RCI-BV.008.0050.001
Kahawa (coffee)
Kahawa (coffee) from the Recidemia collection
Prep15 min
Cook0 min
Total15 min
Servings4
Difficultybeginner
Ingredients
- one quart of cold water1 unit
- seeds from one or two cardamom pods1 unit
- three tablespoons freshly ground coffee beans1 unit
- 1/4 teaspoon
- 1/4 teaspoon
Method
1
Pour one quart of cold water into a saucepan or kettle and bring to a boil over medium-high heat.
2
Remove cardamom pods and crack them open with the flat side of a knife to release the seeds, or use freshly ground cardamom if preferred.
3
Once water reaches a boil, add the cardamom seeds (or ground cardamom) and ground ginger if using, stirring well to combine.
4
Reduce heat to medium and add the three tablespoons of freshly ground coffee beans to the pot.
1 minutes
5
Simmer for 10-15 minutes, allowing the coffee and spices to infuse into the water without boiling vigorously.
12 minutes
6
Strain the coffee through a fine-mesh sieve or cheesecloth into a serving pot or cups, leaving behind the grounds and whole cardamom seeds.
7
Serve hot in cups and enjoy immediately as a traditional Ugandan coffee beverage.