4
Ingredients
- 10 ripe nsafu (safou)
- 700 ml water
- 50 to 80 g sugar
- A pinch of salt, optional
Method
- 01 Rinse the nsafu. Blanch 3–5 minutes in just-boiled water to soften (or grill briefly).
- 02 Open, remove the stone and collect all the pulp.
- 03 Blend the pulp with water into a creamy drink.
- 04 Sweeten, add a pinch of salt if desired. Taste and adjust.
- 05 Serve warm or cold; stir before drinking (the pulp settles).
Safou juice extends the fruit’s season: the same buttery flesh as grilled nsafu, as a drink. The texture stays a little thick — that is intentional.
In the same spirit
Other recipes close by territory or by gesture.
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Grilled nsafu
Safou fruits gently heated until the purple skin softens and the flesh turns creamy.
5 min prep · 10 min cook
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Mango juice
Mango juice recipe: ripe mangoes blended with water and a little sugar — seasonal Kinshasa drink, cousin to passion fruit juice and bissap.
15 min prep · 0 min cook
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Bissap juice
A sweet infusion of dried hibiscus flowers (bissap), deep red and tart — a drink, distinct from ngai-ngai cooked as a dish.
10 min + cooling prep · 20 min cook