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Jus de Souchet (Tiger Nut Milk)
Jus de Souchet (Tiger Nut Milk) is a traditional Burkinabe recipe for a classic drink made from tiger nuts macerated in water that's served sweetened with sugar. The full recipe is presented here and I hope you enjoy this classic Burkinabe version of: Tiger Nut Milk.
prep time
10 minutes
cook time
40 minutes
Total Time:
50 minutes
Additional Time:
(+24 hours soaking)
Serves:
4
Rating: 
Tags : Vegetarian RecipesVegetable RecipesBurkina-faso Recipes
It was the Spanish who brought this recipe for making a drink from tiger nuts to Burkina Faso. In Burkina Faso the tiger nut is known as
pois-sucré (sweet peas) or tchoncon where pois-sucré is the diminutive term for
pois de terre sec sucrés (dried sweet pea potatoes).
Ingredients:
250g dried
tiger nuts
1l water
sugar, to taste (optional)
Method:
Pick over the nuts and remove any that are damaged or rotten. Place the nuts in a large bowl, cover with plenty of water and set aside to soak for 24 hours. Change the water at least three times during this period to prevent the risk of fermentation.
Drain thoroughly, transfer to a food processor, add a little of the water and process until smooth. Now add remaining water and pulse to mix. Pour into a bowl and set aside to infuse for 30 minutes.
After this time strain through a fine-meshed sieve lined with a double layer of cheesecloth (muslin).
Bottle the liquid and chill in the refrigerator before serving. To serve, pour into glasses, sweeten with a little sugar and serve immediately.
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