Mabuyu (Swahili for Baobab seeds) are one of the must-haves whenever you visit Mombasa. The seeds are normally white once scrapped off the gourd then cooked. Yeah they are actually cooked. I found out not so long ago.
My favorite ones are the cardamon ones and I totally don’t mind having a colored mouth(red/green/purple) afterwards.
So if you ever come across raw baobab seeds and you are wondering what to do with them, this is what you will require and do to make them look as yummy as the ones above.
2 cups of sugar
2 cups of water
1/2 cup of mabuyu flour
1/4 teaspoon chilli powder(optional)
1/4 teaspoon salt
1/4 teaspoon cardamon(optional)
Red or any food colour preferred.
- In a pan, add water, sugar, salt, chilli powder, food coloring, cardamon and cook on high heat stove.
- Mix and let it cook. Once the syrup starts to form, you will see lots of bubbles foaming. Keep stirring as it cooks.
- When the syrup starts to bubble down, it means the syrup has started to thicken, check if the syrup is sticky (not too sticky) then add the baobab seeds and mix well.
- Continue to cook as you stir and then add the mabuyu flour and mix well. Continue cooking until the syrup starts to crystallize and starts coating the mabuyu seeds.
- Remove the perfectly coated mabuyu and place them on a plate. Let them cool completely.
- After it’s all cooled down, it’s ready to be savored. You should try this at home!