Ingredients :

• Aidan fruit (prekese) — This is the central ingredient, the one that sets this tea apart from a simple ginger tea. The dry pod is dark brown, about twenty centimeters long, with four characteristic wings. It smells strong when raw — something between liquorice and an unknown spice. In African markets, it’s often found in bags. Break it into two or three pieces before putting it in the pot to better release its aromas.
• Fresh ginger — An inch of fresh root is the base. Dry ginger powder doesn’t give the same result at all — it’s less bright, less powerful. When you cut fresh ginger, it resists slightly under the knife and immediately releases that recognizable pungent smell. No need to peel it meticulously; a quick scrape with the back of a spoon is enough.
• Fresh turmeric — If you can find it as a fresh root, use it. The root looks like miniature ginger but stains your fingers yellow-orange as soon as you cut it — consider yourself warned. Powder works too, but with less aromatic intensity. Use one level teaspoon if using powder.
• Cloves — Four or five are enough. These little brown buds have an undervalued aromatic power. Too many, and they overpower everything else. Just enough, and they bring that gentle warmth reminiscent of Christmas spices — but here in a completely different context.