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Mboa… Nectar / ginger juice my way 1

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Dear All, Dear All,

 

 

Mboa…Nectar / ginger juice my way 1

 

Fill up on vitamins and some like me, of memories with this pretty drink sublimated by black pepper from Penja Elie and Marjolaine that the latter generously sent me for tasting.

 

 

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Mboa, this word in duala language, my daddy's, is generally used to denote the country of birth

 

Mboa, this is CAMEROON, the land of my soul

 

MBOA, it is also home, home. The place where we grew up… or not

The crucible of our being, good or bad

The place of evocations, happy or more painful.

 

Mboa, the memories that come to the surface. The fragrant orange tree whose fruit we were impatiently awaiting, the sprawling lemon tree of which I never tired of the scent of the leaves, ginger grown at the back of the house, whose rhizome and foliage are a delight in cooking and drinking. And other fruits and vegetables that I will tell you about another time.

 

Mboa, it is also FRANCE, my adopted country, the land of my heart

 

Mboa, this is our house in the VAL D'OISE, our tiny vegetable garden which delights us with delicacies

A life lovingly built, patiently, painfully, passionately, madly …since 22 years

 

Mboa…it's so many things…and a cocktail of flavors that I am sharing with you today

 

Mboa, so many delicacies that immerse me in my childhood memories while being good for the body. Indeed, I offer you a condensed freshness, a combination of fruits with antibacterial properties, antiviral, effective in quenching our thirst and boosting our strained immune system. We need it in these times of Covid19, without cure and without vaccine.

 

 

Make way for the recipe

 

 

 

 

Mboa… Nectar / ginger juice my way 1

 

 

Preparation : 10 minutes

Baking : 30 minutes

 

What you need

– 260 g fresh ginger, cleaned (skinless) and cut into small pieces
– 2 liters of water (or more)
– 2 untreated lemons cut into 6

– 1 orange peeled and cut into 6

– 100 g cane sugar, more or less according to taste. (See tips tips variants information)
– ½ teaspoon of Elie et Marjolaine exceptional Penja black pepper

– A pinch of moringa (optional). Its benefits here

 

 

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Realization of the recipe

– Mix the pieces of ginger with 400 g/ 40 cl of water until you obtain a liquid puree
Verser la purée de gingembre dans une grande casserole avec le citron, l’orange, sugar, le reste de l’eau 1600 g/160cl et faire bouillir à feu vif pendant 25 minutes

Ajouter le poivre et laisser encore 5 minutes au feu

Hors du feu, écraser avec un presse-purée ou une louche les citrons et l’orange pour en extraire tous les sucs

Tamiser/filtrer pour ne garder que le jus

 

 

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Se boit chaud, tiède ou frais !

 

 

 

Tips / advice / variants / Information

*La purée de gingembre obtenue (enlever les restes de citrons et d’orange) se conserve très bien au réfrigérateur quelques jours, pour assaisonner des plats ou refaire une petite boisson

*Elle peut aussi servir de base pour de beaux cookies

 

 

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Some reading

– https://sante.toutcomment.com/article/les-bienfaits-du-gingembre-1261.html

-https://blog.doctissimo.fr/parenthese-de-serenite/alimentation-818183/bienfaits-citron-citronnee-26783650.html

 

Nathalie Brigaud Oum

Author the My kitchen imprecise. To buy it,

- Click https://envoleesgourmandes.wixsite.com/envoleesgourmandes/livre

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I hope you

 

 

 

 

 

 

 

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