Sumo de Cajamanga

Name: Sumo de Cajamanga
Cuisine: Sao Tome and Principe
Ingredients: Ripe Cajamanga (ambarella) fruits, peeled and pitted — 6; Water — 500 ml (2 cups); Sugar, or to taste — 3 tbsp; Ice, to serve

The Quirky Foodster Team

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Ingredients

Ripe Cajamanga (ambarella) fruits, peeled and pitted — 6
Water — 500 ml (2 cups)
Sugar, or to taste — 3 tbsp
Ice, to serve

Method

Combine the peeled cajamanga flesh with the water in a blender.
Blend until smooth.
Strain through a fine sieve to remove any fibrous bits, if desired.
Stir in sugar to taste.
Chill thoroughly and serve over ice.

Introduction: A refreshing juice made from cajamanga (ambarella fruit), tangy and tropical.

Cultural Background: Cajamanga, a tart-sweet tropical fruit found throughout Sao Tome and Principe, makes a popular refreshing juice, especially welcome in the islands' warm, humid climate.

Tips: Choose fully ripe fruit for the best natural sweetness and flavour. Strain thoroughly for the smoothest, most refreshing drink.

Variations: Add a squeeze of lime for extra brightness; blend with a little pineapple for a tropical fruit blend variation.

Storage: Store in a sealed container in the refrigerator for up to 2 days.

Reheating: This drink is served cold and is not reheated.

Nutrition: Approx. 90 kcal, 0 g protein, 22 g carbohydrate, 0 g fat per 250 ml serving.

FAQs:

Q: What is cajamanga?

A: Also known as ambarella or hog plum, a tropical fruit with a tangy, slightly sweet flavour, popular across West and Central Africa.

Q: Can other fruits be substituted?

A: Mango or a mix of tropical fruits can be used if cajamanga is unavailable, adjusting sugar to taste.