AI-generated image
Jus de bouye
Baobab fruit drink
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
- 3 ½ oz baobab powder
- 1.2 litres cold water
- 2 ⅞ oz sugar
- 1 tsp vanilla extract
- 1 tsp orange blossom water
- ½ cup sweetened condensed milk (optional)
- 12 ice cubes (optional)
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (2)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
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.
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 packApple, pear, kiwi and celery juice
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 delightGuava, mango and banana drink
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.
PingadoHot milk with coffee
Order 'um pingado' at the balcão of any São Paulo padaria at 7 in the morning and the attendant pours hot milk into a ridged glass tumbler (the copo americano) and 'drips' in a splash of strong coffee, hence the name. It is milkier and gentler than a média (half coffee, half milk), creamy and lightly sweet, usually drunk standing up with a pão na chapa, a toasted buttered roll. At home you need strong filter coffee and milk heated until steaming. Scalding the milk is the frequent mistake, as boiled milk tastes flat and forms a skin. Chef's tip: froth the hot milk for a few seconds with a whisk or by pouring it back and forth between two jugs before adding the coffee, as padaria machines do.
Brazilian