~66 cal · 0g protein · 17g carbs · 0g fat (estimated, per serving)
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Glass of pale yellow marula juice
🇸🇿 Mbabane
When the marula trees fruit in late summer, Eswatini celebrates. The small yellow fruits, tart and intensely aromatic, are squeezed by hand into a vitamin-C-rich juice at the heart of Swazi tradition and the Buganu festival. Fresh and lightly sweetened, marula juice is a fleeting seasonal delight.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 6 —
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3 lbs ripe marula fruit
•
5 cups water
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1/2 cup sugar, to taste
Instructions
1
Peel the marula fruits and squeeze the tart flesh and juice from the large stones into a bowl.
2
Add the water and work the pulp well to release all the juice, then strain.
3
Sweeten to taste with sugar, keeping the drink refreshingly tart.
4
Chill and serve cold, ideally the day it is made as it ferments quickly.
Swazi Buganu-festival tradition.
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🌏 While it simmers — know your destination
📍
Mbabane. A highland capital of maize porridge and stews.
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Eswatini. A southern African kingdom of maize porridge and stews.
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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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