As I’m nearing the next border in my Virtual African Loop, I’ve been revisiting some of the recipes I’ve really enjoyed.
That has included ginger beer, from Sierra Leone:
I have a drip coffee machine that has a metal mesh filter that I use as my sieve. Of course the coffee maker itself provides the hot water. Having a food processor (or spice grinder) available greatly simplifies the ginger-grating process, though peeling ginger at quantity is still kind of a pain. If there’s a trick that makes that easier I haven’t learned it.
But the results are quite nice.
aka gringita 
Do you use the method of taking a spoon (teaspoon preferably) and scraping the outer layer of the “skin” on the ginger off? I’ve found it greatly improves the tedious experience. https://www.youtube.com/watch?v=Olqj8g3G1ks
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Omg that is awesome, thank you!
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What do you do with the ginger beer? Use it in Moscow mules or just drink it straight up?
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Straight up (though I think it would make a nice mixer also). Actually I use it to take my vitamins in the morning.
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