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Touba coffee (also known as Sufi coffee) is a bold and aromatic traditional spiced coffee that is drank every morning in African countries like Senegal, Gambia, Guinea Bissau and Mali.
It is a spiced coffee infused with Grains of Selim (Xylopia eathiopica) (Djar, Guinea Pepper) and cloves for a warm, peppery kick. This coffee is an integral part of Senegalese culture, offering a uniquely spicy, smoky, and energizing flavor—perfect for Suhoor or an after-Iftar pick-me-up.
Touba coffee was first introduced to Senegal in 1902 by religious leader Sheikh Amadou Bamba Mbacke.
Grains of Selim is a spice that is native to West and Central Africa. The seeds are contained in a hard pod and has a musky flavour. It is used in a similar way to black pepper in local cuisines.
How to make Touba Coffee
Ingredients:
2 cups of water
2 tablespoons ground coffee (medium to dark roast)
1 teaspoon ground Grains of Selim (Djar, Guinea Pepper)
1/2 (half) teaspoon crushed cloves
Brown sugar or honey to taste (optional)
Milk of choice (optional)
Instructions:
1) Boil the Spices – In a small pot, bring water, Grains of Selim and cloves to a boil. Simmer for 5 minutes to release their aroma.
2) Brew the Coffee – Add ground coffee, stir, and simmer for another 3-5 minutes.
Strain & Serve – Pour through a fine strainer or cheesecloth into cups.
3) Sweeten & Enjoy – Add sugar or honey or milk to taste. Serve hot and experience the rich, spiced flavors!
Pro Tip: Traditionally brewed in a kettle over open fire, Touba Coffee has a deep, smoky essence. Serve it in small cups for an authentic touch!
Sources: Perfect Daily Grind, Hey Day Recipe
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