I hope you are enjoying Tastetrotting Across Uganda this month, I know I sure am! I have learned so much about Uganda, their food, and their culture. Today’s latest from Uganda is tea. Ugandan Chai Tea is so simple and easy for anyone to make. I hope you enjoy learning about the ritual of tea in Uganda!
Most of the people of Uganda drink tea on a regular basis if they are seeking comfort and relaxation from their busy days. In Uganda (as well as other African countries), the tea needs to be warmed on the stove in order for it to be made the proper African way. This means that you need to boil the milk first in order to make the tea rich and creamy. In West Africa, the creaminess in the tea is achieved by using evaporated milk, and in East Africa, the tea is made with different spices.
The spices used in the Chai will differ from region to region but from my research I have learned that a variety of spices are most prevalent in coastal regions, possibly due to the strong history of trade with the Indians and Arabs. To most Western countries, chai is known as a spiced tea, but to East Africans, chai is simply just another word for tea.
Ginger is the spice of choice for tea in Uganda, and because it is a landlocked country, there are a variety of spices used to make the chai tea.
Some people prefer to use fresh ginger root, but from my experience and through research, ground ginger guarantees that the chai tea will have a punch. For me personally, I added 2 whole teaspoons of ground ginger to my tea, but the amount of spice added depends on your own personal preference.
To make your Ugandan tea drinking a truly Ugandan experience, you can choose to have this tea with a doughnut, mandazi, or something similar. I enjoyed my Ugandan Chai Tea with my Ugandan Banana Pancakes.