Tomi, pronounced “tom-ee” is a beverage, like bissap, that I enjoyed throughout my childhood in Cote d’Ivoire. I had not thought about that drink until recently: I was having dinner at a Mexican restaurant, and somebody ordered a tamarind-flavored beverage. I tried it and realized that it tasted very similarly to my childhood drink! It turns out that tomi, short for tomidji, is made out of tamarind pulp. Tomidji actually means “water of tamarind.” Refreshing and light, it is the perfect beverage to have on a scorching day.
This recipe contains a small amount of lemon juice as I prefer it that way, but adding pineapple juice is also an option.
Tomi Recipe
Print recipeIngredients
- 2 tamarind
- 1 lemon
- 4 cups water (~ 1 liter)
- sugar to taste
Directions
| 1. | Heat up the water until it just begins to boil and pour it on top of the tamarind Remove the hard outer layer of the tamarind flowers and the string like material around the rinds as well, and place the flowers in a big bowl |
| 2. | Pour the water on top of the tamarind and let steep for about 20 min, or until cool enough to put your hands in |
| 3. | Using your hands, break down the flesh of the tamarind. There are seeds in the center, remove them as you break down the flesh |
| 4. | Let steep for at least another hour and then using a fine mesh strainer, filter the liquid twice. There might still be some smaller particulates left, that's okay |
| 5. | Squeeze the juice of one lemon into the bowl, add sugar to taste and stir with a wooden spoon |
| 6. | Refrigerate for at least 2 hours. Enjoy! |
