BM# 96: Week 4, Day 1
Theme : Southern Hemisphere
My search for recipes from some of the African countries brought me so close to home that I was really surprised! I saw the recipe for Githeri at Mireille’s blog. I wanted to read up a little more about it and my search took me to YouTube. Video suggestions that followed the Githeri recipe showed one for Kenyan Masala Chai. I was intrigued by the name and reading more about it, I realize that it’s derived from the Indian masala chai. This particular video is by Jikoni Magic and is very well explained.
Tea plantations were introduced in Kenya in the early 1900s by the British and they are now a one of the leading producers in the world. Apparently the country is a mix of lot of cultures with the presence of British bringing in a lot Indians/Asians as well. I knew that before but still looking at a recipe so far away from home, yet so similar to what you make everyday is a rather pleasant feeling.
There is no one single recipe for the tea. Some add spices, some don’t. It’s all adjusted to suit your personal preference. So make your own call when it comes to what you add to your tea. The base concept is to boil the tea leaves with milk and water. So check out this recipe, prepare it at home and take a sip from anywhere in the world!
- 3 cups water
- 2″ piece of ginger, peeled and chopped
- 4 cardamom pods
- 1″ piece cinnamon stick,
- 1 teaspoon black pepper
- 2 teaspoons black tea leaves
- 2 tablespoons sugar
- 2 cups milk
*the spices and the sugar can be adjusted according to your taste preference. You can add more tea leaves for a stronger brew.
- Simmer water with the spices, tea leaves and sugar for about 10-15 minutes.
- Add the milk and simmer again for 5 minutes, making sure that it doesn’t spill over. If you mix the froth that comes up on top, the tea will go back to a simmer.
- Take off the heat and strain using a tea strainer. Serve hot.