The ubiquitous home-made West African ginger drink can be found in most West African cities and towns in creative recycled vegetable-oil bottles. The strength of these West African ginger drinks is not to be sniffed at. They pack a punch and can be served chilled or with ice.
Warning: A non-numeric value encountered in /homepages/8/d566689207/htdocs/wp-content/plugins/cooked/templates/cp_recipe/section-recipe_info.php on line 101
6-8 Ginger roots
2-3 Zesty lemon juices
Sugar to taste
8 cupsSparkling water (or just plain water)
2-3 Cloves (optional)
dashGrains of Paradise (optional)
1Shave off the brown skin of the ginger roots.
2Blend or pound the shaved white ginger root to a pulp and put in a container.
3Boil about 8 cups of water (vary according to how strong you want the ginger drink)
4Add the boiled water to the blended pulp of ginger and leave to stand, covered.
5Leave to stand for an hour in room temperature.
6Pour the mixture into a jug through a strainer or a piece of cloth. Squeeze the cloth to make sure all the liquid is properly strained.
7Add the lemons or indeed any other citrus juice such as pineapple into the mixture for that zesty taste.
8Add the sugar and spices (cloves, cinnamon and grains of paradise).
9Fill the jar with warm water to a desired quantity. Leave to stand in a warm place for one more hour
10Strain the ginger drink mixture again and refrigerate until chilled and you are ready to have a heady splash of something strong that could shoo certain ailments away!
Warning: A non-numeric value encountered in /homepages/8/d566689207/htdocs/wp-content/plugins/cooked/templates/cp_recipe/section-fullscreen.php on line 3