Drinks and Smoothies

Baobab as Dietary Supplement

Ingredients:
5-15 g Baobab fruit pulp
500 ml Water

Preparation:
Mix Baobab fruit pulp with water.

Literature: 10

Baobab Fruit Juice (Bouye)

Ingredients:
60 g Baobab fruit pulp
From 60 (European Style) to 120 g (African Style) Sugar
1 litre Water

Preparation:
Mix Baobab fruit pulp with sugar and water.

Further information: 9, 10

Baobab Fruit Juice with Lemon and Orange

Ingredients:
30 g Baobab fruit pulp
60 g Sugar
500 ml Water
Juice of 2 lemon
Juice of 2 orange

Preparation:
Mix Baobab fruit pulp with sugar and water.
Add lemon and orange juice.

Literature: 10

Baobab Fruit Juice with Pineapple

Ingredients:
15 g Baobab fruit pulp
7 g Sugar
250 ml Milk
200 ml Pineapple juice

Preparation:
Mix Baobab fruit pulp, sugar, milk and Pineapple juice.

Literature: 10

Baobab Syrup

Ingredients:
30 g Baobab fruit pulp
500 g Sugar
500 ml Water
2 g Citric acid

Preparation:
Mix sugar, Citric acid and water. Heat the mixture (106 °C), add 30 g Baobab fruit pulp. Heat it again.

Literature: 10

Baobab-Mango-Banana-Smoothie

Ingredients:
1 Banana
1/2 Mango
8 g Baobab fruit pulp
300 ml Apple juice
250 ml Milk
Ice

Preparation:
Mix all ingredients. Serve it with or without ice.

Literature: 11

Bread and Pastries

Bread with Baobab

Ingredients:
490 g Flour
10 g Baobab fruit pulp
20 g Yeast
10 g Salt
315 ml Water (40 °C)

Preparation:
Knead the ingredients in a kitchen machine for 1 or 2 min. Rest period: 20 min. Preheat the oven to 50 °C. Put the bread in the oven to 30 min. Place a cup with water in the oven and preheat the oven to 250 °C. Bake the bread 60 min. by 250 °C.

Literature: 10

Baobab-Shortbread with Parmesan and Fennel

Ingredients:
180 g Flour
20 g Baobab fruit pulp
110 g Butter, cold
60 g Milk
100 g Parmesan
1 Tsp. Salt
2 Tsp. Fennel ore other herbs

Preparation:
Form flour, Baobab fruit pulp and butter to a paste. Add milk, salt and parmesan. Make a roll (2,5 cm thick) and wrap it in a cling film and store it in the fridge for 1 h. Cut the roll in slices (0,5 cm thick). Put it on baking paper and ad fennel or herbs. Bake the shortbread 15 to 20 minutes by 200 °C.

Literature: 10

Dessert

Ngalax or Ngalakh

For the Couscous:
100 g Couscous
300 ml hot water
1 EL Butter

For the Dressing:
150 ml Water
15 g Baobab fruit pulp
150 g Peanut butter
100 g Sugar
1 Tsp. Vanilla sugar
1 Tsp. Orange blossom water
1/4 Tsp. Cinnamon

Raisins, Almonds

Preparation:
Treat couscous with hot water. After 10 min. add butter and put the mixture into the fridge.

For the Dressing:
Mix water, baobab fruit pulp, peanut butter, sugar, vanilla sugar, orange blossom water and cinnamon and put this into the fridge.
Serve the couscous with the cold dressing. Add raisins or almonds if you like.

Literature: 10

Baobab Cream from Simbabwe (Mawuyu, Umkhomo)

Ingredients:
40 g Baobab fruit pulp
100 g Sugar
125 ml Milk
250 g Cream

Preparation:
Mix all ingredients together. Serve it as dessert.

Further Literature: 12

Jam and Purée

Apple Purée

Ingredients:
1 kg pelled and pitted apples
300 ml Water
75 g Sugar
2 g Baobab fruit pulp
Cinnamon
Preserving glass

Preparation:
Quater apples. Add water and sugar. Cook it for 20 min. Purée it.
Per 200 g add 2 g Baobab fruit pulp. Add cinnamon. Boil down the mixture for 10 min. by 100 °C.

Literature: 10

Honey with Baobab

Ingredients:
100 g Baobab
240 g Honey
Water
Cinnamon

Preparation:
Mix Baobab with honey and - if desired - Water and Cinnamon.
Serve to yoghurt, bircher muesli

Literature: 10

Dressings and Dips

Dessing or Dip

Ingredients:
100 g Yoghurt
2 g Baobab fruit pulp
2 Tsp. Oil
Salt, Pepper, Sugar
2 Tsp. Chive

Preparation:
Mix all ingredients. Use it as dip or dressing.

Literature: 10