Beverages: Additional Recipes

Beverages: Additional Recipes

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    Recipes

    PAWPAW PARADISE

    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

    1 cup DARK RUM
    1 cup CRUSHED ICE
    2 Tbs. SUGAR.

    Blend until thoroughly smooth.

    Pour into 4-ounce glasses.

    Garnish with 1 STRAWBERRY each.


    WHITE ELEPHANT

    In a blender:

    Combine: 1 cup MOIST SHREDDED COCONUT (canned) or fresh

    1 cup MILK (use coconut milk if available)
    4 Tbs. SUGAR
    6 oz. WHITE RUM
    2 oz. WHITE CREME DE CACAO
    1 cup CRUSHED ICE.

    Mix until smooth and thick.

    Pour into 4-ounce glasses.

    Sprinkle with SHREDDED COCONUT as a garnish.

    Serve with a straw.


    PINEAPPLE BUGANDA

    In a blender:

    Combine: 2 cups FRESH PINEAPPLE, very ripe and cut in small pieces

    4 Tbs. BROWN SUGAR
    1/2 cup LIGHT CREAM (or milk)
    6 oz. WHITE RUM
    1 tsp. VANILLA EXTRACT
    1 cup CRUSHED ICE.

    Blend until smooth and thick.

    Serve with MINT SPRIGS and a MARASCHINO CHERRY in whiskey-sour glasses.


    ETHIOPIAN PUNCH

    In a punch bowl:

    Combine: 1 cup RASPBERRY SYRUP

    1 cup MARASCHINO-CHERRY JUICE
    1 cup ORANGE JUICE
    1 cup LEMON JUICE
    1 cup PINEAPPLE JUICE
    1 cup GRAPE JUICE
    2 1/2 quarts WATER, SPARKLING WATER or 7-UP.

    Serve out of punch bowl with plenty of ice.

    Garnish with ORANGE SLICES.


    JUNGLE FLAME

    Combine: 1 cup LIME SYRUP

    1 cup LEMON JUICE
    1 cup WHITE RUM.

    Shake with ice.

    Strain into whiskey sour glasses.

    Garnish with twists of lemon.


    SENEGALI SUNSHINE

    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:

    2 cups ORANGE JUICE
    6 oz. WHITE RUM
    2 oz. CURACAO
    4 oz. LIGHT CREAM
    1 cup CRUSHED ICE.

    Blend until thoroughly smooth and thick.

    Pour into 4 ounce glasses.

    Garnish with ORANGE SLICES and FRESH STRAWBERRIES.


    TANZANIAN TONIC

    In a blender:

    Combine: 1 cup PINEAPPLE JUICE

    1 cup PAPAYA (or Apricot) NECTAR
    1 cup GUAVA (or Peach) NECTAR
    2 oz. LEMON JUICE
    2 oz. ORANGE JUICE
    1 oz. GRENADINE
    6 oz. LIGHT RUM

    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.


    Extracts from: Bea Sandler. The African Cookbook. Diane & Leo Dillon (Illust.). New York: Carol Publishing Group, 1993.

    To order a copy of The African Cookbook, please contact:

    The Carol Publishing Group
    600 Madison Avenue
    New York, NY 10022

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