This Tanzanian spiced tea is a warming fusion of peppercorn, clove and cardamom, with fresh ginger to give it zing.
- 1.25 litres water
- 5 black peppercorns
- 6-8 cloves, coarsely ground
- 8 green cardamom pods, ground
- 1 tbsp grated fresh ginger
- 6 tsp black tea leaves
- sugar to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Place the water in a saucepan and bring to the boil. Reduce heat to medium.
- Meanwhile, using a mortar and pestle, grind the spices to a fine powder using a pestle. Add spices to water and boil for 2 minutes.
- Add the tea leaves and boil for a further 1 minute, then reduce the heat and simmer for 5 minutes.
- Pour the mixture, including the spices, into a teapot. Stir in sugar to taste and serve.
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