Ginger Beer (West African Style)

Name: Ginger Beer (West African Style)
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: West African
Ingredients: 6 oz fresh ginger root, peeled, chopped; 6 cups cold water; 2 cups fresh pineapple chunks (or canned, drained); 1/4 cup fresh lime juice; 1/4 cup granulated sugar (or to taste); 6 whole cloves

A bold, fiery non-alcoholic ginger drink blended with pineapple and cloves, popular across West Africa as a refreshing tonic. This version uses a blender for maximum ginger punch without fermentation. Plan ahead: chill for at least 1 hour before serving.

20 minEasyServes 6110 cal/serving

West AfricanNon-Alcoholic DrinkBlenderVeganLow CarbGluten-FreeDairy-FreeNut-FreeEgg-FreeLow-SodiumPork-FreeNightshade-FreeCorn-Free

Ingredients

6 oz fresh ginger root, peeled, chopped
6 cups cold water
2 cups fresh pineapple chunks (or canned, drained)
1/4 cup fresh lime juice
1/4 cup granulated sugar (or to taste)
6 whole cloves

Instructions

1

Combine 6 oz peeled, chopped fresh ginger root, 2 cups fresh pineapple chunks (or canned, drained), 6 whole cloves, and half the 6 cups cold water in a blender. Blend on high for 60 seconds.
2

Strain through a fine-mesh sieve into a large pitcher, pressing firmly on pulp to extract all juice. Discard pulp.
3

Stir in remaining cold water, 1/4 cup fresh lime juice, and 1/4 cup granulated sugar (or to taste) until dissolved. Taste and adjust.
4

Refrigerate at least 1 hour until chilled. Serve over ice, or add sparkling water for a fizzy version.

Questions

Can I halve or double Ginger Beer (West African Style)?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. To make a pitcher, multiply everything and stir over ice at the end.

Serve it with

Coconut Rice Pudding dessert
Kosai with Pap (Millet Porridge) breakfast
Fried Rice Balls starter

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