Senegalese Spiced Pepper Coffee

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Cafe Touba is the signature spiced coffee of Senegal, traditionally crafted by the Mouride Muslim brotherhood in the holy city of Touba. The defining ingredient is selim pepper (Xylopia aethiopica), which is blended with cloves, ginger, and nutmeg to create the warming 'diar' spice mix. Dark-roasted coffee is then slow-simmered with this blend and served generously sweetened in small cups throughout the day.

Nutrition Facts

Per serving (estimated)

• 65 kcalCalories
• 0 gFat
• 0 gSaturated Fat
• 16 gCarbs
• 0 gFiber
• 13 gSugar
• 0 gProtein
• 10 mgSodium
• 70 mgPotassium
• 12 mgCalcium
• 0.2 mgIron
• 0 mgVitamin C
• 0 mcgVitamin A

Ingredients

For the Diar Spice Blend

• 2 tsp dried selim pepper (Xylopia aethiopica), coarsely ground
• 1 tsp whole cloves
• 1/2 tsp ground ginger
• 1/4 tsp freshly grated nutmeg

For the Coffee

• 4 cups filtered water
• 4 tbsp coarsely ground dark roast coffee (Robusta preferred)
• 1/4 cup granulated sugar, plus more to taste
• Pinch of fine sea salt (optional)

Directions

1. Toast the selim pepper, cloves, ginger, and nutmeg together in a dry skillet over medium heat for 1 to 2 minutes, stirring constantly until fragrant; let cool slightly, then crush the cloves with the flat of a knife.
2. Combine the toasted spices with the coarsely ground coffee in a small bowl and stir to blend evenly.
3. Bring the filtered water to a rolling boil in a medium saucepan over high heat.
4. Add the spiced coffee mixture and the pinch of salt to the boiling water, stirring once to combine.
5. Reduce the heat to medium-low and simmer gently for 8 to 10 minutes, allowing the spices to fully infuse into the brewing coffee without boiling hard.
6. Remove the saucepan from the heat, cover, and let the mixture rest off the heat for 3 minutes so the grounds settle and the flavors deepen.
7. Strain the coffee through a fine-mesh sieve lined with cheesecloth into small cups or a teapot, pressing gently on the grounds to extract maximum flavor.
8. Stir in the sugar until dissolved, taste, and adjust sweetness before serving hot in traditional small handleless cups.

Cook’s Notes

• Selim pepper (also called djar, Senegalese long pepper, or grains of Selim) is essential to authentic flavor; if unavailable, substitute with 1/4 tsp cracked black pepper plus a pinch of ground allspice.
• For the most aromatic brew, start with whole coffee beans and roast them in a dry pan with the whole spices for 3 to 4 minutes before grinding.
• Traditionally served very sweet in small 3 to 4 ounce portions rather than large mugs, and often shared from a single pot among family and visitors.
• The diar spice blend can be made in bulk and stored in an airtight jar for up to 3 months, ready to be stirred into any dark coffee for an instant Senegalese touch.
• Use a coarse grind similar to French press to prevent excessive bitterness during the long simmer; finely ground coffee will turn muddy and bitter.

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