As a first note, I do not yet have the words to write coherently about the current conflict. Anything I would have said has been written already. Be kind to one another, and remember that people have a right to life and to be safe in their homes.
This warming, piquant drink has been very comforting for the past few weeks. It is based on a series of ginger drinks common across West Africa, called gnamakoudji, tangawizi, emudro, among other things. I initially encountered this drink in a book by Jessica B. Harris, the doyenne of African and African-American cooking here in the US. I strongly recommend taking a look at her work.
Spiced Ginger Drink
Based on recipes by Jessica Harris in The Africa Cookbook and Armelle Dee
2 3 inch/8 centimeter pieces of fresh ginger
1/4 cup agave nectar
¼ cup lime juice
1 cinnamon stick
2 pieces star anise
5 cloves
10 peppercorns
2 cups hot water
8 cups cold water
- Peel the ginger – the easiest way to do so is to rub it with a spoon. Then, crush the ginger using a mortar and pestle or a food processor.
- Add the ginger, agave nectar, lime juice, and spices to a bowl. Pour the hot water over the mixture and let stand, covered, for one hour.
- Strain the liquid into a large pitcher. Add cold water and mix, then refrigerate.
- The drink tastes best after it has been allowed to sit for about four hours. It keeps for a week in the refrigerator.
