‘First you’ll need two litres of water, two tablespoons of Robertson’s ginger powder, two cups of sugar, one teaspoon of cream of tartar, a handful of raisins, the skin of a pineapple and, finally, a teaspoon of yeast.’ Mamma Swartbooi (or gogo, to me) from the township of Kayamandi (‘a pleasurable home’, in Xhosa) was describing the process of making gemmer (ginger beer), while we sat at Hartenberg Wine Estate in Stellenbosch. Meanwhile, I sipped on the estate’s Shiraz and my taste buds encountered heaven.
It’s ironic, I think to myself, that of all places, I learn about making this popular Xhosa drink in Afrikaans Stellenbosch. Then again, the town is one of South Africa’s purest sources of all things infinitely quaffable. And edible. A little earlier, I was chatting…
