Attaya Culture

Attaya is the local tea that everyone drinks throughout the day and night.

It is similar to “Moroccan tea” – green tea, mint and sugar (lots more than our daily recommendation). The making of attaya is fun to watch. The tea is poured in and out from one glass to another, making thick layers of foam and bubbles. It is laborious, and it takes time to make, but one glass of attaya may contain more punch than your double espresso: a full cup of sugar and chok-full of tea leaves in a small kettle makes this brew so strong and sweet that you won’t ask for a second. But, often we are offered up to three rounds of attaya. Too sweet for my blood.

Here, a variation of attaya made with milk concentrate is shown. In the picture, the tea maker is Solou – the facility guardian at AVISU, our Gambian partner NGO – in action. Tea time!

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Pic. 1. Attaya kettle
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Pic. 2. Ingredients – milk concentrate, China green tea, sugar and vanilla sugar
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Pic. 3. Heating with charcoal (fan fan fan)
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Pic. 4. Fresh (or dried) mint is added if available
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Pic. 6. Pouring begins…
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Pic. 7. Wash the cups
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Pic. 8. Et voilà, Attaya is served!
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Pic. 9. & 10. Other kinds of Attaya – regular and with bissap (Hibiscus flower)

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