Demitasse Dakar
Demitasse Dakar Recipe - A Delicious Senegalese Coffee Beverage
Introduction
Demitasse Dakar is a traditional coffee recipe that originated in Dakar, Senegal. This rich and flavorful coffee is perfect for serving after a meal or as a mid-day pick-me-up.
History
Demitasse Dakar has been enjoyed in Senegal for generations. It is a popular coffee recipe that is often served in homes and cafes throughout the country. The name "demitasse" refers to the small, espresso-sized cups that the coffee is traditionally served in.
Ingredients
How to prepare
- Measure 0.25 lb (113 g) of drip grind coffee in a 2 qt (1.89 liters) glass or enamel saucepan.
- Stir in 1 egg, slightly beaten and enough water to mix thoroughly (about 0.5 cup).
- Pour 1 qt (946 ml) of rapidly boiling water over the coffee and stir up.
- Bring slowly to a boil, stirring occasionally.
- Remove from heat, cover, and allow to stand for 3 to 4 minutes.
- Strain through a fine sieve or cheese cloth into a hot serving pot.
- Pour into small demitasse cups.
- Serve black.
Variations
- For a richer flavor, try adding a splash of cream or a sprinkle of cinnamon to your Demitasse Dakar.
Cooking Tips & Tricks
To ensure the best flavor, be sure to use high-quality drip grind coffee for this recipe. The addition of an egg helps to clarify the coffee and create a smooth, rich flavor. Be sure to strain the coffee through a fine sieve or cheese cloth to remove any grounds before serving.
Serving Suggestions
Serve Demitasse Dakar alongside a sweet treat, such as a cookie or pastry, for a delightful afternoon snack.
Cooking Techniques
The key to a delicious Demitasse Dakar is to slowly bring the coffee to a boil and allow it to steep for a few minutes before serving.
Ingredient Substitutions
If you don't have drip grind coffee on hand, you can use espresso or French press grind coffee as a substitute.
Make Ahead Tips
Demitasse Dakar is best served fresh, but you can prepare the coffee mixture ahead of time and store it in the refrigerator until ready to serve.
Presentation Ideas
Serve Demitasse Dakar in elegant demitasse cups for a sophisticated presentation.
Pairing Recommendations
Pair Demitasse Dakar with a light dessert, such as a fruit tart or custard, for a delightful end to a meal.
Storage and Reheating Instructions
Store any leftover Demitasse Dakar in an airtight container in the refrigerator. To reheat, simply pour the coffee into a saucepan and heat gently over low heat until warmed through.
Nutrition Information
Calories per serving
Each serving of Demitasse Dakar contains approximately 5 calories.
Carbohydrates
Each serving of Demitasse Dakar contains approximately 1 gram of carbohydrates.
Fats
There is no fat in Demitasse Dakar.
Proteins
Each serving of Demitasse Dakar contains approximately 0.5 grams of protein.
Vitamins and minerals
Demitasse Dakar is not a significant source of vitamins or minerals.
Alergens
This recipe contains eggs.
Summary
Demitasse Dakar is a low-calorie coffee recipe that is free of fats and a good source of protein.
Summary
Demitasse Dakar is a traditional Senegalese coffee recipe that is perfect for serving after a meal or as a mid-day pick-me-up. This rich and flavorful coffee is easy to make and sure to impress your guests.
How did I get this recipe?
I remember the excitement that washed over me when I first saw this recipe for Demitasse Dakar. It was a warm summer day, and I had just finished browsing through a cookbook that my dear friend Lucy had gifted me. As I flipped through the pages, a particular recipe caught my eye - a rich and aromatic coffee dessert called Demitasse Dakar.
I had never heard of this dessert before, but the combination of coffee and sweet flavors intrigued me. I knew I had to try making it. However, the recipe was quite complex and involved multiple steps. I decided to reach out to Lucy for guidance, as she was an excellent cook and always willing to share her knowledge with me.
When I called Lucy to ask her about the recipe, she was thrilled that I was interested in trying it out. She explained that Demitasse Dakar was a traditional Senegalese dessert, often served at special occasions and gatherings. The dessert comprised a rich coffee custard topped with a layer of caramelized sugar. Lucy went on to describe the intricate process of making the dessert, from brewing the perfect cup of coffee to tempering the eggs for the custard.
I was both daunted and excited by the prospect of making Demitasse Dakar. I knew it would be a challenge, but I was determined to master the recipe. Lucy offered to walk me through the steps, and we set a date for me to come over to her house and learn how to make the dessert.
The day of the cooking lesson arrived, and I eagerly made my way to Lucy's house. As soon as I walked in, I was greeted by the warm, inviting aroma of coffee and spices. Lucy had already prepared all the ingredients we would need for the Demitasse Dakar, and she had laid them out neatly on the kitchen counter.
We started by brewing a strong pot of coffee, using freshly ground beans and a touch of cinnamon. As the coffee simmered on the stove, Lucy showed me how to prepare the caramelized sugar for the topping. She expertly melted sugar in a saucepan until it turned a deep golden brown, then poured it onto a baking sheet to cool and harden.
Next, we moved on to making the custard base for the dessert. Lucy carefully separated the eggs, reserving the yolks for the custard and saving the whites for another dish. She whisked the yolks with sugar and a splash of vanilla extract, then slowly added the hot coffee to create a smooth, velvety custard.
Once the custard was ready, we poured it into individual serving dishes and placed them in the refrigerator to set. While we waited for the custard to chill, Lucy taught me how to make a simple whipped cream to accompany the dessert.
Finally, the moment of truth arrived. We took the chilled custard out of the refrigerator and carefully sprinkled the caramelized sugar on top. The sugar crackled and bubbled as it caramelized, forming a shiny, golden crust on top of the custard.
I couldn't believe how beautiful the Demitasse Dakar looked. The combination of rich coffee, creamy custard, and sweet caramel was truly a feast for the senses. Lucy and I sat down to enjoy our creation, savoring each spoonful of the luscious dessert.
As I took my first bite of the Demitasse Dakar, I felt a rush of pride and satisfaction. I had successfully learned how to make this intricate and delicious dessert, thanks to Lucy's guidance and expertise. I knew that this recipe would become a treasured addition to my repertoire, to be shared with friends and family for years to come.
In the end, I was grateful for the opportunity to learn how to make Demitasse Dakar. It had opened my eyes to a new world of flavors and techniques, and it had strengthened my bond with Lucy, who had generously shared her knowledge and passion for cooking with me. I knew that this recipe would always hold a special place in my heart, a reminder of the joy and fulfillment that can come from mastering a new culinary challenge.