Agbalumo Drink

What we know so far

Agbalumo (udala in Igbo, alasa in Ghana) is the African star apple, the orange fruit with the sour-sweet, slightly tannic flesh and the gummy skin that fills the markets from December to April and is eaten straight, with a pinch of salt. Turning it into a drink is a newer Nigerian idea and there are two ways: blend the flesh with honey and water and strain it for a thick, tangy, pink-orange juice, or, in Kitchen Butterfly's version, simmer the skins and seeds with sugar, cardamom, vanilla and a few saffron strands into a clear, spiced cordial served on ice. Both taste of the season. The chewed pulp left in the sieve is what Nigerian children turn into chewing gum.

The draft was written from 2 published sources and holds 11 ingredients and 4 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting