Kinkeliba: the Sahel herbal tea, between Senegal and Mali

Kinkeliba is a traditional herbal tea from the Sahel, made from the dried leaves of a shrub called Combretum micranthum. It is drunk in particular in Senegal and Mali, especially in the morning and at the end of a meal. This guide presents its botanical identity, its preparation and its names in different languages.

What is kinkeliba?

Kinkeliba refers to the dried leaves of Combretum micranthum, a shrub of the Combretaceae family that grows in the countries of the Sahel: Senegal, Mali, Niger, Burkina Faso, Guinea and Guinea-Bissau, as well as Togo, Benin, Côte d'Ivoire and Sudan. In Senegal, the dried leaves are traditionally sold attached to their branches, tied into large bundles with strips of leaves from the rônier, a local palm tree.

How is kinkeliba prepared?

A pinch of dried leaves, or a teabag, is infused in simmering water: allow 3 to 5 minutes for a teabag, a little longer for whole leaves, depending on the strength desired. The colour turns amber as the infusion continues. The drink is sweetened to taste and drunk hot or cold. Some families add a few bissap flowers, mint or a clove.

When is kinkeliba drunk?

In Senegal and Mali, kinkeliba traditionally accompanies breakfast, often with bread. It is also served at the end of a meal, and during Ramadan, at the time of breaking the fast.

Kinkeliba, séréo, talli: names in different languages

Kinkeliba has other names depending on the West African language: séréo or sexo in Wolof, talli in Fula, kokobé or golobé (sometimes spelled ngolobé) in Bambara.

Learn more

Want to discover other African infusions? Our article on bissap, the West African hibiscus drink presents another traditional drink from Senegal, and our article on exotic African and Caribbean infusions widens the tour.

Frequently asked questions about kinkeliba

What does kinkeliba taste like?

A vegetal, mild and slightly tannic taste, sometimes compared to a more herbaceous rooibos. The longer the infusion, the more its character asserts itself; it can be sweetened to taste.

Where does kinkeliba come from?

From a shrub of the Sahel savannas, Combretum micranthum, found from Senegal to Sudan, by way of Mali, Niger, Burkina Faso, Guinea and Côte d'Ivoire. The leaves are harvested then dried before being sold.

How long should kinkeliba be left to infuse?

About 3 to 5 minutes for a fresh teabag, a little longer for loose whole leaves. The longer the infusion, the more the amber colour and vegetal character assert themselves.

How should kinkeliba leaves be stored?

In a dry place, away from light and moisture, in a well-closed bag or box. Stored this way, the leaves keep their scent for several months.