🍹 4 Natural Juices from Senegal
1. Bissap Juice (Hibiscus Juice)
- Ingredients: 2 cups of dried hibiscus flowers (red bissap), 1.5 L of water, 1 cup of sugar (to adjust according to your tastes), 1 teaspoon of vanilla sugar, a few mint leaves, and a dash of orange blossom water or pineapple flavoring.
- Instructions : Rinse the hibiscus flowers. Boil them in water for 15 to 20 minutes until the water is deep red. Strain the liquid into a bowl. While it is still hot, add the sugar and vanilla. Incorporate the mint leaves and flavoring of your choice. Let cool and serve well chilled.
2. Bouye Juice (Baobab Fruit Juice)
- Ingredients: 500 g of baobab fruit pulp (dry seeds), 1 L of water (or half water/half milk for more creaminess), 1 cup of sugar, 1 can of unsweetened condensed milk (optional but recommended), nutmeg and vanilla.
- Instructions : Soak the baobab seeds in warm water for at least 1 to 2 hours until the pulp dissolves into a thick liquid. Pass through a fine sieve to remove the seeds. Add the sugar, condensed milk, a pinch of nutmeg and vanilla. Blend or whisk until smooth and creamy.
3. Ginger Juice
- Ingredients: 250 g of fresh ginger root, 1.5 L of water, 1 cup of sugar, 1/2 cup of pineapple juice (or fresh pineapple chunks) and a little lemon juice.
- Instructions : Peel and mix the ginger with a little water. Filter the mixture through a cloth or fine sieve to extract the ginger juice. Mix with the rest of the water, sugar, pineapple juice and lemon. Serve very chilled.
4. Ditakh juice
- Ingredients: 4 to 5 Ditakh fruits, 1 L of water, sugar according to your taste and a drop of mint or banana flavoring.
- Instructions : Break the hard shell of the Ditakh. Soak the green fibrous pulp in water. Use your hands to rub the pulp over the seeds until the water turns thick and green. Strain to remove seeds and fibers. Add the sugar and flavoring. Serve chilled (this juice oxidizes quickly, so it is best to consume it chilled!).