There aren’t that many mentions of kolanuts in Nigerian cuisine but I found one in the Beverage chapter of Miss Williams’ Cookery Book (1957) where the reader is encouraged to “Choose red kola nuts.” The directions are instructive – beware of the vessels you use to break down the kola nuts – make sure they are pepper free, and perhaps the most important “Only people who eat kola like this drink; and they prefer it taken hot.”
First up – plain syrup, which is where it all began for me. In the process, I learned a few things
- kola nuts are related to okro – the syrup turned viscous and reminded me of okro. I researched and voila!
- it would make a great botanical pairing with gin and other such drinks
- it retains its bittersweet character throughout and reminds me of asala where the effects after drinking water are bitter – sweet – bitter. I also thought it had traces of saccharine, a bit like licorice where you perceive a chemical-quality
- there’s a colour change when broken down – the pieces oxidize quickly, especially with grating. They turn a rusty orange
- the kola nut is crunchy, but also rubbery – you can teary it apart, but it crunches as well – chewy nut, astringency, powderiness on the tongue
Kola Nut Syrup
A quick and easy syrup made with Kola nuts. It can be enjoyed hot or cold, with still or sparking water, or used as a mixer in cocktails and mocktails
Ingredients
Equipment
Method
- Set the box grater into a medium pot. Using the side with large holes, carefully grate the kola nuts. The shreds will oxidize quickly, turning a rust-copper colour
- Carefully add the boiling water, and the sugar. Stir – the colour will become rust-red and it'll produce a vegetal aroma
- Bring to the boil on medium to high heat, uncovered, stirring now and again. The shreds will sink, then rise with time. Allow to cook until bubbling and somewhat thickened,10 to 12 minutes
- Turn off the heat and leave to rest, covered, for 4 hours or overnight
- Pass the bright-orange syrup-gel through a fine-mesh strainer, into a blender; reserve the candied kola nut shreds (for a kola nut smoothie and kola nut candy) and set aside
- Blend the syrup-gel on high speed to reset the texture. It will turn creamy and frothy. Allow it to sit and settle, 10 to 20 minutes, until it returns to the transparent, orange thin syrup without the viscosity
- To make a drink, combine a third of a cup of kola nut syrup with about two-thirds cup of hot or cold water, still or sparkling; or with palm wine for a contemporary exploration. Taste and adjust per your needs. Stir
- Enjoy it hot or cold
- Refrigerate any leftover syrup for up to 1 week
So there, I hope you enjoy this – more kola nut drinks to come!
