West Africa · Drink
Kinkéliba (Combretum Leaf Herbal Bush Tea)
A restorative West African herbal morning tea made from simmered Combretum micranthum leaves, lemongrass, and warming ginger sweetened to taste.
The story
Cherished throughout Senegal from Saint-Louis to Casamance by Wolof, Fula, and Mandinka families alike, kinkéliba is the daily cornerstone of the traditional breakfast, frequently paired with fresh tapalapa bread and butter. It is particularly revered during the holy month of Ramadan for breaking the fast (Ndogou) due to its soothing digestive and hepatic benefits. The dried leaves of the wild shrub Combretum micranthum contain potent flavonoids that turn the steep from a delicate golden amber into a rich copper broth with an earthy, woody fragrance.
Cook this next
Akara (Deep-Fried Spiced Black-Eyed Pea Fritters)
Crisp, golden black-eyed pea fritters whipped to airy perfection and spiced with fresh garlic, scallions, and fiery scotch bonnet.
Beignets Dougboub (Sweet Fried Millet Doughnuts)
Crisp, golden-brown millet and wheat fritters scented with nutmeg, orange blossom, and vanilla, served piping hot from street cauldrons.
Bissap (Hibiscus Calyx and Mint Flower Infusion)
A ruby-red Senegalese cooler balancing tart hibiscus calyces with fresh nanah mint and aromatic orange blossom water over cracked ice.
Bouye (Sweet Baobab Fruit Pulp and Vanilla Nectar)
A luscious, creamy Senegalese baobab nectar blended with sweetened condensed milk and fragrant vanilla for a refreshing, nutrient-dense Sahelian tonic.