Recipe of the day: Lemongrass and ginger beer

Nthabiseng Nti Ramaboa, widely recognized as Chef Nti, has devoted her culinary career to preserving and celebrating South African food traditions. She masterfully combines familiar tastes and ingredients in a modern context, showcasing her deep respect for locally sourced produce and small-scale food producers. Her signature beverage, lemongrass and ginger beer, draws inspiration from cherished memories of festive mornings and celebrations in her hometown of Soweto.

This recipe exemplifies how a handful of seemingly ordinary ingredients, gathered from her garden, can be transformed into a drink meant for sharing and enjoyment.

To create this refreshing beverage, Chef Nti combines five key ingredients: 625g of sugar, 250g of fresh ginger, chopped, 150g of chopped lemongrass, 4 litres of water, 2 lemons, and 10g of yeast. She begins by heating 1 litre of water until it reaches a boil. In a large pot, she adds the chopped ginger, lemongrass, and sugar. Once the sugar has completely dissolved into the boiling water, she incorporates the rest of the 3 litres of water, followed by freshly squeezed lemon juice, lemon zest, and the yeast.

The mixture is then allowed to rest for 10 to 12 hours, during which it develops its unique flavors and aromas.

After the resting period, Chef Nti strains the liquid to remove the solids, leaving behind a clear, fragrant infusion. She then transfers the strained mixture into a refrigerator to chill thoroughly. When ready to serve, she recommends enjoying the lemongrass and ginger beer chilled, garnished with fresh pineapple chunks for an added burst of tropical flavor. This simple yet flavorful recipe has become a testament to Chef Nti's commitment to sharing the rich culinary heritage of South Africa.