How to Make Sahou – A Garifuna Cassava-based Drink
If you’re in the mood for a taste of Belize, try making a delicious pot of the Garifuna cassava-based drink – sahou. Cassava (ereba in Garifuna) is a staple in Garifuna cuisine. It is used to make many things, including sahou, which is a thick, warm, and flavorful drink. Sahou is normally served at traditional celebrations, including Garifuna Settlement Day.
On November 19, various parts of the country, especially Dangriga Town, celebrate the arrival of the Garinagus to Belize. The town is flooded with traditional song, dance, food, and, of course, drinks!
As Garifuna Settlement Day draws nearer, put on your apron, grab your utensils, and enjoy festivities in the comfort of your home!
Ingredients
- 1 pound cassava
- 2 cups of coconut milk
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1 teaspoon vanilla
- Sweetener of your choice (condensed milk, sugar, honey)
Instructions
- Grate the cassava (use the zester side) and add 2 to 3 cups of water to the grated cassava.
- Use a strainer and squeeze the liquid from the grated cassava and water mixture. You will have “cassava liquid” in your bowl, and the dried residue in your strainer.
- Pour the cassava liquid into your pot with the coconut milk, cinnamon, and nutmeg.
- Cook over low heat, consistently stirring the cassava liquid. After about 10 to 15 minutes, add your sweetener and continue stirring until you reach your desired consistency. Most locals like their sahou smooth like porridge!
- Let it cool (unless you prefer it steamy), pour some into your glass, and cheers!
After a successful attempt at making sahou, it is only fitting to make it the real deal with a trip to Belize! Relax on the sandy beaches, with the sounds of rushing waves, diving pelicans, and cheerful locals as you take a sip of locally-made sahou. Belize is calling you, and it is time to answer!
Recipe from Warasa Garifuna and How To Make the Belizean drink ‘Sahou’
Banner Photo Credit: Taste Belize