Kahava Chungu (Traditional Kenyan Spiced Bitter Coffee)

Name: Kahava Chungu (Traditional Kenyan Spiced Bitter Coffee)
Total time: 420 s
Yield: 3 cups
Cuisine: Indian
Ingredients: 3 1/2 cups water; 3 cardamom pods (lightly crushed); 1 inch cinnamon stick; 1/2 inch ginger; 1/2 tsp Ginger powder; 2 cloves; 3 tsp ground coffee (Arabica preferred)

Sangita Vyas @Sangit

Kenya

#TOF
#Week3
#GingerClovesCardamom
Kenya is known for producing high-quality Arabica coffee grown in high-altitude regions by both smallholder farmers and large estates. After harvesting and processing, the beans are milled, graded, and sold through the Nairobi Coffee Exchange or direct export contracts. Most Kenyan coffee is transported to global markets through the Port of Mombasa, with Europe, the United States, and parts of Asia being the main importers. Coffee remains one of Kenya’s key agricultural export products.

"Kahawa" is the Swahili word for coffee, and the traditional Kenyan preparation is often called Kahawa Chungu, which means "bitter coffee" (unsweetened). This strong, spiced coffee is a coastal tradition, typically brewed with cardamom,Clove and sometimes ginger and cinnamon.
Here is a recipe for traditional Kenyan Kahawa Chungu:

Saved

Ingredients

5-7 minutes

3 cups

3 1/2 cupswater
3cardamom pods (lightly crushed)
1 inchcinnamon stick
1/2 inchginger
1/2 tsp Ginger powder
2cloves
3 tspground coffee (Arabica preferred)

Saved

Steps

5-7 minutes

1

Make the ingredients ready.
2

Boil the Spices: In a pot, bring the water and crushed cardamom pods (and other whole spices like cinnamon sticks, if using) to a boil. Reduce heat and let it simmer for about 10 minutes to infuse the flavors.
3

Add Coffee powder, Increase the heat slightly and add the ground coffee. Bring the mixture back to a simmer. add the ground ginger now.
4

Let the mixture simmer on low heat for an additional 5 minutes. Do not let it come to a rolling boil again.
5

Strain and Serve: Remove from heat and pour the coffee through a fine-mesh strainer or a sieve lined with cheesecloth into a coffee pot.
Enjoy: Serve the Kahawa Chungu hot in small cups, traditionally without sugar, as the name implies.