Cafe Touba is Senegalese spiced coffee associated with the city of Touba and widely enjoyed throughout the country.
Grains of Selim bring a smoky, peppery aroma that complements dark-roast coffee and a modest amount of sugar.
Toast the spices gently and grind them with the beans so their aroma infuses evenly during brewing.
Serving Suggestions
Serve hot in small glasses after a meal or alongside bread and pastries.
Recipe Notes
Grind the coffee and spices shortly before brewing; the dry mixture can be stored airtight for one week.
Senegalese Cafe Touba
Strong Senegalese coffee perfumed with grains of Selim, cloves, and sugar.
Equipment
- Small skillet
- Spice grinder or mortar
- Medium saucepan
- Cloth coffee filter or fine-mesh strainer
Ingredients
Spiced Coffee
- 1/2 cup dark-roast coffee beans
- 2 tbsp grains of Selim broken into pieces
- 1 tsp whole cloves
- 5 cups water
- 1/3 cup granulated sugar or to taste
Instructions
Toast and Grind:
- Toast coffee beans, grains of Selim, and cloves in a dry skillet over medium-low heat for 2 to 3 minutes until fragrant. Cool briefly, then grind to a medium-coarse texture.
Brew:
- Bring water to a boil in a saucepan. Stir in the coffee-spice mixture, lower the heat, and simmer gently for 5 minutes. Remove from heat and steep for 4 minutes.
- Pour through a cloth coffee filter or a fine-mesh strainer lined with filter paper. Stir in sugar while hot.
Serve:
- Pour into small heatproof glasses and serve immediately.
Notes
- Grains of Selim are smoky and potent; break the pods before measuring for a balanced cup.
- Brewed Cafe Touba keeps refrigerated for two days and can be reheated gently or served over ice.
Nutrition
Calories: 50kcalCarbohydrates: 13gSodium: 5mgSugar: 11g