~102 cal · 0g protein · 27g carbs · 0g fat (estimated, per serving)
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Glass of creamy pale baobab juice
🇲🇿 Maputo
Múcua is the chalky-white fruit of the baobab, Africa's "tree of life," and in Mozambique it is soaked and whisked into a naturally tart, creamy juice. Rich in vitamin C and gently sour like sherbet, sumo de múcua is sweetened, chilled, and sipped against the coastal heat.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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1 cup baobab fruit pulp/powder
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5 cups water
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1/2 cup sugar
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1 lime
Instructions
1
Soak the baobab pulp in 2 cups warm water for 15 minutes to soften and loosen it from any seeds.
2
Whisk vigorously (or blend briefly) until the white pulp dissolves into a creamy liquid, then strain out seeds and fibers.
3
Stir in the remaining water, sugar, and lime juice until smooth and balanced.
4
Chill well and serve cold, shaking or stirring before pouring as it settles.
Maputo coastal tradition.
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🌏 While it simmers — know your destination
📍
Maputo. Where Portuguese fire met the African bird’s-eye chili.
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Mozambique. An Indian Ocean coast where piri-piri was born.
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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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