← Nouns Cooking · West & East African

Ingredients

• 40 g ground coffee, ideally robusta (about 6 tbsp)
• 4 grains of selim (djar) pods
• 3 Cloves
• 600 ml freshly boiled water
• 4 tbsp sugar, to taste

Method

1. Toast the grains of selim and cloves in a dry pan over medium heat for 2–3 min, until fragrant and a shade darker. Grind them finely and mix with the coffee.
2. Put the spiced coffee in a cafetière or a fine filter cone and pour over the boiled water. Leave to brew for 4 min.
3. Press or strain. For a stronger cup, pour the brewed coffee back through the grounds once more.
4. Stir in the sugar, then pour the coffee back and forth between two jugs from a height to make it frothy. Serve hot in small cups.

Tips

• No grains of selim? Use ½ tsp black peppercorns with a pinch of ground nutmeg for a similar peppery warmth.
• Contains caffeine: strong stuff, so small cups are traditional.

Sources

Written in our own words after cross-checking these recipes:

Homegrounds CREATE!