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Easy Senegalese Ginger Drink (My Quick Tonic for Colds)

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

Easy Senegalese Ginger Drink

By Sue Lau |  Palatable Pastime

Easy Senegalese Ginger Drink

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.

Easy Senegalese Ginger Drink

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Easy Senegalese Ginger Drink

Easy Senegalese Ginger Drink

Senegalese Ginger Drink

Prep Time10 mins
Course: Beverages
Cuisine: African, Senegalese
Keyword: Cold tonic, Ginger drink
Servings: 6
Author: Sue Lau

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

From the kitchen of palatablepastime.com

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2 responses

  1. 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.

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