Clear and simple
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CTA. 2002. Clear and simple. Spore 97. CTA, Wageningen, The Netherlands.
Permanent link to cite or share this item: https://hdl.handle.net/10568/46429
External link to download this item: http://spore.cta.int/images/stories/pdf/old/spore97.pdf
Throughout West Africa, ginger is used as a beverage. In Côte d Ivoire for instance, fresh ginger is locally used to make a refreshing drink: gnamakudji. The roots are peeled, crushed, soaked with water and sweetened with sugar. The disadvantage...
Throughout West Africa, ginger is used as a beverage. In Côte d Ivoire for instance, fresh ginger is locally used to make a refreshing drink: gnamakudji. The roots are peeled, crushed, soaked with water and sweetened with sugar. The disadvantage is that this simple recipe keeps only for 24 hours. At the University of Abobo, Adjamé Komia Mosso has developed a simple method to obtain a clear ginger drink with a longer shelf life. First weigh the ginger roots, then wash the roots and crush them, un-peeled. Add either 75 ml of lemon juice or 3 g citric acid per kilo of ginger and 6 to 10 litres of clean water. Leave this mixture for two hours at room temperature and then filter the liquid through a cloth. Leave it overnight to clarify. Add 1 kilo of sugar and heat it for 15 minutes at 75 %C. Let it cool, filter it again and transfer the liquid to airtight bottles or pots. Pasteurise the product by placing the bottles in hot water at a temperature of 70 %C for 30 minutes. Dr Komia Mossi, Université Abobo-Adjamé 02 BP 801 Abidjan 02, Côte d Ivoire
SubjectsCROP PRODUCTION AND PROTECTION;
- CTA Spore (English)