Senegalese Ginger Drink, a refreshing Western African cooler made with fresh ginger, makes a quick Vitamin C and ginger boosting tonic.
Easy Senegalese Ginger Drink
By Sue Lau | Palatable Pastime
My recipe of the day is for Senegalese ginger drink, which is a refreshing West African cooler made with fresh ginger, pineapple, coconut, lime, and mint.
Sene-good
I’d first tried these at local Senegalese eateries such as Teranga and Sene Grill in Cincinnati. The first was at Teranga, which is very near the Friends Library Warehouse where I feed an incessant cookbook buying habit (you have no idea!) down in Hartwell. After walking out of there and smelling what good aromas were coming from the owner’s outdoor grill, I had to stop for lunch and was hooked. He has lots of good stuff like Dibi, Firire and Mechoui, not to mention his meme rolls (which I am insane about) but he also makes some killer jerk chicken (and his prices are very competitive). And you know a girl has to be able to wash it all down, right?
The answer to that is ginger drink.
Some things bug me
And I suppose by now everyone I know has found out I picked up some sort of bug over Christmas–I counted myself lucky not to catch a virus for a very long time (it’s been years). But with it comes the sniffling, wheezing, hacking and snotting (well, it is what it is) and I got laryngitis on top of that.
I might say you couldn’t hear me, but even my silent whining must have been audible for miles.
So I stirred up a pitcher of this, knowing it is chock full of ginger and vitamin C, all purported to be good for making colds go away quicker, even if you can’t cure them outright.
One glass later I already have my voice back–or maybe it was coming back anyway, I don’t know.
More? Yes please!
Either way this stuff is damned delicious and I am off to refill my glass.
Oh, and don’t judge about the tube ginger- I try to avoid handling food as much as I can when packing a bug- but you know, this can be made with an infusion of freshly peeled and grated ginger too (then strained). Just don’t use the powder as I don’t think it brings the cold-exiling properties.
And after I get this posted, I plan to curl up with a nice cookbook and read. I have a few I haven’t had much chance to crack open–the last one being Christmas by Donna Hay- even though Christmas is over, I didn’t want it to pass by. The pictures are outstanding.
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Easy Senegalese Ginger Drink
Senegalese Ginger Drink
Ingredients
- 2 cups cold water
- 2 16.9 ounces each cartons coconut water
- 3 6 ounces each cans pineapple juice
- 4 limes juiced
- 1 4 ounce tube refrigerated ginger paste
- 2 tablespoons granulated sugar
- 1 packed tablespoon fresh mint leaves bruised
Instructions
- Combine ingredients in an infusion pitcher, placing the bruised mint in the straining chamber (or you can just strain it manually later).
- Chill 2 hours to give time for the ginger and mint to infuse.
- Serve over ice.
Notes
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Hi Sue, Sorry you are not well, but great post on the Ginger Pineapple Coconut drink! If there is no ginger paste tube in Taiwan, should I just mash up fresh ginger and make my own 1/4 C pulp? Hope you feel better soon! Evelyn in Taiwan
I don’t see why not- ust peel it first. It’s probably between 7-8 tablespoons, or around half a cup of paste/puree.