Ingredients for soobolo

P3pr3, whintiaa, Ginger, esoro wisa, efom wisa, lemons

Soobolo(sorrel plant member of the Hibiscus family) recipeHibiscus leaves, pEprE, Whintiaa, ginger, pineapple, strawberry or vanilla flavor, sugar

bentu Ibrahim has been brewing sobolo for over three years.

She told us that she extracts the juice from the flower through boiling and allowing it to ferment over night.

the juice is then strained and poured into another container where she adds blended pineapple, blended ginger and flavoring to give it that special taste.

a second straining is done to finally extract the coarse. Can add fresh lemon (yellow) or orange juice. Can also add mint flowe, banilla, or strawberry flavors.

Recipes for traditional African drinks

Ginger beer recipes

Old-fashioned, Home-Made South African Ginger Beer

grated rind of 2 lemons2 thumb-sized pieces of fresh ginger250 ml (1 cup) freshly squeezed lemon juice (see Note 2, below)3 grape-sized knobs of whole dried ginger (optional, see Note 3)6 raisins750 ml (3 cups) white sugar (if you prefer a dry beer, use 650 ml)5 litres watera 10-gram sachet of instant (active dry) yeast

Using the fine teeth of a cheesegrater, grate the lemon rind directly into a large, very clean plastic bucket (or a plastic bowl capable of holding 5 litres of water; see Note 1, below). Be sure not to grate in any any bits of white pith, which will make the beer bitter. Now grate in the fresh ginger, using the coarse teeth of the grater. Add the freshly squeezed lemon juice, the whole dried ginger (optional), the raisins, and the sugar.

Pour 1 litre of hot water into the bucket and stir well for about 3 minutes, or until the sugar has completely dissolved. Leave to cool for 5 minutes. Now pour another 4 litres of warm water into the bucket, keeping a finger in the bucket to monitor the temperature of the water. The mixture should be warm - a few degrees above blood temperature - but not so warm that your finger thinks it's having a nice hot bath.

Sprinkle the dried yeast over the top of the water and leave for five minutes, or until it's dissolved. Now give the bucket of liquid a good stir with a wooden spoon or similar implement.

Cover the bucket with cling film and put it in a warmish place (not in direct sunlight). Leave for about

4-5 hours, stirring once or twice. During this time, you'll see the raisins begin to spin in the water and the mixture will burble softly. When the raisins float to the top, the ginger beer is ready to bottle.

Scoop out the floating ginger pieces and lemon rind with a sieve and discard. Now strain the ginger beer, through a sieve, into a large jug with a pouring spout (you may have to do this in batches, if your jug is small). Put a towel or some newspaper on the counter while you do this, because there will be spillage.

Decant the strained ginger beer into clean, rinsed plastic bottles (see Note 3, below), filling each bottle to about 7 centimetres from the top. Put a single raisin (taken from the raisins you added earlier) in each bottle, screw on the lids tightly, and set the bottles on a counter-top, at room temperature. They shouldn't be in a warm place, or in direct sunlight.

Leave overnight (or for at least 8 hours). During this time, the mixture will develop a lovely fizz. (See Note 4, below).

Now open each bottle very carefully: unscrew the lid gingerly (excuse the pun), in small increments, so that the gas escapes in little puffs. The liquid inside should fizz satisfyingly. When you've released the excess gas, screw on the lids tightly again, and put the bottles in the fridge. (The cold will all but stop the fermentation process).

Leave to chill completely. Serve with a slice of lemon and plenty of ice. Or try it with a stiff glug of gin.

Makes about 5 litres. Keeps well in the fridge for up to a week.

COOK'S NOTES:

Note 1 A 6-litre plastic bucket with pinched rim/pouring nozzle and a tight-fitting lid is perfect. You can use an ordinary bucket, or a very big bowl, but there will be a bit of splashing.

Note 2 Measure the amount of lemon juice exactly. It takes about six lemons, depending on juiciness, to make a cup of lemon juice. If you don't feel like squeezing lemons, ask your green grocer to squeeze out a litre of fresh lemon juice on his orange-squeezing machine. You can use the rest to make lemonade or use in dressings. If you'd like a tarter ginger beer, add a teaspoon of tartaric acid along with the lemon juice.

Note 3 Dried whole ginger was used in my mom's recipe because fresh ginger wasn't available in the Sixties. It's not essential, but it does add a special something to the taste of the ginger beer. You can still buy it in those little orange boxes in the supermarkets. If you can' t find it, try adding two teaspoons of powdered ginger.

Note 4 Sturdy plastic 1- or 2-litre fruit-juice bottles (like Woolies or supermarket fruit-juice bottles) are perfect. One- and 2-litre cooldrink and mineral-water bottles also work well, but be very careful when you open them to release the gas, because the narrow necks of the bottles almost always result in a fizzy volcano. Don't use glass bottles (they might explode) or plastic milk bottles (the lids aren't air-tight).

Note 5 If the ginger beer is flat, and has no bubble, you will need to discard the batch and start again. There should be an audible release of gas when you open the bottle. There are two main reasons why a batch goes flat: 1. The yeast was stale, and 2. The water was either too hot, or too cold, for the yeast to thrive.

Mild ginger beer (gemmerbier)

There is nothing as refreshing as cold ginger beer on a scorcher of a day! Ginger beer is a traditional drink as well. It was quite popular – and made frequently – in the days before fizzy drinks became readily available, especially on New Year.

We like ginger beer, but some ginger beer simply have too much kick to our taste. This recipe is for a mild ginger beer that is suitable for youngsters.

Because ginger beer becomes stronger (but less sweet) the longer it is allowed to ferment, the trick to making mild ginger beer is to use yeast sparingly, to taste it often (start tasting about 12 hours after fermentation started), and to filter it through at least eight layers of fine muslin (cheese cloth).

Ingredients

5 litres water 4 cups (1 litre) sugar (increase to 5 cups if you like it sweet) ½ cup raisins, or ¼ cup if you add pineapple peel

Note that raisins that still have their seeds will speed up the fermentation 70 to 90 gram fresh ginger root, chopped or finely sliced 1 whole clove 1 ½ to 2 teaspoons (7 to 10 ml) active dry yeast – NOT breadmaker (Surebake) yeast! ½ teaspoon (2 ml) tartaric acid (wynsteensuur) 1 ½ teaspoons (7 ml) cream of tartar (kremetart) Optional: pineapple peel, washed and cut into squares

Method

1. Boil the water in a large (6 litre) saucepan and add the sugar.2. When the sugar has dissolved, add ginger, clove and the raisins and simmer for about

20 minutes.3. Allow the large pot to cool down for an hour or two.4. Pour half a cup of the cooling sugar-and-ginger water into a bowl. Let it cool down until

it is tepid, that is, when you can hold your finger in it for 10 seconds without burning. This is the correct temperature for the yeast, warmer water will kill it.

5. When tepid, dissolve the active dry yeast in this water and leave to ferment for at least 10 minutes.

6. When the large pot has cooled down sufficiently so that it is tepid too, add the tartaric acid and cream of tartar and stir well.

7. Add fermented yeast to large pot.8. Leave the ginger beer to ferment until its tastes right: it should still be a little sweet,

with a mild ginger taste. If the ginger starts burning the back of your throat, it is definitely time to stop the fermentation, because it will become bitter if you leave it much longer.

9. The time it will take depends on the weather. On a hot summer night it takes only 12 hours, but it may take 24 hours or more in colder weather.

10. To stop the fermentation, pour the ginger beer into a wide jug, through a sieve that has been lined with eight to twelve layers of fine muslin (cheese cloth).

11. Pour the ginger beer into clean bottles, using a funnel.12. We use old wine bottles with screw tops, but do not fill the necks of the bottles,

allowing some pressure to build up without causing the bottles to explode. You can also use empty plastic fizzy drink bottles.

Keep refrigerated.

Liberian Ginger and Pineapple Drink Preparation:

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This is a traditional Liberian recipe for a drink made from pounded ginger and pineapple sking sweetened with sugar.

Ingredients: 900g fresh ginger 150g sugar 1 fresh, ripe, pineapple 3.4l water Liberian Ginger and Pineapple Drink Preparation:

Method: Wash the ginger and make sure you clean away and grit and sand (this is much easier with white Asian ginger than the small, red, African variety). Chop the

ginger into 2 or 3cm pieces then place a handful of these pieces in a pestle and mortar. Pound to a paste before pounding again and transfer to a large bowl. Repeat the entire process until all the ginger has been pounded flat. Now wash the pineapple an peel off the skin with a sharp knife (pare the pineapple so your remove 1cm of flesh along with the skin). Chop the peelings into 3cm pieces and add a handful at a time to the pestle and mortar. Pound to a paste then add a little water and pound some more before transferring to the bowl along with the ginger. Repeat the process with the remainder of the pineapple skin. When done transfer the mashed ginger and pineapple to a large pot or metal casserole and add any of the remaining water. Half-cover the pot with its lid then bring to a boil on medium heat and allow to cook for 30 minutes. Remove the pot from the heat, cover completely then allow the mixture to sit over night until completely cooled to room temperature. Pour the resultant mixture through a fine-meshed strainer and use the back of a wooden spoon to press and juice out of the pulp. Transfer the pulp to a clean cloth and wring this to extract as much juice as possible. Now add the sugar 50g at a time to the strained juice. Only add enough so that it suits your taste then bottle and store in the refrigerator. Allow to chill and serve.

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Cameroonian Ginger and pineapple beer

This is a traditional Cameroonian recipe for a classic drink of pounded ginger and pineapple thats soaked in water and which is sweetened with treacle (molasses) lightly fermented over night and bottled. Ingredients: 480g fresh ginger, pounded in a mortar 2 fresh pineapples (unpeeled) 2 tsp yeast (optional) 4l boiling water 840ml black treacle (molasses) Bière de Gingembre (Ginger Beer) Preparation:

Method: Slice the pineapple (do not peel) and pound in a large mortar with the ginger. Place in a large pot then pour over the boiling water. Set the mixture aside to cool. Once the mixture has cooled to lukewarm add the yeas, if desired, cover with a clean cloth and set aside to activate over night. The following day, strain the mixture, stir in the treacle until dissolved then turn into a pitcher or a bottle, chill in the refrigerator and serve. You can sweeten further with sugar, if desired and add more ginger, to taste. If the ginger beer is too strong then it can be diluted with either still or sparkling water before serving.

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Bissap du Burkina Faso (Burkinabe Hibiscus Flower Drink) Recipe from Burkina Faso Origin: Burkina Faso Period: Traditional This is a traditional Burkinabe recipe (from Burkina Faso) for a classic drink of bissap (hibiscus flowers) in a sweetened water base with vanilla extract. Ingredients: 500ml red hibiscus flowers (bissap) 2.5l water 100g sugar 1 tsp vanilla extract Bissap du Burkina Faso (Burkinabe Hibiscus Flower Drink) Preparation: Method: Rinse the hibiscus flowers then place in a large pan and pour over the water. Bring to a boil and continue boiling for several minutes, or until the water is deeply coloured. Drain the liquid through a fine-meshed sieve (you can dry the flowers for re-use, typically they can be used three or four times). Add sugar to taste and mix in the vanilla extract. Allow to cool then chill thoroughly before serving.

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Bjala bja setso (Zulu Beer) Recipe from South Africa Origin: South Africa Period: Traditional This is a traditional South Africa recipe (from the Zulu nation) for a classic quick beer made from sorghum malt and maize meal that is the staple drink. Ingredients: 1kg King Korn Mtombo (ready-crushed sorghum malt with yeast) 500g maize meal (ideally, mealie meal or white maize meal) 13l water Bjala bja setso (Zulu Beer) Preparation: Method: Mix half the King Korn Mtombo with the maize meal in a bowl. Add 2l of boiling water and stir until you have a smooth paste. Set aside to cool then cover with a lid and set aside in a warm place over night to sour (to begin fermenting). Pour 2l of the remaining water into a large pot. Bring to a boil then take off the heat and work in the soured mixture, stirring constantly. Place back on the heat, and cook, stirring constantly, until boiling. Continue cooking the mixture for 60 minutes, until thick then take off the heat and set aside to cool. Add 8l of the remaining water (cold) then mix in the remaining King Korn Mtombo. Turn into a fermenting bucket (traditionally it's made in a calabash) the cover with a lid and set aside for between 2 and 3 days to ferment. Line a fine-meshed sieve with a double layer of muslin and pass the beer mixture through this. Set aside to settle for 30 minutes then ladle into mugs or glasses and serve.

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This is a traditional Senegalese recipe for a classic fruit juice drink made of rehydrated baobab fruit pulp. Ingredients: 600g baobab fruit pulp 1.2l warm water 1 tbsp sugar Bouye Drink (Baobab Fruit Drink) Preparation: Method: Add the baobab

fruit pulp to a large bowl and add the warm water and sugar. Leave to sit for at least four hours. During this time the very dry fruit pulp will hydrate and will come away from the seeds and the fibrous matter of the fruit. Stir the mixture vigourously until the water becomes an opaque, tan, liquid. Strain the resulting juice through cheesecloth or muslin into a jug. Refrigerate the liquid and serve chilled.

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Bouye Ginger Drink (Baobab and Ginger Drink) Recipe from Senegal Origin: Senegal Period: Traditional This is a traditional Senegalese recipe for a classic fruit juice drink made of rehydrated baobab fruit pulp mixed with pounded ginger to flavour. Ingredients: 600g baobab fruit pulp 1.2l warm water 1 tbsp sugar 200g fresh ginger, peeled Bouye Ginger Drink (Baobab and Ginger Drink) Preparation: Method: Begin by preparing the baobab liquid.Add the baobab fruit pulp to a large bowl and add the warm water and sugar. Leave to sit for at least four hours. During this time the very dry fruit pulp will hydrate and will come away from the seeds and the fibrous matter of the fruit. Stir the mixture vigourously until the water becomes an opaque, tan, liquid. Strain the resulting juice through cheesecloth or muslin into a saucepan. Place on the fire and heat until almost, but not boiling then take off the heat. In the meantime, peel the ginger and pound in a mortar to a paste. Add to a bowl and pour over the hot baobab mixture. Stir to combine then cover and set aside to infuse over night. The following day, pass through a fine-meshed sieve lined with muslin. Adjust the sweetness to taste, pour into bottles and chill in the refrigerator before serving.

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Frejon Drink Recipe from Nigeria Origin: Nigeria Period: Traditional This is a traditional Nigerian recipe for a classic boiled mix of grated coconut and cooked beans that's chilled and thinned down to make a drink. This is a classic Yoruban bean and coconut stew thickened with garri that is a traditionally served on Good Friday, where it is thinned with water as a drink to be served with biscuits. Ingredients: 100g freshly-grated coconut 500ml water 500g cooked beans (pinto beans or kidney beans or black-eyed peas) [tinned is fine] sugar, to taste Frejon Drink Preparation: Method: Combine the coconut and water in a bowl and set aside to soak for 30 minutes. After this time, strain the liquid (use the back of a spoon to press out as much moisture from the solids as possible). Reserve the liquid and set the coconut aside. Drain the beans throughly then process in a blender until you have a smooth paste. Turn into a pan and stir in the coconut water. Sweeten to taste with sugar (this is often served very sweet) then cook over very low heat, stirring constantly, until the mixture is of the consistency of a thick soup. Taste the mixture (it should be have a distinctly coconutty taste). If the coconut flavour is insufficiently pronounced then stir in some of the grated coconut. Take off the heat and thin with water until you have the consistency of single cream. Refrigerate to chill and serve accompanied by biscuits.

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Ginger Ale Recipe from South Africa Origin: South Africa Period: Traditional This is a traditional South African recipe for a drink made from spiced ginger water mixed with fruit juice. A version of this is common to many sub-saharan countries in Africa and the recipe given here makes a concentrate that can be diluted with plain or sparkling water. Ingredients: 2l boiling water 200g fresh ginger, peeled and grated 200g sugar 2 tsp whole cloves 4 cinnamon sticks 130ml lime juice 240ml orange juice 240ml cold water Ginger Ale Preparation: Method: Pour the boiling water over the grated ginger, sugar, cloves and cinnamon in a large bowl. Cover and set aside in a

warm place (preferably in full sun) for at least an hour so that it steeps properly. At the end of this time strain through a fine sieve or muslin cloth then add the fruit juices and the cold water and set aside in a warm place for another hour. Gently strain the liquid once more, ensuring that any sediment remains in the bottom of the bowl. Store in the refrigerator in bottles or a glass jug. Serve diluted 4:1 with still or sparkling water over ice in a tall glass, finishing with a squeeze of lime juice.

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Ginger Beer Recipe from Equatorial Guinea Origin: Equatorial Guinea Period: Traditional This is a traditional Chadian recipe for a classic drink of ginger juice flavoured with cinnamon, sweetened with sugar and mixed with pineapple juice before serving. Ingredients: 500g fresh root ginger 1l water 2 cinnamon sticks 300g sugar 6 cloves 500ml pineapple juice Ginger Beer Preparation: Method: Peel and crush the ginger then add to a pan with the water. Bring to a boil, reduce to a simmer, cover and cook for 60 minutes. Take off the heat and stir in the sugar until dissolved. Add the cinnamon and cloves then set aside, covered, until completely cooled. Strain the liquid from the ginger and mix with the pineapple juice. Pour into a bottle and chill in the refrigerator before serving over ice.

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Ginger Cassia Tea Recipe from Liberia Origin: Liberia Period: Traditional This is a traditional Liberian recipe for a classic tea made from an infusion of ginger and cassia bark flavoured with honey and garnished with a slice of ginger. Liberians love both ginger and cinnamon. However, much of what is sold as 'cinnamon' is actually much thicker cassia bark. In stews and teas such as this one it does not matter, however, and cassia does give a somewhat more pronounced flavour. Ingredients: 70g thinly-sliced fresh ginger 1.5l water 2 tbsp Cassia bark 2 tbsp honey 1 thin slice of ginger per cup to serve Ginger Cassia Tea Preparation: Method: Combine the ginger, cassia bark and water in a pan. Bring to a boil, reduce to a simmer and cook for about 20 minutes. Stir in the honey then take off the heat, strain and pour into cups. Garnish with a thin slice of ginger and serve.

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Jus de Bissap Recipe from Senegal Origin: Senegal Period: Traditional This is a traditional Senegalese recipe for a drink that's been called 'Senegal's National tea' and which is made from an infusion of the flowers of the bissap (hibiscus) plant. This is a tea made from the flowers of the Bissap plant Hibiscus sabdariffa which has been described as the 'national drink of Senegal'. The flowers are available in every market and the tea itself is sold on every street corner. Ingredients: 2–3 cups of bissap (hibiscus) flowers 1 cup sugar sprig of mint 1/2 cup lemon juice Preparation Jus de Bissap Preparation: Method: Rinse the flowers under cold water then set aside. Meanwhile add 2l cold water to a saucepan and bring to the boil. As soon as the water's boiling add the flowers. Immediately remove from the heat and allow to seep for ten to fifteen minutes. After this time pour the tea through a strainer into a pitcher (make sure you don't pour any of the flower sediment in). Stir in the sugar and lemon juice. Add the sprig of mint then transfer to the fridge to allow the drink to chill completely. This tart drink makes an excellent accompaniment to any West African dish.

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Jus de Bissap Malienne (Malian Hibiscus Flower Juice) Recipe from Mali Origin: Mali Period: Traditional This is a traditional Malian recipe for a classic drink made from dried hibiscus flower infusion sweetened with sugar and flavoured with orange blossom water. Ingredients: 400g dried red bissap (hibiscus flowers) 250g caster sugar 2 packets of vanilla sugar 1 tbsp orange blossom water (or leaves from 1/2 bunch of mint) Jus de Bissap Malienne (Malian Hibiscus Flower Juice) Preparation: Method: Rinse the hibiscus flowers in a large bowl of water then drain. Bring 2l water to a boil, add the hibiscus flowers and continue boiling or 20 minutes, or until the water is nicely tinted red and is aromatic. Take off the heat and set aside to cool then strain the juice from the flowers. Add the sugar, vanilla sugar and orange flower water (or mint leaves) to the liquid and mix until the sugars have dissolved. Pour the resultant juice into bottles and store in the refrigerator until well chilled. Serve within a couple of days of making (its best on the day it's prepared).

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Jus de Foléré Recipe from Guinea Origin: Guinea Period: Traditional This is a traditional Guinean recipe for a classic drink of hibiscus flower juice that's finished with pineapple and beetroot juice to give a deep red drink. This is the Guinean version of Senegal's Jus de Bissap and is made from dried, red, hibiscus flowers. The Guinean version is distinguished by the use of pineapple and beetroot in the juice. Ingredients: 500g dried red hibiscus (roselle or bissap) flowers 1 small, very ripe, pineapple 1 beetroot juice of 1 lemon sugar, to taste Jus de Foléré Preparation: Method: Wash the hibiscus flowers thoroughly in a bowl of water. Drain then place

in a large bowl and pour over 3l water. Cover and set aside over night. The following morning, peel the beetroot and the pineapple then remove the pineapple's core. Chop the beetroot and the pineapple and mix in a blender. Strain the hibiscus soaking liquid through a fine-meshed sieve lined with a double layer of muslin (the left-over hibiscus flowers can be dried in a low oven for use again). Add the hibiscus juice to the blender and process until the mixture is smooth. Strain through a fine-meshed sieve lined with a double layer of muslin then mix this pineapple and beetroot juice with the remaining hibiscus juice. Stir in the lemon juice then sweeten with sugar to taste, stirring until all the sugar has dissolved then bottle and refrigerate to chill. Serve whenever you need a cold, refreshing, drink. If you want an alcoholic drink or a cocktail, mix 100ml of the juice with a measure of dark rum or whisky.

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Jus de Tamarin (Tamarind Drink) Recipe from Senegal Origin: Senegal Period: Traditional This is a traditional Senegalese recipe for a classic drink made from sweetened fresh tamarind pulp that is served chilled over ice. The tamarind is a fruit (actually a bean pod) that is intimately associated with Senegal. Indeed, tamarinds are natives of Africa and the name of Senegal's capital, Dakar is derived from the native Wolof language word for tamarind, Dakkar. Ingredients: generous bunch of fresh tamarind pods 2l water 200g sugar Jus de Tamarin (Tamarind Drink) Preparation: Method: Split the tamarind pods, sit in a large bowl then cover with plenty of water (at least 2l). Allow to soak for 15 minutes then knead with your hands to extract the pulp and the flavour. Continue soaking and kneading frequently for about 40 minutes then filter to remove any undissolved pulp, fibres and seeds. Sweeten to taste, chill in the refrigerators for at least 40 minutes and serve well chilled over ice.

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Karakandji de Centrafrique (Central African Republic Hibiscus Flower Drink) Recipe from Central African Republic Origin: Central African Republic Period: Traditional This is a traditional Central African Republic recipe for a classic drink made from an infusion of red hibiscus flowers in water flavoured with ginger and sweetened with caster sugar. This is the Central African Republic of that classic hibiscus flower drink known in Senegal as bissap Ingredients: 100g dried red hibiscus (sorrel) flowers thumb-sized piece of fresh ginger caster sugar, to taste Karakandji de Centrafrique (Central African Republic Hibiscus Flower Drink) Preparation: Method: Fill a large bowl with water. Dip the hibiscus flowers in this. Mix for a few seconds with your fingers then drain. Repeat this washing process three times. Scrape the ginger then slice into very thin strips. Combine the washed hibiscus flowers and ginger in a heavy-based saucepan. Pour over enough water to cover the ingredients, bring to a boil and cook for 15 minutes. Take the pan off the heat, cover and set aside to cool. When the decoction is cold, pass through a fine-meshed sieve to extract the liquid. Add sugar to taste, pour into a bottle and chilli in the refrigerator. Serve well chilled.

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Kunu Zaki (Millet Kunu Drink) Recipe from Nigeria Origin: Nigeria Period: Traditional This is a traditional Nigerian recipe for a classic drink made from a blend of ground millet and sweet potatoes flavoured with spices and sweetened with sugar that's chilled before serving. Ingredients: 400g millet 120g sweet potatoes, peeled and diced 1 tbsp freshly-grated ginger 1 tbsp cloves sugar, to taste 2l water Kunu Zaki (Millet Kunu Drink) Preparation: Method: Wash the millet thoroughly, then place in a large bowl, cover with plenty of water and set aside to soak over night.

Combine the sweet potatoes, ginger and cloves in a mortar and pound to a paste. Scrape into a blender, drain the millet, add to the sweet potato mix and purée until smooth. Divide the mixture into two parts (one larger than the other). Boil the water, turn the larger part of the paste into a bowl and stir in enough water to give you a thick paste (rather like porridge). Set aside, uncovered, to cool. Once cooled, stir in the reserved portion of the millet paste. Cover the bowl and set aside to stand over night. The following morning, pass the mixture through a fine-meshed sieve lined with muslin or cheesecloth. Chill the liquid before drinking.

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Ofio Drink (Tiger Nut Drink) Recipe from nigeria Origin: nigeria Period: Traditional This is a traditional Nigerian recipe for a classic drink made by soaking ground tiger nuts in water to extract their milk and flavouring with alligator pepper. This is the Nigerian Igbo version of Horchata which is made from ground tiger nuts flavoured with alligator pepper. Tiger nuts are sold in every market all over Nigeria. The Hausa call it 'Aya', the Yorubas 'immu' and the Igbos 'ofio' or 'aki Hausa'. They are the dried tubers of a sedge that grows all over West Africa. Often tiger nuts are given to pregnant and to nursing mothers as they are believed to promote lactation. Ingredients: 180g dried, whole, tiger nuts 1l water 6 alligator pepper seeds, ground Ofio Drink (Tiger Nut Drink) Preparation: Method: Pick over the nuts and remove any that are damaged or rotten. Place the nuts in a large bowl, cover with plenty of water and set aside to soak for 24 hours. Change the water at least three times during this period to prevent the risk of fermentation. Drain thoroughly, transfer to a food processor, add a little of the water and process to chop. Now add half the remaining water and the ground alligator pepper seeds and process until smooth. Turn into a bowl, add the remaining water and set aside to infuse for 20 minutes. Typically, the drink is consumed as it is, with all the fibre still in it. However, if you like a smoother drink you can strain through a fine-meshed sieve lined with a double layer of muslin.

Bottle the liquid and chill in the refrigerator before serving. If desired you can sweeten with sugar before serving.

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Papaya Juice Drink Recipe from West Africa Origin: West Africa Period: Traditional This is a traditional West African recipe for a classic drink made from mashed ripe papaya. This is a classic method for making a drink from ripe papaya that's common to much of West Africa, including Senegal, Nigeria, Guinea, Sierra Leone, Liberia and Ghana. Ingredients: 600g mashed ripe papaya 140g brown sugar 1 tbsp lime juice 1l water Papaya Juice Drink Preparation: Method: Peel the papaya, halve and remove the seeds from the core with a spoon. Cut into cubes then press through a fine-meshed sieve with the back of a spoon. Blend together the mashed papaya with the remaining ingredients (this may be easiest done with a hand blender). Place in a jug and chill in the refrigerator for at least 4 hours. Store in the refrigerator before serving.

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Pineapple Spice Drink Recipe from Ghana Origin: Ghana Period: Traditional This is a traditional Ghanaian recipe for a classic drink of pineapple, cloves and ginger infused in boiling water before being strained and chilled. Ingredients: 1 large pineapple 1/2 tsp whole cloves or 1/4 tsp ground cloves 3 x 5cm pieces of ginger, peeled and finely chopped 250ml water 2l boiling water Pineapple Spice Drink Preparation: Method: Peel the pineapple then slice into very thin slices. Add these to a large bowl along with the cloves, sugar and ginger. Pour the boiling water over the

top and stir to combine. Cover the bowl, allow to cool, then refrigerate for between 12 and 24 hours. After this time strain the drink and serve the liquid.

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Puha (Tamarind and Ginger Drink) Recipe from Ghana Origin: Ghana Period: Traditional This is a traditional Ghanaian recipe for a classic drink made from tamarind extract and spices sweetened with sugar. Ingredients: 750ml water 120g packaged tamarind 1 tsp whole cloves 2 tbsp Ashanti pepper (or cubeb pepper) or 1/2 tsp black peppercorns 3 tbsp ginger, peeled and grated 400g sugar Puha (Tamarind and Ginger Drink) Preparation: Method: Bring the water to a boil, stir in the tamarind until the block breaks up then take off the heat and set aside to steep for 120 minutes. Heat a non-stick pan and use to dry fry the Ashanti pepper (or black pepper) for a few minutes, or until aromatic. Turn into a mortar and pound with the cloves until broken up. When the tamarind has seeped long enough use your hands to squeeze the pulp and separate it from the seeds. Pour the resultant tamarind mixture through a fine-meshed sieve then use your hands to squeeze as much liquid as possible from the pulp before pressing down with the back of a wooden spoon. Take 750ml of fresh water and, working in batches, pour through the strainer, working the pulp with your hands to was as much flavour from the tamarind as possible. Set aside the tamarind liquid then clean your strainer and discard any solids. Now add 750ml more water o a clean bowl, add the ginger and spices and se aside to infuse for 10 minutes. Pass the mixture through a fine-meshed sieve to extract the spices (discard these). Combine the tamarind water with the spice water in a large bowl. Take about 600ml of this liquid and add to a pan. Stir in the sugar and heat gently until just dissolved. Take off the heat and stir back into the tamarind mix then set aside to cool. Pour into bottles and store in the refrigerator. Serve chilled.

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Ranonapango (Burned Rice Drink) Recipe from Madagascar Origin: Madagascar Period: Traditional This is a traditional Malagasy (from Madagascar) recipe for a classic drink made from burned rice mixed with boiling water. Ingredients: rice water Ranonapango (Burned Rice Drink) Preparation: Method: This is the burned-rice beverage which is an important part of the meal. Malagasy cooks double the quantity of rice they require for the meal. When it is cooked, they remove most of the rice from the earthenware pan. The remainder (a layer about 12mm thick) is heated until it is burned and acquires a characteristic aroma. At that point boiling water is poured over the rice to the top of the pan. It is cooled, strained, and chilled.

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Zoborodo Drink Recipe from Nigeria Origin: Nigeria Period: Traditional This is a traditional Nigerian recipe for a classic drink made from a blend of hibiscus flowers (zobo), spices, citrus juice and pineapple peelings that's boiled, sweetended and chilled before serving. Zoborodo (also known as Zobo) is a traditional Northern Nigerian drink made from what are called loacally dried zobo leaves. In fact, these are the dried red flowers of hibiscus flowers (roselle, sorrel, bissap). This is the Nigerian cognate of Senegalese bissap and Caribbean sorrel drink. Ingredients: 1 generous handful of red hibiscus (zobo) flowers 3 slices of ginger 1/4 tsp alligator pepper seeds juice of 2 limes a few strips of lime or lemon zest pineapple peelings Zoborodo Drink Preparation: Method: Bring about 2l of water to a boil. Wash the hibiscus flowers, put in a bowl and cover with the water. Pour into a pan, add the ginger, alligator pepper, lime juice, citrus zest and pineapple peelings. Cover and boil

for about 15 minutes then strain through a fine-meshed sieve and pour into a bowl. Stir in sugar or honey to taste then allow to cool to room temperature. Chill the zobo thoroughly in a refrigerator before serving.

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How to make asana

English: Corn WineLocal name: Asaanaa

Ingredients1. Corn2. Water3. Sugar

Local Process1. soak the corn(fresh corn in husk not dry) in water untill it almost germinates2. drill the water off3. mill the soaked corn into powder4. put milled corn in water and brew till its cooked (notice the colour change)5. the dough will settle, collect the liquid6. cook your sugar till it browns7. mix sugar with the collected liquid and boil8. Asaanaa gets its unique colour from the brown sugar.

Potential Processes1. One can add additives like carbon dixode and flavoring.

For Busineess purposes, we may have to start exploring:1. Bottling2. Brewing mechanisms (do we use poys or special machines?)3. we may need a nutriton expert to packege a formular of adding additives4. research the market

How to make Koose

Ingredients:

1. Half bag of Black Eyed Beans (You naughty gurl!)   (This is about half pound. Here in my neck of the woods, they are sold in 16oz bags.)

2. Half teaspoonful Jantra Muoko. (That is powdered pepper though I use chili pepper sometimes. The fresh pepper smells better and tastes better.)

3. 4 ounces of fresh onion. 

4. 1/4 teaspoon salt. 

5. One litre of oil for frying. 

Preparation.

A. Soak beans for 24 hours. 

B. Using your hands, scoop some of the beans into your hands and rub together. Repeat this, and drain the top to rid the beans of the skin. Put more water in and repeat this until you get all the skin off the beans. Drain the beans. 

C. Cut up the onions and place in Blender. Add beans, salt and pepper.

D. Blend thoroughly using the 'WHIP' cycle. Add a spoonful of water if necessary, to get the blender going, though that is not necessary. You can just use a spatula to push the mix down on the side of the blender. Be careful to avoid hitting the blade. This is why you push on the side only. 

E. Place blended mixture into a deep bowl and use a whisk to whip. You will see the colour turn pale, as the mixture becomes fluffy, and lighter. 

Frying the Koose. 

Deep frying works best. An inch and half deep hot oil will do. 

Take one teaspoonful of mixture and gently drop in hot oil. If you have difficulty with this, dip spoon into water before scooping the mix. Remember that the koose will expand a little during frying. Start with small scoops and adjust if necessary. 

Turn the koose halfway through the frying process. You should allow about 2 to 3 minutes on each side. Let it fry until it is golden brown. Remove from oil, and place on paper towel. 

This will make about 30 pieces. 

Serving Suggestions:

Serve warm with - 1. Honey mustard sauce. 2. Suuya mix (special seasoning from Ghana).3. Fresh sliced onions and tomatoes.

P.S. Have a bottle of Beano on standby. Some may need it. This is after all beans. 

How to make Hausa kokoAwuza KOKOyou can buy it from the box which is sssoo good(haahaa)or you can blend ginger, and dried red pepper mix it with corn dough into a liquid mix and strain it to rid it of all the roughness... Then place it on a pot and stir...

(1)How to make shitorately the african stores have the shrimps/fish ready (grinded/packed). Blend onions & ginger, get ur spices, oil, tomatoes (I prefer paste) and u r set. 

Oil in a pan, add your blended onion and ginger, let it sit, add your tomatoe (let the water dry out), add your spices, shrimps/fish etc.!! 

Takes a couple of minutes, just leave on really low heat!!!

(2)get some ground smoked shrimpssome ground smoked herringsome powdered pepper

some juicy onioms sliced of coursesome olive oilsome spicesmix to taste 

kakamedicine is kakatsofa, kakaduro or ginger...

very very old fish oil is much used oil used umpteen times to fry fish, then you get 

the crumbs as sediments which enriches the taste and thickens it...

you forgot the shrimps. 

How to make Nkate cakeNow lets do some nkati cake.

Get fresh roasted peanuts (groundnuts)Grind it to your preference (please dont ground it into powder, just break it up)Get you some sugarPlace sugar in a fine bowl on fire and watch it meltStir as it melts Add ground pea nuts into hot melted sugarStir for a while and take it off the fireHere comes the hard work......mould the "molten" nkati cake into any shape of your choice

Allow to cool and solidify................there U go 

ou get Kube Cake if the peanuts are replaced by coco nut

ginger, pepre, esoro wisa, ground all toether and strain.

Put sugar in a separate pan and fry till dark, mix with the liquid , and add fresh suar to taste

Roselle Juice (Hibiscus Cooler, 'Flor de Jamaica' Tea, etc.)To make the cooler (tea, more properly called an "infusion", etc.):

Per gallon:

1 cup (40 grams) Roselle calyces ('Flor de Jamaica' product)7 heaping teaspoons (also 40 grams) of refined sugar1 gallon drinking water plus a half cup of drinking water (to complete what's evaporated)

Variations:(1) Up to four cups of the Roselle calyces (the Corona Real 'Flor de Jamaica' product) is used where I only use one. This will multiply the diuretic effects of the plant and it will be in greater concentrations than a typical herbal tea. My version may be watered down for some, but it is a more refreshing for quenching thirst and as an 'agua fresca'.

(2) If using only refined sugar as in the base recipe, seven heaping teaspoons (40 grams) per gallon of water is fine for me. It will result in a drink with just enough sweetness to be refreshing and enjoyable - not overpoweringly sweet. Other recipes will call for up to two cups of sugar per gallon, which is nearly a pound. This is the same amount of sugar in an equivalent amount of coca cola, and ten times the amount in this recipe. If you do this, 97% of what you drink is sugar, so the Hibiscus is basically a flavored sugar, like cola. It is interesting to note that savvy Mexican grandmothers who had access to this product 50 years ago will not be into the sugared down versions currently marketed to the younger generations! I've had that conversation several times ... They are most surprised by the syrupy consistency it gets from dumping all the sugar in. Some versions use Nutrisweet, etc., but then the taste just isn't the same.

(3) The more Roselle ('Flor de Jamaica') used the more sugar that is needed, since the extract is very acid. The rule is generally to keep the ratio in the recipe, which on a weight basis is 1:1. As with all plant phytochemicals it is smart not to overdo it as conflicting studies also have some subtle negative results from drinking quarts of this stuff.

(4) Boil only 3-5 minutes uncovered if you want lower product yield but slightly better antioxidant conservation for nutrition - but you need to use 1/3 more 'flor de Jamaica' if you do this, no add'l sugar).

(5) Brown sugar is fine. Molasses is a more nutritious sweetener than sugar, so you could put in the equivalent amount. The taste is slightly different but after getting used to it it is also great and gives more of an island flavor. You'll be tempted to add rum which would be quite good ... Sugarcane juice (guarape) also works great or if you can't get it, just go to your ethnic food section and use panela (panocha) brown sugar.

****************************Calories: : 10 caloriesper 8 fl. oz. (240 mL) serving by this Roselle Juice (Agua de Flor de Jamaica) recipe.

Roselle Juice (Florida Cranberry Juice, Sorrel, Karkade, Agua de Flor de Jamaica)Makes one gallon (16 one-cup servings)

1. Bring water to a boil.2. Put the Roselle calyces into the boiling water.

3. Allow to boil covered for 10 minutes.4. Turn off heat and leave to steep 45 minutes to an hour.5 Strain the spent Roselle calyx pulp out with a strainer.6. Add sugar to the still warm liquid and mix well.7. Pour into a plastic jug and allow to cool at room temperature.(You can drink some at this point by adding ice to your cup)8. When it reaches near room temperature (if there is any left), refrigerate.