22/09/2026
Before you throw that ginger into your pot, there are a few things you should know.
We’ve been talking about ginger, so today, let’s bring it into the kitchen.
Ginger is one of those ingredients that can quietly change the flavour of a meal. It adds warmth, aroma and a little spicy kick to whatever you’re cooking.
You can use fresh ginger in stews, jollof rice, fried rice, soups, marinades, and when seasoning meat, chicken or fish.
You can slice it, grate it or blend it, depending on what you’re making.
But how do you prep and keep it?
For fresh ginger, wash it properly and peel it if necessary. If you want it to blend smoothly into your food, grating or blending works well.
If you have more ginger than you need at once, don't leave all of it sitting on the counter until it starts looking tired. Keep unpeeled ginger in the refrigerator, or freeze it if you want it to last much longer. You can even grate or blend it before freezing, so you can easily take out what you need when cooking.
And here are a few mistakes to avoid:
• Using too much ginger and allowing it to overpower the meal.
• Letting it burn in the pot, which can leave a bitter taste.
• Using old ginger that has lost its freshness and flavour.
• Assuming fresh ginger and ginger powder will give exactly the same result.
Ginger is simple, but knowing how to prepare, use and store it properly can make a difference in your cooking.
Next Tuesday, we’ll wrap up our ginger journey by looking at another side of this ingredient beyond the kitchen.
How do you usually use your ginger: fresh, blended, grated or powdered?
