Ginger Beer Nigerian Style

Ingredients

• A very big piece of fresh ginger, finely grated — peel on for wild yeast
• 3 big big tablespoons of sugar
• 2 glasses of cool water (not hot — kills wild yeast) FOR THE DRINK (after 2 to 3 days):
• 1 big glass of the strained ginger starter
• A very big piece of fresh ginger, finely grated
• Juice of 2 big lemons
• 6 big big tablespoons of sugar
• 6 glasses of water
• A tiny pinch of cream of tartar — optional, for extra fizziness

Method

1. 01

   Creating the Ginger Starter. Combine finely grated ginger (with the skin), sugar and 2 glasses of cool water in a clean jar. Stir well. Cover loosely with a cloth — not a sealed lid. Leave at room temperature. Stir once daily and add 1 teaspoon of fresh grated ginger and 1 teaspoon of sugar each day for 3 days. After 3 days, the starter should be bubbling actively — the natural fermentation from the wild yeast on the ginger skin has begun.

2. 02

   Brewing the Ginger Beer. Strain 1 big glass of the bubbling ginger starter. In a large pot, combine the strained starter liquid with additional freshly grated ginger, lemon juice, sugar, cream of tartar if using and 6 glasses of water. Stir until the sugar dissolves completely.

3. 03

   Bottling. Pour into clean plastic bottles — fill no more than three-quarters full to allow for gas expansion. Seal tightly. Leave at room temperature for 24 to 48 hours.

4. 04

   Checking and Chilling. Check the bottles every 12 hours — gently squeeze the plastic bottle to check the pressure. When the bottle feels firm (indicating carbonation), the ginger beer is ready. Refrigerate immediately to stop the fermentation. Open carefully over a sink — the bottles are under pressure.

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