A dairy-free milk pressed from benne — the sesame seed the enslaved brought from West Africa to the Lowcountry. Calcium-dense, lactose-free, and threaded through Gullah Geechee foodways.
Benne is the seed the enslaved carried from West Africa and planted in the Lowcountry soil — the foundation of Gullah Geechee benne wafers, benne soup, and candy. A milk made from benne is a Gullah heritage food in a new form, keeping a West-African-to-Carolina lineage alive in the cup.
Benne (sesame) is one of the most calcium-rich seeds, making benne milk a dairy-free way to support bone health — critical for a lactose-intolerant population that often misses dietary calcium. It also delivers magnesium and iron, supporting blood pressure and the blood, plus copper and the lignan sesamin, which has been studied for cholesterol-lowering and antioxidant effects. As an unsweetened plant milk it is functional and mineral-dense; whole or lightly toasted seeds carry the most flavor and nutrition. The calcium is best absorbed when the seeds are well-ground (using hulled or thoroughly blended seeds reduces the oxalate that can bind calcium).
Soak benne (sesame) seeds, blend with water (about 1/2 cup seeds to 3 cups water), and strain through a fine cloth. A pinch of salt, a date, or cinnamon rounds it out. Lightly toasting the seeds first deepens the flavor. Keeps refrigerated 3-4 days.
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