A Tea Time Treat (Ginger Tea and Nuts)
Featured Cook: Philippa from Uganda
- Salt and a little water
- A frying pan
- Heat the pan. Put the peanuts and about a tablespoon of water onto the pan.
- Keep the plate on the stove at a medium heat.
- Stir regularly and cook for about 10 or 15 minutes depending on how low the heat is. The lower the better because then the peanuts can cook slowly.
- After about 8 minutes, sprinkle a little water onto the peanuts again and then some salt to taste. Continue to cook, stirring intermittently.
- When ready allow to cool, then eat.
African or Ginger Tea
- Loose tea leaves (Ceylon or rooibos)
- Ginger (preferably fresh, but you can also use the powder if you have no other choice)
- Put 3 cups of water and 3 cups of milk into a saucepan.
- Take a piece of ginger the size of your thumb (or more if you want a stronger flavour . Peel it and slice it into thin slices of crush it gently, and add to the water and milk mixture.
- Bring to a boil. Just before it boils add 5 teaspoons of tea (or as much as you want depending on your tastes – but remember that because you are boiling the tea-leaves you will get a stronger tea so less might be better). As it starts to boil lift the saucepan off the stove, and let the boiling stop for a while, and then put it back onto the pot again.
- When the tea is a rich as you want it, take it off, put it into a warm tea pot and serve with roasted peanuts, or bread, or cake, or doughnuts/magwinya/mandazi/vetkoek.
To make 6 cups of tea