When you visit Rwanda, you are sure to taste Ginger Tea. It is a warm creamy tea with milk, very similar to Indian Chai. However, instead of a masala, or spice mix, of a combination of cloves, cinnamon, ginger, and cardamom, Rwandan black tea is blended solely with ginger. The fresh ginger adds something so lively and sweet to the chai, and the combination of locally grown black tea with sugar, milk, and ginger is addictive. The result is a smooth and luxurious Rwandan Ginger Tea.
Just as Indian Chai was a local adaptation from the British tea planters who brought the tea industry there, Rwandan Ginger Tea was created when local people added local botanicals to the black tea that was being grown in Rwanda since the 1950s. The rich and creamy blend, made with fresh local milk, quickly became a favorite at breakfast and any time Rwandans wanted to show a warm welcome to friends and family.
The beauty of this ginger tea is in its simplicity. You steep your tea with a bit of grated ginger, add sugar and milk, and it's ready to enjoy hot or cold. The zip of ginger with a touch of creamy sweetness makes this beverage the liquid version of comfort food. If you love ginger, we invite you to give this a try.
A relatively modern addition to the local food culture, it is one that has stuck...and thankfully so. It is frequently served with a famous local donut called Mandazi. Seasoned with cardamom, cinnamon, and coconut, these small pieces of fried dough are the perfect compliment to Rwandan Ginger Tea. Tea symbolizes friendship, hospitality, and relationship, and this is especially true of the Rwandan culture. Easy to make at home, your family can enjoy the same ritual of joy and peace, all the while appreciating the benefits that Rwandan Ginger Tea affords your body, mind, and soul.
RWANDAN GINGER TEA RECIPE
YOU WILL NEED:
2 teaspoons of Firepot Breakfast tea, Ceylon tea, or Italian Grey
1 teaspoon of grated fresh ginger root
3 teaspoons of sugar
1 cup of milk