Make your own ginger beer
An effusive young chef shared one of his favourite recipes with the Herald, Khemere (ginger beer).
Inspired by his grandmother, effusive young South African chef Thabo Ntoanyane baked his first tray of scones at the tender age of 10.
Now 29, Ntoanyane has followed in his grandmother’s footsteps and runs his own company making cakes, cookies and other sweet treats to order as well as offering a catering and private chef service in Maseru, Lesotho. Ntoanyane attended Capsicum Culinary Studio’s Cape Town campus in 2018 and 2019 from where he graduated with a Certificate in Food Preparation and Cooking and a Diploma in Patisserie.
He shared one of his favourite recipes with the News/ Herald and said, “This is my recipe for Khemere (ginger beer) which is easy to make and delicious to drink.”
Ingredients:
• 2kg brown sugar
• 50g pure ground ginger
• 24g tartaric acid
• 24g cream of tartar
• 4l water
Method:
Pour the water into a large pot, add the sugar and dissolve over low heat stirring constantly.
In a separate bowl, mix the ginger, tartaric acid and cream of tartar, then add to the boiling sugar water and allow to simmer for a few minutes. Remove from the heat and cool overnight. Dilute the syrup to give you 10 litres of ginger beer.
