Liberian Ginger and Pineapple Drink RecipeOrigin: Liberia Period: Traditional |
Ingredients
900g fresh ginger 
Liberian Ginger and Pineapple Drink Preparation:Method:Wash the ginger and make sure you clean away and grit and sand (this is much easier with white Asian ginger than the small, red, African variety). Chop the ginger into 2 or 3cm pieces then place a handful of these pieces in a pestle and mortar. Pound to a paste before pounding again and transfer to a large bowl. Repeat the entire process until all the ginger has been pounded flat. Now wash the pineapple an peel off the skin with a sharp knife (pare the pineapple so your remove 1cm of flesh along with the skin). Chop the peelings into 3cm pieces and add a handful at a time to the pestle and mortar. Pound to a paste then add a little water and pound some more before transferring to the bowl along with the ginger. Repeat the process with the remainder of the pineapple skin. When done transfer the mashed ginger and pineapple to a large pot or metal casserole and add any of the remaining water. Half-cover the pot with its lid then bring to a boil on medium heat and allow to cook for 30 minutes. Remove the pot from the heat, cover completely then allow the mixture to sit over night until completely cooled to room temperature. Pour the resultant mixture through a fine-meshed strainer and use the back of a wooden spoon to press and juice out of the pulp. Transfer the pulp to a clean cloth and wring this to extract as much juice as possible. Now add the sugar 50g at a time to the strained juice. Only add enough so that it suits your taste then bottle and store in the refrigerator. Allow to chill and serve. |
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