The Plant-Based Community Cookery School
The Plant-Based Community Cookery School
This delicious summer tonic recipe is by Sten, East London local, and Founder of Sten's Jamu.
60 grams of turmeric root (peeled)
40 grams of ginger root (peeled)
20 grams of palm sugar (optional)
One stalk of cinnamon
One stalk of lemongrass (chopped)
One lime juice squeezed
¼ teaspoon of cracked black pepper
¼ teaspoon of nutmeg powder
500 ml of distilled/filtered water
Find out more at www.stensjamu.com
Peel the skin of the turmeric and ginger root using a teaspoon and blend into a puree using a food processor or blender.
Transfer the puree into a pot and add palm sugar, cinnamon stalk, chopped lemongrass, black pepper, and nutmeg.
Boil the mixture for 10-15 minutes on medium heat until it’s bubbly gently, add the lime juice, and you will notice the jamu will change colour to a lighter yellow.
Let it cool before straining through a muslin or tea strainer in a sterilised bottle.
Drink it warm, at room temperature, or chill with ice. You can even mix it into your smoothie or dilute it with hot water and drink it as tea. Keep it refrigerated, and it can last for 14 days.
