~99 cal · 0g protein · 26g carbs · 0g fat (estimated, per serving)
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Glass of amber tamarind drink
🇨🇫 Bangui
Tamarind trees shade the courtyards of Bangui, and their sticky brown pods make one of the Central African Republic's favorite drinks. Soaked, pressed, and sweetened, jus de tamarin is deeply sweet-and-sour, rich in vitamin C, and served ice-cold to cut the equatorial heat.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 6 —
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1 cup tamarind pulp (with seeds)
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2 cups warm water
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5 cups cold water
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3/4 cup sugar
Instructions
1
Soak the tamarind pulp in the warm water for 15 minutes until soft.
2
Work it with your fingers to release the pulp, then strain out the seeds and fibers.
3
Stir the tamarind extract into the cold water with the sugar until dissolved.
4
Chill thoroughly and serve over ice, adjusting the sweet-sour balance to taste.
Bangui courtyard tradition.
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🌏 While it simmers — know your destination
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Bangui. A riverside capital of cassava and pumpkin-seed sauces.
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Central African Republic. Rainforest heart of cassava, greens, and pumpkin-seed sauces.
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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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