This is the last in our series on Rwandan recipes.  My sister Kathryn has recently returned from a mission trip there and has been kind enough to share some of the local fare.  In my research, I have learned that the term “African Tea” generally refers to a native, bushy herb named Rooibos.  It is caffeine free and a healthy drink enjoyed locally and around the world.  In the following recipe, “regular” tea is used instead of Rooibos in the typical Rwandan-style preparation.

For 2 cups:

Use ½ cup milk and 1 cup water

Boil the water, then and add milk. Reduce heat.

 Add 1 ½ Tbsp. loose tea to 1 cup water and ½ cup milk mixture.  Six tea bags may also be used to replace loose tea.

 Use one and one-half inch peeled ginger root. Cut half of the ginger into 12 slices. With the rest of the ginger, press in some manner to release juices: with a lime press, garlic press or mortar and pestle. (The Rwandans use mortar and pestle.)

 Add all of the prepared ginger to milk and tea mixture. Simmer for 5 minutes.

 Add sugar or sweetener as desired. If using loose tea, strain if you like.  Serve hot.

Credits: Thanks to tt1rwanda.files.wordpress.com for the picture of African Tea.