Jebena coffee
Green beans roasted to order, ground with cardamom and ginger, boiled in a clay jebena and poured through a palm filter.
History and culture
More ritual than drink: the roasting scents the room, and three rounds are poured — the third, the baraka, must not be refused.
Ingredients
- 4 tbsp green coffee beans
- Cardamom, cloves, a little ginger
- Water
- Sugar to taste
How it is made
- Roast the green beans on a brazier until dark.
- Grind with cardamom, cloves and ginger.
- Boil in the long-necked jebena; let it rise three times.
- Pour from a height through a palm filter into small cups.