Healthy Cooking with Ginger
Ginger is an important food condiment and spice which boosts the immunity and is believed to have anti-inflammatory properties. Our current series of recipes follows the theme of boosting immunity and health with ginger as an important ingredient in a variety of West African Recipes.
- 1 tablespoon of crushed ginger
- 3 ripe plantains (Chop plantains into cubes)
- 4 sticks of hwentia (selim pods)
- 1 teaspoon cloves
- 4 cardamon
- Whole black pepper to taste
- 2 tablespoons finely chopped onions
- 2 tablespoons chili (or red pepper flakes)
- Blend all dry ingredients with a food processor/ coffee grater
- Add all ingredients to cubed plantains
- Mix well
- Heat vegetable oil (peanut oil) to about 35 degrees Fahrenheit
- Fry onions until slightly browned
- Put seasoned plantain into hot oil
- Deep fry until golden brown
- Remove plantain from oil
- Place on paper towel to absorb excess oil
- Serve hot with dry roasted nuts
- 3 large ginger roots (pounded)
- 1 lemon/ 2 limes
- 1 cup of pineapple juice
- 1 cup of sugar
- A few cinnamon sticks/ cloves
- 6 cups of water
- In a kettle boil six cups of water
- Pour boiled water over ginger
- Cover with lid/ clean cloth
- Wait 1 hour
- Place clean paper towel/ cheesecloth in strainer
- Pour the mixture in a large bowl/ pitcher
- Squeeze the cloth to extract all the liquid from the ginger root
- Mix the citrus juice, sugar & spices
- Fill the bowl with lukewarm water to make a gallon
- Strain the ginger beer once more and refrigerate until chilled
- Serve over ice with dishes from West Africa
Cuisine: West African
Prep time: 10 mins
Cook/ Infuse time: 20 mins
Total time: 30 mins
Serves: 8 servings
Bissap is a refreshing traditional drink popular in West Africa. It is drunk on special occasions like traditional weddings and during festivals. Its deep red colour comes from the petals of the roselle hibiscus ﬂower. It is packed with antioxidants and believed to have medicinal properties and to boost immunity.
Note: Individuals who drink herbal drinks and teas should let their doctors know, as some herbs have the potential to interact with medications.
- 2 cups dried hibiscus petals
- 8 cups boiling water
- 1 cup white sugar or sweetener
- 5 cloves
- 3 cinnamon sticks
- 2 to 3 tablespoons fresh
- chopped or crushed ginger to taste
- 1 tablespoon lemon juice
- Measure the water into a large pot and bring to the boil.
- Turn off the heat and add the dried hibiscus petals.
- Stir in the sugar or sweetener to dissolve.
- Add cloves, cinnamon sticks, ginger, and lemon juice to taste.
- Steep the petals and spices for at least 20 minutes then strain with a fine-mesh sieve.
- Dilute to taste if necessary.
- Chill in the refrigerator and serve cold as a refreshing drink or warm as an infusion.