Gnamakoudji or spicy water is a very popular juice in some country in Africa such as Mali, Benin, Senegal, Guinée, Côte d’Ivoire, etc. It is fresh ginger root juice. It is traditionally made with fresh ginger root, pineapple, lemon juice, sugar, and water.
I am adding an extra step which is taking the mixture to a rapid boil before putting in the sugar. This extra step makes sure any unwanted bacteria that may have slipped into the drink gets neutralized.
Total Cooking Time: 20 min
- 1 fresh ginger root
- ¼ cup water, for blending
- 2 liters
- 2 tsp honey
- 1 cup sugar
- ½ tsp pineapple essence
- ¼ cup fresh lime juice
- Clean, peel and rinse ginger root.
- Cut it into small chuck to make it easy for grinding.
- Put the ginger chunks into a blender, add ¼ cup water, and blend until ginger is puréed (yield 2 cups).
- Pour the ginger purée into a pan and add 2 liters of water.
- Put the mixture to a rapid boil over medium-high heat, about 12 min.
- Remove from heat, add sugar, honey, pineapple essence, lime juice, and stir.
- Strain the mixture into a pitcher and put it in the fridge.
- Serve cold with ice cubes.