Aradeib (Sudanese tamarind drink)

Name: Aradeib (Sudanese tamarind drink)
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Sudanese
Ingredients: 200 g tamarind pulp; 800 ml hot water; 700 ml cold water; 150 g sugar; 10 g fresh ginger; 12 ice cubes

Aradeib: a tart, dark tamarind cooler sweetened with sugar, loved in Darfur and Kordofan

Features:

Tamarind trees shade villages throughout Darfur and Kordofan, and their sticky brown pods become aradeib, one of the best-loved Sudanese cold drinks. The pulp is soaked, rubbed and strained, then sweetened to make a deep amber, puckeringly sour drink that cuts through rich food and is much loved at iftar through Ramadan. It is also drunk as a home remedy for upset stomachs and heat. Seedy block tamarind from any Asian or African shop works perfectly. Pouring boiling water straight onto the pulp and leaving it too long draws out a harsh, tannic edge, so use hot rather than boiling water and strain after an hour. Avoid squeezing the soaked tamarind through a cloth too hard; fibres get through and make the drink cloudy and gritty. Chef's tip: make a concentrate and keep it in the fridge for up to a week; dilute with cold water by the glass.

Total time: 20 min
Difficulty: easy
Serves: 6

One step at a time, big text, timers, read-aloud. Your screen stays on.

Ingredients

Serves6

7 oz tamarind pulpfrom a seedy block
3 ¼ cups hot waterabout 80 °C
3 cups cold waterfiltered
5 ½ oz sugarto taste
⅓ oz fresh ginger (optional)sliced
12 ice cubes (optional)

Shop this recipe on Amazon

What you'll need

Fine sieve

Spices & pantry

Fresh ingredients (1)

ginger

Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.

Method

0/4 done

Step 1: Heat the 3 ¼ cups hot water until steaming but not boiling, then pour it over the 7 oz tamarind pulp and ⅓ oz fresh ginger in a bowl. Leave for 1 hour, until the pulp is soft. (Soaking time is not counted in the total.)
5 min
Step 2: Squeeze and rub the pulp with your hands for 3–4 minutes until it has come off the seeds and fibres.
Step 3: Strain through a fine sieve, pressing hard on the pulp; discard the seeds and ginger.
Step 4: Stir in the 5 ½ oz sugar until dissolved, then add the 3 cups cold water. Chill well and serve over 12 ice cubes. Keeps 5 days in the fridge.

Nutrition per serving

Calories: 160 kcal
Protein: 1 g
Carbs: 41 g
Fat: 0 g
Fibre: 2 g

Nutrition values are estimates.

Recipe by

KrazyBadal

All recipes by this chef →

Good to know

How long does aradeib (Sudanese tamarind drink) take?: About 20 minutes in total: 15 minutes to prepare and 5 minutes to cook.
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.
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.

Reviews

No reviews yet. Be the first to cook it.

Rate this recipe

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.

10 minDrinks

by KrazyBadal 1 views

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.

10 minDrinks

by KrazyBadal 1 views

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.

7 min