Swahili Recipes: Chai ya Maziwa (Mixed Tea)

Africa may be well known for its great coffee, but tea is frequently also found in coffee-producing regions. And the African variety is flavorful, potent, and wholly distinctive.

Think of tropical and subtropical climates with a lot of suns, hot weather, and rich, dark red soil. Many African teas taste precisely like that delicious, earthy, and concealing a really unique warm flavor. They always conceal a little bit of the heat and temperature in gorgeous leaves and vibrant hues, whether they are real or herbal.

Chai ya Maziwa (Mixed Tea)
This is the most popular non-alcoholic beverage in Kenya. Enriched with fresh milk, it is drunk as a breakfast beverage and enjoyed by the entire family.

Ingredients
– 13 cups (2968 g) water
– 4 ½ cups (1020 g) cow milk
– ¾ cup (139 g) sugar
– 3 tbsp. (12 g) tea leaves

Preparation 5 minutes | Cooking 1 hour | Makes 17 cups
• Bring all the water to a boil.
• Add the tea leaves and continue to cook for 5
minutes.
• Add milk and bring to a boil.
• Add sugar, stir, and bring to a boil.
• Turn off the heat and sieve.
• Serve while hot.

A variety of teas are grown in Africa, including the herbal rooibos and honeybush that are indigenous to South Africa, as well as white, green, oolong, black, and even dark fermented tea.
Despite the fact that pure African real tea is harder to get than Chinese or Indian tea, numerous tea mixes frequently contain it. Take English breakfast, for instance. Surprisingly, Kenya ranks third in terms of global tea production, behind China and Japan.
Uganda, Tanzania, Zimbabwe, Rwanda, Malawi, Burundi, Mozambique, Cameroon, Congo, and even Mauritius are other African nations that produce tea.

Content courtesy of Kenya Food Recipes, Mama Ntilie & NFH
A Recipe Book of Common Mixed Dishes With Nutrient Values, As Prepared By Communities