Saturday, 5 March 2011

Baobab Fruit Recipes from the Tree of Life Company

Welcome to the Baobab fruit recipe blog. Here you can read how others are using their organic Baobab fruit, and also share how you use and take yours.


Energy bars :-

* 1 cup porridge
* 1/2 cup wheat germ
* 1/2 cup oat bran
* 1/2 cup baobab fruit powder
* 1 cup crunchy peanut butter
* 1 cup raisins or dried fruit-chopped
* 1 cup chocolate chips (optional)
* 1 cup light golden syrup or honey

Mix it all well. Freeze in bar shapes.


- 225g (organic) porridge

- 60g baobab fruit powder

- 55g mixed raisins

- 25g roasted almonds

- 55g soft apricots

- 25g dried sliced bananas

- 115g light brown muscavado sugar

- 55g golden syrup

- 170ml cold-pressed organic sunflower oil

Makes 12 bars

Preheat the oven to 180C/350F/Gas Mark 4.

Mix the oats and the raisins. Cut the almonds, apricots and bananas into raisin-sized chunks and mix into the oats.

Put the sugar into a medium-sized saucepan, adding the syrup and then the oil. Set over a low heat and stir until the sugar has become much less granular. Take care not to let the oil get too hot — it just needs to be warm, as the sugar won’t amalgamate with the oil and you don’t want it to burn. Stir in the oat mixture and tip into a 30cm x 20cm nonstick baking tray. Spread evenly and pat firmly into the tray.

Bake for 15 minutes or until pale gold. Remove from the oven and, when it begins to firm up, cut into 12 bars. Leave until cold, remove from the tray and place on kitchen paper to soak up excess oil before wrapping individually and storing chilled.


Baobab juice
25g baobab pulp (I would experiment with different amounts to suit taste)
1/2 liter fresh orange juice (you can also just use water. I use filtered water{Brita})
1 liter warm water

1.Bring 1L of water to boil for 5 min.
2.Add the baobab pulp to boiled water and stir until well mixed
3.Add the orange juice and sugar to taste.
4.Let it cool keep refrigerated.


Baobab flavored porridge
50 g cassava flour
50 g maize flour
100 g millet flour
50 g sorghum flour
20 g baobab (mabuyu) flour

1.Mix all the 5 flours together in a container.
2.Boil 2L of water in a cooking pot and bring to boil.
3.Separately add 5 cups of cold water to the flour and stir to make thin paste.
4.Add the flour paste in boiling water while stirring continuously until the porridge boils.
5.Cook for 25 min then add sugar to taste.
Remove from fire and serve warm.


Bouye Drink
(Baobab Fruit Drink) Recipe
Origin: Senegal      Period: Traditional


25g baobab fruit pulp (Again, experiment with different quantities of baobab & sugar. I use organic cane sugar)
1 ltr warm water
1 tbsp sugar

I boil up 1ltr of water, let it simmer for a bit, add in the baobab, add in some sugar, simples!



This dessert is a kind of sweetened porridge mix made from the fruits of the baobab tree, millet couscous and peanut butter.

1 cup of smooth, unsweetened peanut butter
2 tablespoons of butter
1 cups of baobab fruit
2 cups millet couscous
1 drop of orange essence (optional)
Sugar to taste
1 pinch of nutmeg
1/2 cup of raisins
3 drops of vanilla essence

Preparation Method:

Cook the couscous or use instant couscous. Add butter and mix then put in the fridge once cool.

Mix the baobab juice and peanut butter in equal parts. Add all the other ingredients, except the couscous, and stir well. Place in the fridge until cool.
When ready to serve mix the sauce and couscous and add sugar to taste.
You can substitute the baobab fruit for some other kind of unsweetened fruit juice.



Ngalakh (Ngalax, Ngallax) is a West African dessert lakh (porridge) popular in Senegal.

What you need

* two cups karaw (millet couscous) — or substitute the more common durum wheat wheat Couscous
* two tablespoons butter
* one cup of bouye (baobab fruit) — to make baobab fruit juice; or substitute other juice (see below)
* one cup peanut butter (smooth, natural, unsweetened)
* two cups of sugar
* one-half teaspoon vanilla
* one teaspoon orange-flower water
* a pinch of nutmeg or cinnamon
* one handful of raisins

What you do

* Prepare the baobab fruit juice:
Add one cup of baobab to 500ml of water and mix well.
* Steam or cook couscous as normal. Stir in butter. Cool in the refrigerator.
* Make the sauce by mixing equal parts baobab fruit juice (or other juice) and peanut butter — about one or two cups of each. Add sugar, vanilla, nutmeg (or cinnamon) and orange water. Mix well. Refrigerate until ready to serve.
* Immediately before serving: Mix the couscous, sauce, and raisins. Sprinkle with sugar. Serve and eat without delay.


Food with Baobab pulp

Breakfast:  Simple and fast, and deliciously nutritious breakfast, try sprinkling a spoonful of baobab pulp over fresh fruit salad and yoghurt.