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Jus de bouye
Creamy baobab fruit drink from Senegal, with vanilla and orange blossom
Bouye is the Wolof name for the powdery white pulp of the baobab fruit, and jus de bouye is the thick, creamy-tart drink sold in reused bottles from coolers all over Dakar and served at every family celebration. It tastes like sherbet with a hint of pear. Most cooks now use baobab powder, which is sold in health shops as well as African grocers. Sweetened condensed milk is optional but common. Chef's tip: whisk the powder into a little water first to make a smooth paste; poured straight into a jug it forms lumps that never dissolve.
- Total time
- 10 min
- Difficulty
- easy
- Serves
- 6
Ingredients
Method
0/4 doneStep 1: Put 3 ½ oz baobab powder in a large bowl and whisk in 200 ml of 0.2 litres cold water to a smooth, thick paste with no dry pockets.
Step 2: Whisk in the rest of 1.2 litres cold water, 2 ⅞ oz sugar, 1 tsp vanilla extract and 1 tsp orange blossom water until the sugar dissolves. Stir in ½ cup sweetened condensed milk if you want it creamy.
Step 3: Pour through a fine sieve to catch any fibres. Taste and add sugar to your liking: it should be tangy but rounded. Common mistake: skipping the sieve — stray seeds and fibres make the drink gritty.
Step 4: Chill for at least 1 hour, and shake or stir before pouring, since the pulp settles. Serve over 12 ice cubes.
60 min
Nutrition per serving
- Calories
- 130 kcal
- Protein
- 1 g
- Carbs
- 30 g
- Fat
- 0 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does jus de bouye take?
- About 10 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 vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of sugar?
- Caster sugar, same amount.
- What can I use instead of vanilla extract?
- Vanilla bean paste, same amount.
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