Mamajuana dominicaine
Écorces et herbes séchées infusées plusieurs jours dans du rhum, du vin rouge et du miel, surnommée le "philtre d'amour" dominicain.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Rinse the bark mix
Put the dried mamajuana bark and herb mix in a colander and rinse under cold running water, rubbing the pieces with your fingers to remove dust, splinters and any loose bits.
- 100 g bark and herb mix
✅ C'est prêt quand : the rinsing water runs clear instead of cloudy with dust
Soak in water
Place the rinsed bark in a clean jar, cover completely with the water, and let it sit in the fridge or another cool spot for 24 hours. This first soak pulls out dust and raw bitterness and softens the wood a little, so the alcohol later picks up flavor instead of harshness.
- 100 g bark mix (from step 1)
- 1 litre water
✅ C'est prêt quand : the water has turned light brown and the bark pieces feel slightly softened
Pack the bottle
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add rum and wine
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Sweeten with honey
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Let it steep
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve the drink
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Rinse the bark mix
Put the dried mamajuana bark and herb mix in a colander and rinse under cold running water, rubbing the pieces with your fingers to remove dust, splinters and any loose bits.
- 100 g bark and herb mix
✅ C'est prêt quand : the rinsing water runs clear instead of cloudy with dust
Soak in water
Place the rinsed bark in a clean jar, cover completely with the water, and let it sit in the fridge or another cool spot for 24 hours. This first soak pulls out dust and raw bitterness and softens the wood a little, so the alcohol later picks up flavor instead of harshness.
- 100 g bark mix (from step 1)
- 1 litre water
✅ C'est prêt quand : the water has turned light brown and the bark pieces feel slightly softened
Pack the bottle
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add rum and wine
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Sweeten with honey
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Let it steep
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve the drink
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Mamajuana grew out of an old Taíno practice of steeping native bark and herbs in water for their medicinal properties. After colonization, rum and later red wine and honey were added, turning a healing tonic into the dark, fragrant liqueur Dominicans know today.
For generations it has been made at home, with each family keeping its own bark mix and ratios, and the same bottle refilled again and again over the bark until it finally loses its strength.
⭐ Why It's Famous
It is famous across the Caribbean as the Dominican Republic's signature spirit and as a playful, widely believed 'love potion,' sipped in small shots at bars, beach stands and family gatherings.
💡 Fun Fact
Many Dominican households and bars never buy a fresh bottle of bark — they simply top up the same jar of soaked wood with new rum, wine and honey, sometimes for months, before replacing it.
Dominican Republic, nationwide
18.49°N, -69.93°W
Recettes similaires
Comments (0)
No comments yet. Be the first to share your thoughts!