Ingredients
- Bouye: 500g (dry pulp with seeds).
- Fresh mint: 1 large bouquet.
- Sugar: 1 cup (adjust to taste).
- Liquid milk (optional): 1 cup (for creaminess).
- Powdered milk (optional): 2 to 3 tablespoons (for a richer texture).
- Vanilla sugar / vanilla extract: 1 sachet or 1 teaspoon.
- Water: 1.5 to 2 liters.
Instructions
1. Soak the baobab
Place the dried baobab fruits in a large bowl. Pour about 1 liter of lukewarm water over it. Leave to soak for at least 1 to 2 hours (or until the pulp easily separates from the seeds).
2. Extract the juice
Using your hands or a whisk, mix the fruit and water vigorously to separate all the pulp from the seeds. Filter the mixture using a fine sieve (colander) to remove seeds and fibers, to obtain a smooth and thick liquid.
3. Infuse the mint
- Option A: Mix the fresh mint leaves with a little water and filter the green juice obtained to add it to the baobab juice.
- Option B: Infuse the mint in hot water like tea, let cool, then add the infusion to the juice.
4. Sweeten and cream
Add the sugar and vanilla to the juice. For the signature “Sala” touch, stir in the liquid milk and powdered milk. Whisk vigorously until the juice is foamy and the sugars are well dissolved.
5. Adjust the consistency
If the juice is too thick, add a little water until you obtain the desired consistency.
6. Refrigerate and serve
Place the juice in the refrigerator. This drink is ideally enjoyed very fresh. Shake well before serving.