flipLiberian Ginger Beer (ginger drink)
Liberian Ginger Beer (ginger drink)
Why this dish? Homemade ginger beer, sold at Monrovia's markets and served cold at receptions, accompanies Liberian meals. A popular yet refined drink, it matches the image of a president committed to local products.
Infusion of fresh pounded ginger, brightened with lemon and clove, sweetened with sugar, and served very cold. Spicy, lively, refreshing: the perfect counterpoint to palm oil sauces.
Taste this before you judge—it wakes up even the sleepiest guest! We pound fresh ginger, a lot, without timidity, because a lukewarm drink in the heat is worthless; it needs bite. In the markets of my childhood, women sold it from large cans, and it was everyone's refreshment. At my presidential table, I had it served iced: a country rebuilding itself also deserves its simple pleasures.
- •Fresh ginger — a large handful (aromatic base)
- •Lemon — a few (acidity)
- •Clove — a pinch (spice)
- •Cane sugar — to taste (sweetness)
- •Water — as needed (base)
Liberian Ginger Beer (ginger drink)
Infusion of fresh pounded ginger, brightened with lemon and clove, sweetened with sugar, and served very cold. Spicy, lively, refreshing: the perfect counterpoint to palm oil sauces.
Why this dish? Homemade ginger beer, sold at Monrovia's markets and served cold at receptions, accompanies Liberian meals. A popular yet refined drink, it matches the image of a president committed to local products.
Taste this before you judge—it wakes up even the sleepiest guest! We pound fresh ginger, a lot, without timidity, because a lukewarm drink in the heat is worthless; it needs bite. In the markets of my childhood, women sold it from large cans, and it was everyone's refreshment. At my presidential table, I had it served iced: a country rebuilding itself also deserves its simple pleasures.
Ingredients (period version)
- Fresh ginger — a large handful (aromatic base)
- Lemon — a few (acidity)
- Clove — a pinch (spice)
- Cane sugar — to taste (sweetness)
- Water — as needed (base)
Ingredients
- Fresh ginger — 200 g (aromatic base)
- Lime juice — 2 limes (acidity)
- Cloves — 3 (spice)
- Sugar — 100 to 150 g (sweetness)
- Water — 1.5 L (base)
- Ice — for serving (coolness)
Method
- Peel and blend (or pound) the ginger with a little water to obtain a pulp.
- Mix the pulp with the remaining water and cloves; let infuse for 1 to 2 hours.
- Strain carefully through a cloth, pressing well.
- Add sugar and lime juice; stir until dissolved.
- Refrigerate for several hours and serve very cold over ice.
How it was made : Ginger was pounded in a mortar and the infusion left to rest at room temperature; some versions were lightly fermented for a few days, making them fizzy—hence the name 'beer', with no significant alcohol.
The contemporary twist : Let it ferment for 2-3 days in a sealed bottle for a naturally sparkling version, to be opened with caution.
Ellen Johnson Sirleaf · Charactorium
