~212 cal · 6g protein · 35g carbs · 6g fat (estimated, per serving)
🍽️
Glass of creamy baobab smoothie
🇬🇲 Banjul
In The Gambia, the chalky white pulp of the baobab fruit — called bouye — is soaked and blended with milk, sugar, and vanilla into a thick, tangy smoothie. Naturally sherbet-sour and packed with vitamin C, it is a beloved treat sold from Banjul markets and made at home for guests.
Sign in to save recipes to your book and leave reviews.
Make it yours
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
•
1 cup baobab (bouye) pulp/powder
•
3 cups milk
•
1/2 cup sugar
•
1 tsp vanilla
•
1 cup water (to soak)
Instructions
1
Soak the baobab pulp in the water for 15 minutes to soften and loosen it from the seeds.
2
Strain out the seeds and fibers, keeping the creamy white extract.
3
Blend the baobab extract with the milk, sugar, and vanilla until smooth.
4
Chill well and serve cold, thick enough to sip through a wide straw.
Banjul market tradition.
Ratings & reviews
Sign in to rate this recipe once you’ve cooked it.
No reviews yet — be the first to cook it.
🌏 While it simmers — know your destination
📍
Banjul. A river-mouth capital devoted to okra superkanja.
🗺️
The Gambia. A river nation devoted to okra-and-palm seafood stews.
🌍
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 →
More from The Gambia
Superkanja
The Gambia's rich okra stew with palm oil, smoked fish, and meat, spooned over rice.
Chura Gerteh
Pounded millet porridge folded with rich groundnut paste and cool soured milk — a sweet-savory Gambian breakfast in one bowl.