Mate
Mate is a bitter, grassy herbal infusion made from yerba mate leaves, sipped through a metal straw from a hollowed gourd. It is shared in a circle with friends and family across Argentina, Uruguay, Paraguay and southern Brazil. It has a gentle energizing effect similar to coffee.
Mate en calabaza: No machine-readable author provided. Jorgealfonso assumed (based on copyright claims)., CC BY-SA 2.5 (Wikimedia Commons)
Where it comes from
Mate was first prepared by the Guarani people and later spread across the Southern Cone, where it became a daily ritual and symbol of hospitality. It is served hot, or cold as tereré in Paraguay.
Explore the cuisine of Argentina, Uruguay, Paraguay.
Make Mate at home
Ingredients
- 1/2 gourd of yerba mate leaves (about 1/2 cup)
- Hot water, about 160-170 F (not boiling)
- A mate gourd and metal bombilla straw
- Sugar or honey, optional
- Mint or lemon peel, optional
- A thermos for refilling
How it's made
- Fill the gourd about two-thirds with dry yerba mate.
- Cover the opening, tilt the gourd so the leaves pile on one side, leaving a hollow.
- Pour a little cool water into the hollow to moisten the leaves, then insert the bombilla.
- Pour hot water into the hollow, not over the leaves, and sip right away.
- Keep refilling with hot water; the host passes the gourd around the circle.
- Add sugar, honey or herbs to taste.
Variations
- Tereré: served ice cold with herbs and citrus.
- Mate cocido: brewed in a bag or pot like tea.
- Chimarrao: the strong, unsweetened southern Brazilian style.
Cook’s tip: Never use boiling water; it scorches the leaves and makes the mate bitter.
Related dishes
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
- Mate en calabaza: No machine-readable author provided. Jorgealfonso assumed (based on copyright claims)., CC BY-SA 2.5 (Wikimedia Commons)