Careful, the LAKUGA is blowing….
This will quench the thirst of the hottest of “chimpers” as
they return from their machete-wielding, primate-tracking expeditions through
the forest. If you can find it, a few roots of wild African ginger and a
handful of ripped ginger leaves grabbed while in the forest add an extra punch
that sends the taste buds reeling.
The LAKUGA WIND starts blowing up.... deep clouds sliding down from the cool tip of the green mountains in the heart of Tanzania, picking up sand from the shores of Lake Tanganyika, blowing through hair and dresses, covering stretchers and umbrellas, even the chimps hide away!
The LAKUGA WIND starts blowing up.... deep clouds sliding down from the cool tip of the green mountains in the heart of Tanzania, picking up sand from the shores of Lake Tanganyika, blowing through hair and dresses, covering stretchers and umbrellas, even the chimps hide away!
Serves 3
300 g ginger (or 250g ginger, 100g wild ginger root)
3
lemons
2
limes
5
tbs soft brown sugar
100
ml spring water
1
lt soda water
Peel and grate the ginger. Scrub the lemons and limes to
remove the waxy layer of the peel and them quarter them. Add the water and
brown sugar and using a pestle, bash them together, squeezing the juice from
the fruits so that all the flavors combine. If you are using African ginger,
rip a few leaves into the mixture. Leave it to marinade for an hour or so,
ideally refrigerated. Then pass the mixture through a coarse sieve, squeezing
the last of the juice from the mixture. Pour the concentrate over ice and top
up with the liter of soda water. You may have to add more sugar or lemon juice
to taste. Frost the rims of the glasses by dipping first into lemon juice, then
soft brown sugar.
A shot of rum transforms this into a punchy cocktail – the
Lakuga, named after the wind that brings dark and stormy nights to Mahale at
the end of the dry season.
BY THE WAY, HOW WAS YOUR TREK TO THE CHIMPS ?
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