| Prep: 10 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| Ingredients | Qty |
|---|---|
| Dried kokam pieces | 20 |
| Coconut milk (14 ounces/can) | 2 cans |
| Fresh green chilies, finely chopped | 5 |
| Fresh coriander leaves, finely chopped | 2 tablespoons |
| Garlic, crushed | 4 cloves |
| Sugar | 2 teaspoons |
| Salt | To taste |
| Water | 6 cups |
| kcal | fat | saturates | carbs |
| 200 | 16g | 14g | 10g |
| sugars | fibre | protein | salt |
| 3g | 4g | 7g | 0.4g |
There’s an undeniable harmony that resounds when the world of Southern warmth meets West African spice in your cooking pot. It’s a harmony that I, as a die-hard Afrosouthern fusion connoisseur, couldn’t help but fall head over heels for. One such love, dear gourmand, is the Sol Kadi – a popular Kokam seed drink from the Konkan region of India that’s blissfully refreshing and packed full of gut-friendly goodness.
The Health-Boosting Bounty of Sol Kadi
What makes the Sol Kadi such an exciting addition to my repertoire is not just its wowing taste profile. Merging the wisdom of West African and Southern cooking styles, I constantly seek recipes that not only enthrall the taste buds but also provide a nutritional powerhouse. An essential part of this Sol Kadi recipe is kokam, a fruit that is not only rich in flavor but remarkable for its multitude of health benefits. Take it from scientific studies – the antioxidants in kokam are believed to combat inflammation, while its hydroxycitric acid can aid weight control. Add to this, its widely accepted use in Ayurvedic medicine as a digestive soother and you have an all-rounder health elixir in a refreshing and delicious drink.
A Melange of Flavor: The Afro-Southern Spin
In my world, where Southern comfort nests comfortably with the versatile spice palette of the West African kitchen, I find the Sol Kadi recipe comfortably aligns. Much like the traditional Nigerian Agbo drink I grew up with, or the much-loved Southern Sweet Tea, this drink possesses a balance of sweetness and potency that mirrors my culinary roots.
Despite its origin from the Konkan region of India, this recipe brings with it a familiar note of my Afro-South cuisine, especially when paired with dishes that can bask in its savory undertone. Think a steaming bowl of Lobia curry or a simple, classic Jollof rice, and watch as the Sol Kadi seamlessly melds into your gastronomic narrative.
It’s my hope that this recipe will find its way to your heart, and your kitchen, as it did mine. Here’s to raising a glass of Sol Kadi to good food, fusion and the pursuit of a deliciously healthy life.
What You’ll Need
- 20 Dried kokam pieces
- 2 cans (14 ounces/can) of Coconut milk
- 5 Fresh green chilies, finely chopped
- 2 tablespoons of Fresh coriander leaves, finely chopped
- 4 cloves of Garlic, crushed
- 2 teaspoons of Sugar
- Salt to taste
- 6 cups of Water
Method
Step One
Soak the dried kokam pieces in 1 cup of warm water for about 30 minutes. After they have soaked, crush the kokam with your hands in the water to extract all the juices.
Step Two
In a large bowl, combine the kokam juice, the rest of the water, and the coconut milk. Mix well.
Step Three
Add the finely chopped green chilies, crushed garlic, sugar, and salt to the coconut milk mixture. Stir to combine.
Step Four
Place the mixture in the refrigerator for about two hours to chill.
Step Five
Before serving, garnish the drink with freshly chopped coriander leaves. Serve cold, and enjoy this refreshing, digestive aiding drink.
