Ingredients

Method

For the tamarind compote: 
• 250 g tamarind pulp 
• 100 g superfine castor sugar (or to taste) 
• 100 g brown sugar (or to taste) 
• 2 grains of Selim 
• 3 lemongrass stalks 
For the simple syrup:
• 200 g sugar
For the cocktail: 
• ½ cup prepared tamarind compote 
• 2/3 cup espresso  
• 3 ½ t simple syrup
• lemon rind, to garnish 
• 1 star anise, to garnish 

Method

Ingredients

1. To make the compote, place the tamarind pulp in a medium-sized pan. Add 1 cup water, the sugar, grains of Selim, and 2 lemongrass stalks. Over medium heat, bring to a boil, then reduce the heat, and simmer for 5 minutes.

2. Pass through a sieve if you prefer a finer texture and return the liquid to the pan. Add the last lemongrass stalk and return to medium heat for about 6–8 minutes until reduced and a syrupy consistency is achieved. If you prefer a more concentrated or thicker compote, simmer for a few minutes longer until the desired thickness is achieved. Note that the compote thickens as it cools down; it should be almost the consistency of pancake syrup or honey. To test for the desired thickness, scoop a little with a spoon, allow to cool, then check the consistency. Once you’re happy, remove from the heat.

3. To make the simple syrup, combine the sugar with ½ cup water in a pan and bring to a gentle simmer for about 5–8 minutes until thickened. Cool, then use as desired.

4. To make the cocktail, combine all the liquid in a shaker and add 5 ice cubes. Shake until uniformly mixed. Add some ice to flute glasses and pour in the mocktail mix. Garnish the edge of the flutes with lemon rind and star anise.

Find more beverage recipes here

Extracted with permission from The Contemporary African Kitchen by Alexander Smalls and published by Phaidon.

Photographer: Rich Kissi