AFRICA
In some parts of Africa, including Egypt, Nigeria, Libya, and Ethiopia, the most popular tea is black with no milk but brewed with lemon, ginger or other spices. In many other places, including Kenya, Uganda, Tanzania, Rwanda, Burundi, and Somalia, milky, sweet Tangawizi Chai (tangawizi means “ginger”), also called Chai Ya Tangawizi, is the favorite. It can be made with fresh root ginger or powdered ginger and is very easy to prepare. Some people like to also add cardamom pods, cinnamon sticks, and/or cloves to the brew.
Ginger Tea
Serves: 2
Fresh gingerroot or powdered ginger works equally well for this tea, as does any type of milk, though fresh cow’s milk is certainly preferred.
Ingredients
- 1 (2½-inch long) piece root ginger, peeled and grated, or 1 tablespoon dried powdered ginger
- 2 cups water
- 2 cups milk (cow, almond, oat, etc.)
- 2 tablespoons black tea leaves (Kenyan, Assam, or other strong tea)
- Sugar, to taste
Instructions
- In a pan, combine ginger (fresh or powdered) and 2 cups water, and bring to a boil over medium heat.
- Add the milk and bring back to a boil.
- Reduce the heat, add the tea leaves, and then bring back to a boil.
- Switch off the heat, strain the tea through a sieve into a pot or jug, and serve in cups or mugs. Sweeten to taste.
