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Touba coffee: recipe illustration
Breakfast

Touba coffee

A spiced coffee from West Africa, flavoured with Guinea pepper (Xylopia seeds) and often finished with butter or margarine for a round, comforting taste. It is drunk hot, sometimes sweetened, first thing in the morning or late in the day.

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Ingredients

Ingredients

Optional extras

Nutrition facts

95 kcal per serving

Protein
0.1 g
Carbohydrates
9.8 g
of which sugars
9.8 g
Fat
6.2 g
of which saturated fat
4.2 g
Fiber
0 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Heat the water in a saucepan until it begins to simmer.
  2. Add the ground coffee and the crushed Guinea pepper, then let it infuse over low heat for five minutes.
  3. Strain the liquid through a fine sieve or a coffee filter to remove the grounds.
  4. Return the coffee to the saucepan, add the sugar and heat for a few moments.
  5. Off the heat, stir in the butter vigorously until it melts and a light foam appears.
  6. Serve straight away, very hot, in small cups.

Variations and tips

With milk. Replace a quarter of the water with hot milk for a smoother drink.

With what you can find here. Guinea pepper is sold in African grocery shops; failing that, a little crushed black pepper gives a similar spicy note.

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Original Ecomely recipe.