Warming Lamugine Recipe
Lamugine (also known as lamojin) is a refreshing drink which is drank in the Northern part of Ghana. It is traditionally prepared with rice water, ginger, lime and local spices like cloves, grains of selim etc. It is usually consumed cold with ice-cubes.
I have adapted my lamugine recipe to suit the cold and wintry weather at this time of the year in UK. Rice water has starch, which could become thick when boiled, I have therefor replaced it with plain water.
Jump to RecipeWarming, hot lamugine is not only delicious, it is full of, immune boosting, anti-inflammatory properties of ginger and the added spices. It is great for warming up on a cold day or if you’ve just had a bit too much to eat.
How To Make Warming Lamugine
This spicy, zesty West African ginger drink is so easy to make; and you can make it more or less spicy by adjusting the quantity of ginger.
Warming Lamugine | West African Ginger Drink
Ingredients
- 2 inch Ginger root or 2 tablespoons grated
- 2 Lime
- 1 Cinnamon stick
- 10 Grains of Selim
- 1/2 teaspoon Whole Cloves
- 4 cups Water
- Sugar/honey to taste
Instructions
- Wash the ginger root well and grate into a pot.
- Peel the skin off the limes with a knife and cut into quarters. Add into the pot.
- Add the cinnamon, cloves and grains of Selim.
- Pour the water into the pot and place on the hob under medium heat. Allow the water to boil, and the spices to infuse. This should take around 10 mins.
- Remove from heat; and strain the liquid.
- Add sugar/honey and enjoy hot.
Hanna Debia
March 10, 2021 at 3:34 amHello from NY.
Just wanted a little clarification plz.
In the early description Rice Water was mentioned in the preparation, then in the printable directives, I saw mention of 4 cups of water.
I love ginger tea and am about to give this drink a try so if there is a typo somewhere, I hope you will point it out for me.
Thanks for sharing these recipes which I hope would make us more appreciative of all, globally.
Abi Olayiwola
March 10, 2021 at 1:27 pmHello Hanna. Thanks for the feedback and I’m so sorry I confused you. The drink is traditionally prepared with rice water and consumed cold; but I couldn’t do the same for a hot drink as the starch in the water could start to thicken. Hence why I have only used plain water for my recipe. I will update the recipe now to include this detail. Thanks.