I love and use ginger in a variety of ways.
Fresh
I always have fresh ginger at home. It is perfect for both sweet and savoury preparations.
For sweet, I’ve explored a number of recipes – Confit, Jam, Candy.
For savoury, all you need is a bit grated in stirfries and sauces, some pounded whole and popped into syrups for poaching fruit and the like. Quite often, I make a huge batch of ginger and garlic paste and freeze.
For use in fresh preparations, here are some tips:
- Use fresh young ginger – it will be easier to peel and will not be as ‘tough’ and fibrous as older ginger.
- Use the back of a teaspoon to peel the ginger.
Dried
The foundation of authentic Zobo. I love it in drinks and syrups, just like fresh. Use of dried ginger is something new to me – introduced by my friend from Northern Nigeria where ginger is plentiful and preserved by sun-drying.
The rhizomes are washed and sliced, without peeling and spread out to dry.
Pickled
Also known as sushi ginger, this is made from peeled young ginger, sliced thinly and set in a sweet-sour solution of sugar and vinegar.
Very common in Japanese cuisine, I love the fresh, cured taste in salads and with rice and stir-fries.
Powdered
Great for batters and doughs, ginger powder is hot and fresh.
I love it in fruit cakes and churros.
How do you use your ginger?[wpurp-searchable-recipe]Ginger: Fresh, Dried, Pickled & Powdered – – – [/wpurp-searchable-recipe]
