How to make yoghurt from Baobab fruit

Some experiences feel like they belong to another world, and learning to make baobab yoghurt at Limpopo-Lipadi was one of them. With the help of guide Onks and taught by housekeeper Mariam, co-owners Karen and Nigel discovered how to turn the fruit of Africa’s legendary “Tree of Life” into something creamy and tangy.

Baobabs are ancient giants, living anywhere from 1,000 to 3,000 years. Their swollen trunks and sprawling branches look almost otherworldly, but it is their fruit that truly astonishes. Packed with Vitamin C and antioxidants, it has long been treasured by both wildlife and people. Baboons are especially fond of it too. To reach the fruit, pick them up from around the tree or a sharp knock on a branch sends the pods tumbling down. Inside the pods you find hard white cubes, the treasure that becomes yoghurt.

The process is surprisingly simple. Knock down ripe pods and break them open, remove the white cubes and discard any black specks. Place the cubes in a bowl, cover with fresh water, add a splash of milk and about a teaspoon of sugar, then leave to ferment for 24 hours. Stir, sieve, and you are left with a tangy, creamy yogurt that is perfect poured over your morning cereal.

It is more than food. It is culture, history and nature blended, a superfood that here in Botswana is simply part of the rhythm of life. With thanks to Onks and Mariam for sharing it with us.

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