Fusion Garlic and Ginger Paste
Both ginger and garlic are staples in West African cuisine and have been used all over the world for thousands of years.Ginger is an amazing spice and my all-time favourite, because it has just the right kick of flavour and also significantly elevates the health factor of any dish. It contains antioxidants and other nutrients. These may help prevent or treat arthritis, inflammation, and various types of infection. Its potential to reduce the risk of diabetes, cancer, and other health problems is subject to several studies.I swear by ginger, honey and lemon tea as a magic cold remedy.Garlic is also packed with flavour and is used in the management of bronchitis, hypertension (high blood pressure), TB (tuberculosis), liver disorders, dysentery, flatulence, colic, intestinal worms, rheumatism, diabetes, and fevers in many parts of the world.Both have been recommended to be used in moderation as part of Covid-19 prevention strategy though this is not evidence based. I however give my family ginger, lemon and honey tea regularly.I always recommend the use of home-made fresh ginger and garlic pastes because it has a more intense flavour than the processed ones and i believe the freshness gives it more “goodness”The paste is also super easy to make!!!!Because I recommend their use in equal amounts in most of the recipes, it seemed practical and logical to make a combined paste and hence this recipe!! I must admit i often sneak in extra ginger to most of my recipes
Ingredients
- 250 g Root ginger
- 250 g Fresh garlic
- Water
Instructions
- Wash the ginger
- Microwave both for 30 -60 seconds (to ease skinning)
- Peel the skin off the ginger and garlic
- Chop ginger into small pieces and then add alongside the garlic to the blender
- Add water and blend until you attain a smooth texture
- Transfer to glass jar and refrigerate for maximum 2 month
Nutrition
Serving: 1tbspCalories: 13kcalCarbohydrates: 2.84g
Tried this recipe?Let us know how it was!
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