East Africa · Drink
Shai bi Habib (Cardamom and Clove Black Tea)
A fragrant, intensely spiced South Sudanese black tea steeped with crushed green cardamom, cloves, and ginger for vibrant late-afternoon gatherings.
The story
Across Equatorian town squares and urban markets in Juba, late afternoons are marked by community gatherings centered around the communal tea ritual. Prepared by street tea-makers (sittat al-shai) over glowing charcoal braziers, this drink provides refreshment and social cohesion after the blistering midday heat. A crucial technical detail known to traditional brewers is that adding whole spices to cold water and bringing them up slowly to a simmer extracts delicate volatile terpenes without developing the astringent tannins found in rapidly boiled black tea leaves.
Unlock the full recipe
Members get every recipe from all 54 nations, the AI Chef, hands-free Voice Chef and their own cookbook. Seven days free, then £4.99 a month. Cancel any time.
Cook this next
Abiyuet (Cultured Curd and Butter Porridge)
Silky cracked sorghum porridge swirled with sharp cultured curd and aromatic clarified butter for a deeply restorative pastoral meal.
Anyoya (Boiled Corn and Bean Medley)
A wholesome, protein-rich street snack of tender boiled field corn and red kidney beans dressed in toasted sesame oil.
Asida (Stiff Sorghum Porridge)
Silky, dense fermented sorghum mound crafted by vigorous wooden paddle beating, served steaming hot with savoury meat or okra sauces.
Bamia Khadra (Fresh Okra and Goat Meat Stew)
Tender braised goat shoulder stewed with finely minced fresh okra, garlic, and cracked coriander into a rich, unctuous sauce.