You really should use papaya for this drink, but mangos will provide a good substitute if papayas are not available.
Peel 1 ripe papaya.
Cut in small pieces and puree in electric blender.
Add: 1/2 cup MILK
Blend until thoroughly smooth.
Pour into 4-ounce glasses.
Garnish with 1 STRAWBERRY each.
In a blender:
Combine: 1 cup MOIST SHREDDED COCONUT (canned) or fresh
Mix until smooth and thick.
Pour into 4-ounce glasses.
Sprinkle with SHREDDED COCONUT as a garnish.
Serve with a straw.
In a blender:
Combine: 2 cups FRESH PINEAPPLE, very ripe and cut in small pieces
Blend until smooth and thick.
Serve with MINT SPRIGS and a MARASCHINO CHERRY in whiskey-sour glasses.
In a punch bowl:
Combine: 1 cup RASPBERRY SYRUP
Serve out of punch bowl with plenty of ice.
Garnish with ORANGE SLICES.
Combine: 1 cup LIME SYRUP
Shake with ice.
Strain into whiskey sour glasses.
Garnish with twists of lemon.
Peel 1 CALIFORNIA (thick-skinned) ORANGE rind very thinly and close to the edge, avoiding the white pulp, and chop finely.
Place the rind in the blender with:
Blend until thoroughly smooth and thick.
Pour into 4 ounce glasses.
Garnish with ORANGE SLICES and FRESH STRAWBERRIES.
In a blender:
Combine: 1 cup PINEAPPLE JUICE
Blend until smooth.
Pour over ice in 4-oz. glasses, adding a dash of dark rum as it is served.
Garnish with HALVED ORANGE SLICES and STEMMED MARASCHINO CHERRIES.
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