Thursday, 11 February 2016 13:33

Put the Kettle on for a Cuppa!

Tea in Africa is an occasion. It is a meal. It is a social event, a huge part of daily life consumed across the continent.  It is known locally as Chai.

It’s not prepared the western way by dunking a tea bag in a mug of boiling water and then pouring in some cold milk. It is cooked!

Tea leaves are boiled in a saucepan with some water, once it has bubbled for a while, about the same amount of milk is added as it continues to boil.  A little sugar is added and maybe some ginger, masala or cardamom.

Cook a little longer and then remove from the heat, strain through a sieve into a giant flask and quickly close to keep the temperature near boiling.

Published in African Food & Drink