Bungo juice
Sweet-sour juice from Zanzibar's bungo fruit
Maji ya bungo is a favourite Zanzibar street drink made from the orange, sweet-sour pulp of the bungo fruit (Saba comorensis), soaked off the seeds, blended with sugar and water and strained. It's tangy, fruity and very refreshing. Serve well chilled.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 6
Ingredients
Method
0/4 doneStep 1: Cut each of 2 bungo fruits in half and scoop out the seeds with their pulp.
Step 2: Soak the seeds and pulp in 6 ¼ cups water for 15 minutes, rubbing them to loosen the pulp.
15 minStep 3: Blend the mixture with 14 oz sugar and 1 pinch salt.
Step 4: Strain through a sieve and chill. Serve chilled.
Nutrition per serving
- Calories
- 270 kcal
- Protein
- 1 g
- Carbs
- 68 g
- Fat
- 0 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bungo juice take?
- About 25 minutes in total.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of sugar?
- Caster sugar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Power pack
A sweet, energising juice of apples, pears and kiwi fruit with a stick of celery, all used unpeeled for extra goodness. It's naturally sweet, so it needs no sugar. Serve well chilled.
Guava delight
A thick, fragrant blend of ripe guava, mango and banana, boosted with a spoonful of guava powder from the health shop. The book calls it a modern-day vitality drink, drawing on guava's long use in traditional Indian medicine. Serve it well chilled; sieve it if you don't like the little guava seeds.
Coastal Mombasa mix
A Mombasa street-food bowl: chickpeas and potato simmered in coconut milk with raw mango and chilli, ladled into small bowls and topped with crisp lentil fritters, crunchy chevdo and red, green and tamarind chutneys. Make the fritters and chevdo ahead and assemble at the table. It's sweet, sour, hot and crunchy all at once.
