Yamakoudji, ginger beer burkinabe style

Part 2 of the cookery class by Ebou: preparing yamakoudji during a quiet afternoon in Boromo. Yamakoudji is a ginger juice, I and thousands of Burkinabe enjoy drinking, especially during hot days... and there are many opportunities here! It is very spicy, and I understood why, when preparing it with Ebou. The first step is indeed to pound ginger roots and peppers together! I was later told that this was a cheap way to make it spicy and that a better yamakoudji would just have more concentrated ginger... I would not know...

After the pounding, we diluted the spicy ginger paste with water and a lot of sugar, mixing it with our hands. We then sieved it, twice to really remove any bit of peel and wooden fiber from the ginger that could still be floating, and bottled it in empty plastic bottles of Fanta, Coca or Youki... carefully washed with Omo Micro first. Below in 3 easy steps to make your own!