Shaah Bigays Somali Spice Tea Recipes

SHAAH CADAYS (SOMALI SPICED TEA WITH MILK)

Steps:

• Crush the ginger with the bottom of a heavy pot or the blunt edge of a knife and set aside. Place the cinnamon, cardamom, cloves, and peppercorns in a mortar and crush with a pestle until coarsely ground (or crush on a countertop or on a cutting board with the bottom of a heavy pot). Transfer the spices to a medium saucepan set over medium heat and cook, stirring, until very fragrant, about 1 minute. Add the ginger, water, tea, and sugar and increase the heat to high. Once bubbles form around the edge, immediately reduce the heat to low and let the mixture simmer for 5 minutes. Stir in the milk and let it cook for just 1 minute to warm the milk, then turn off the heat. Strain through a fine-mesh sieve into a teapot, pitcher, or straight into tea mugs. Serve immediately while hot and add more sugar to taste if you'd like.

SHAAH (SOMALI TEA)

Steps:

• Add tea bag, cardamom seeds, cloves and sugar to a large mug. Add boiling water.
• Stir well, the tea bag may break open but that's ok because it will be strained.
• Add the milk or Nido to another mug then strain tea into that mug. Stir and serve.

SHAAH BIGAYS - SOMALI SPICE TEA

Steps:

• Place spices in a mortar and lightly crush.
• Bring water and sugar to the boil in a pan and add spices, simmer for 5 minutes.
• Pour this into a tea pot and add the tea bags or loose tea. Steep for 5 mins and then strain into cups.

APPLE SPICE TEA

Steps:

• Place the first 3 ingredients in a saucepan.
• Bring to a rolling boil on high flame.
• Let it stand for 2 minutes to cool slightly.
• Place tea bags in a teacup.
• Pour very hot (not boiling) apple mixture over the tea bag.
• Use a coffee filter to strain juice if you wish.
• Bre for 2 minutes or until desired strength.
• Remove tea bag.
• Serve with carrot bar cake.

**REAL** SOMALI TEA

Steps:

• peel and crush about a thumb sized amount of fresh ginger.
• crush cardemon and cloves
• add all ingredients to pot of water except milk.
• boil for 30 mins or until spices permeate tea.
• add milk to each serving cup to taste.