~69 cal · 0g protein · 18g carbs · 0g fat (estimated, per serving)
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Glass of creamy soursop juice
🇨🇲 Littoral (Douala)
Corossol — soursop — grows abundantly in Cameroon's humid south, its soft white flesh both sweet and sharply citrusy. Blended with water, lime, and sugar into a thick, fragrant juice, jus de corossol is a beloved refresher sold chilled in Douala and beyond.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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2 cups ripe soursop (corossol) flesh
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4 cups water
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1 lime
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1/3 cup sugar
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1 pinch pinch of salt
Instructions
1
Pull the soursop flesh apart and remove all the black seeds, which are inedible.
2
Blend the flesh with the water until smooth and creamy.
3
Strain out any fibers, then stir in the lime juice, sugar, and a pinch of salt.
4
Chill well and serve cold over ice.
Cameroonian coastal tradition.
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🌏 While it simmers — know your destination
📍
Littoral (Douala). Port-city kitchens where ndolé is the taste of home.
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Cameroon. "Africa in miniature" — and its kitchens agree.
🌍
Africa. Fifty-four countries of tagines, stews, and fire-kissed grills.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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