Whenever I go home to Sierra Leone, the first thing I am handed is a glass of ice cold ginger beer. Before I even unpack my bags. So over the UK summer when I am not making lemonade, I am making my other drink ie gingerbeer in good old Sierra Leone style. Or almost. Because in Sierra Leone the large heap of peeled ginger will be pounded in a huge mortar and two pestles by two people working in synchrony with each other. Pound, pound, pound, pound, pound, pound as the sun rises so that the ginger beer would be as fresh as possible and in time for breakfast. As much as I do love waking up to or contributing to that pounding sound I have a much easier way of doing it. AKA the blender. So I get the taste of Sierra Leonean ginger beer for a tenth of the work. No contest, right?
