder. Sieve it to remove any of the fibre.
- Put the powder in a large bowl or jug. Pour all of the water over it. Whisk it hard to break up lumps. Those clumps stay quite dry inside.
- Add the water gradually rather than all at once. Cover it over and let it soak. Give it at least two full hours. Pour it all through a fine sieve. Press the solids against the mesh. Discard the fibre and seed fragments.
- Strain it twice for a smoother drink. The drink is naturally thick and slightly chalky. Add the sugar to the strained liquid. Stir until it dissolves completely. Add the pinch of salt as well.
- Taste it and adjust the sugar. It needs a good deal of sugar. Stir the milk into the sweetened liquid.
- Add the vanilla and the nutmeg. Refrigerate it for at least three hours. Stir the jug well before pouring. Fill tall glasses with plenty of ice.
- Pour the drink over all the ice. It keeps three days refrigerated. Stir it well each time before pouring.
Technique
- Baobab fruit pulp is already dry on the tree rather than needing drying, which is why it keeps for a very long time as it is and makes a genuinely useful store; it is broken up and sold as powder.
- Baobab pulp is high in vitamin C, containing considerably more than citrus by weight, and also carries fibre and minerals; it is genuinely nutritious but is not a cure for anything.
- The same tree’s leaves are dried and powdered as kuka or lalo, which thickens soups across the Sahel, so nothing from the tree is wasted.
Substitutions
- Bought baobab powder is widely sold and saves breaking up the fruit.
- The milk can be left out entirely for a sharper lighter drink.
Variations
- Some households make it with no milk at all.
- Evaporated milk gives a richer drink than fresh milk.
- It is sold frozen in sealed plastic sachets as well as in glasses.
History
The fruit of the baobab, called monkey bread in French, is pounded to powder and steeped; the same tree’s leaves make kuka soup.
Frequently asked questions
What is Jus de baobab?
Jus de baobab is a drink from Burkina Faso: chalky-tart juice from powdered baobab fruit pulp, milky and sweetened. The fruit of the baobab, called monkey bread in French, is pounded to powder and steeped; the same tree’s leaves make kuka soup.
How long does Jus de baobab take to make?
Jus de baobab takes 20 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 Jus de baobab?
Yes, within limits. Bought baobab powder is widely sold and saves breaking up the fruit. The milk can be left out entirely for a sharper lighter drink.
What is the most important thing to get right in Jus de baobab?
Add the water gradually rather than all at once. Cover it over and let it soak. Give it at least two full hours. Pour it all through a fine sieve. Press the solids against the mesh. Discard the fibre and seed fragments.
