Page 123 - Through the eyes of an African chef

Marula beer
Marula, meaning ‘hard nut’, is a fruit indigenous to parts of Africa and is fondly referred to as one of Africa’s botanical treasures. A product of the marula tree, it’s a seasonal fruit that we share with the elephants who love it!
INSTRUCTIONS
Wash the fruit, then cut around the centre, just to the pip, and remove the peel before you pop the fruit into a large, deep bowl. Mash the fruit using the pips, then add enough water to cover the fruit. Leave overnight.
Strain, removing the pips and flesh from the pulp. Add sugarcane juice and let it ferment for two days. The beer is then ready, although it can be left longer for an even stronger taste.
Amadumbe iced-tea
INSTRUCTIONS
Peel and cut the amadumbe into 1-inch cubes. In a small pot, boil water and bicarbonate of soda. Add the amadumbe and boil until soft. Drain the water and let the amadumbe cool.
Blend the amadumbe, adding all the milk and ice cubes, until smooth (approx. 2–3 minutes). Place tapioca pearls at the bottom of the glass and pour your tea.
INGREDIENTS
3kg marula fruit 6l water
300ml sugarcane juice/syrup (made as per earlier recipe or shop bought)
SERVES 8–12
PREPARATION 20 MINS + REST OVERNIGHT
FERMENT 2 DAYS
THROUGH THE EYES OF AN AFRICAN CHEF
INGREDIENTS
1–2 whole amadumbe
Water, for cooking amadumbe Pinch bicarbonate of soda
1⁄2 cup almond milk
1⁄4 cup sweetened condensed milk 1⁄2 cup ice cubes
Handful of tapioca pearls
MAKES 1
PREPARATION TIME 3–5 MINS COOKING TIME 20 MINS
[ chapter eight ] PRESERVES AND FERMENTED bEVERAGES 121