🇹 Ethiopian / Modern · Traditional Drinks
🍈 Ethiopian Guava Juice
ዘፈፈ ጭማቂ — Zefefe Chumaki
Ethiopian Guava Juice — fresh guavas blended with water and strained to remove seeds, sweetened with honey and a squeeze of lemon. Guava contains more vitamin C than oranges — this simple juice is one of the most nutritious available.
Ethiopian guava grows in the highlands and Rift Valley areas — the white-fleshed and pink-fleshed varieties both produce excellent juice. At 4x the vitamin C of oranges per gram, guava juice is the most vitamin-C-dense fruit drink available.
Ingredients
Equipment: Blender, Fine sieve
- 6 ripe guavas — quartered
- 2 cups water
- 2 tbsp honey
- 1 tbsp lemon juice
- Ice
Method
- Blend guava quarters with 1 cup water until smooth.
- Strain through a fine sieve — press firmly to extract all juice.
- Dilute with remaining water.
- Add honey and lemon juice.
- Serve over ice.
Chef Tips
- Strain thoroughly — guava seeds are very hard.
- Pink-fleshed guava produces a more beautiful colour.
Common Mistakes to Avoid
- Not straining — seeds are unpleasant.
The Science
Guava has 4x more vitamin C per gram than oranges — the Ethiopian highland varieties are particularly concentrated. The blending process does not significantly destroy vitamin C as long as it is consumed quickly (oxidation begins rapidly once the cells are broken).
Nutrition (per serving)
Health Benefits
- 4x the vitamin C of oranges.
- Very high lycopene (in pink-fleshed varieties).
- Dietary fibre.
Cultural Note
Ethiopian guava juice is the community's vitamin C supplement — drunk at juice bars as a morning health boost, given to sick family members, and prepared for children as a natural immunity drink.
Storage & Serving
Storage: Drink immediately.
Reheating: Not applicable.
Serve with: At juice bars, As a breakfast drink, During illness as a vitamin C source