Ginger garlic paste is something that everyone should have in the kitchen.
This paste is not only used in the African kitchen. In Asia and southern Europe, ginger garlic paste is also often used.
It gives a super flavour to your recipe and is healthy as well with a big dose of vitamins and antioxidants from the ginger and the garlic. And it is a simple recipe with only 3 ingredients.
You can keep it in the fridge in a airtight container (for example a clean glas jar with lid) for about one to two weeks up to a month (by then it starts to loose it’s fresh flavour but is still usable)
Here is our recipe for a plain and simple fresh ginger and garlic paste. You don’t need to peel the ginger, but if you keep the peel on, make sure you wash it very thoroughly.
INGREDIENTS
100 gr peeled garlic
100 gr peeled ginger, chopped
1 tablespoon of oil (preferably peanut oil or any neutral vegetable oil)
DIRECTIONS
- Throw half of the garlic and half of the ginger in a food blender and mix to a raw paste.
- Throw in the other half of the garlic and the ginger.
- Add the oil and mix to a fine paste.
- If the paste is too dry and does not mix well, add small drips of oil until it is a fine mixed paste.
- Transfer the paste in a clean jar. Make the surface flat with a spoon and pour a little bit of oil on top. Just enough to close of the paste with oil. That way the air can’t get to the paste and you can keep it longer.
enjoy!
