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Lemongrass (Cymbopogon citratus)

Contributed by Ozoz Sokoh

The long, thin blade- like leaves of this perennial grass are used across Nigeria in a variety of heath, and wellness remedies. Highly aromatic, it is known to be antiinflammatory, antimicrobial, and antifungal. In Nigeria, the leaves, not the stems, are used in both medicinal, and culinary recipes, particularly teas, tonics, and soups.

A variety of decoctions are made for ailments - lemongrass leaves, combined with onions and honey are used to soothe and heal coughs, chest pains, and malaria. It is also used topically for aches and pain, and as an insect repellant.

Cooking with lemongrass leaves sets me in a meditative mood. I begin with clean hands, bundling the leaves into bows, securing them at the center, then rubbing the bundle between my  palms to release the citronella, limonine, geraniol, and other essential oils.


Lemongrass (Cymbopogon citratus)

Lemongrass Tonic

Makes ~ 720ml. Serves 6 to 8

This is a recipe inspired by Adoyo, a bright yellow tonic sold on the streets of Nigeria - I’ve only come across it in Lagos. Adoyo is made with a combination of probiotic omidun (the decanted water from fermented ground corn), lemongrass, African yellow wood which gives it the bright colour, pineapple skin (and flesh?), grapefruit, and lemons. The ingredients for my version include ground turmeric, black peppercorns, pineapple fruit and oil. I make two drinks - a tonic from the first strain; and then a smoothie from the cooked, leftover pineapple and black peppercorns. If you can’t find lemongrass leaves, substitute with 2 to 3 clean lemongrass stalks, smashed to release the aromas and oils.

Ingredients:

  • 12 clean lemongrass leaves, made into 2 bundles, and secured
  • 1 cup chopped ripe pineapple
  • 1 teaspoon coarsely crushed black peppercorns
  • ½ teaspoon ground turmeric
  • 1 liter water
  • 1 teaspoon neutral cooking oil
  • Fresh lemon juice, to taste (optional)
  • Sweetener, to taste (optional)

Instructions:

  • 1.     In a large pot, combine lemongrass leaves, pineapple, black peppercorns, and ground turmeric
  • 2.     Add the water
  • 3.     Set on high heat, stir, and add the oil
  • 4.     Bring to the boil, uncovered. Stir part-way through. Leave to cook, about 15 minutes
  • 5.     Turn off the heat, put a lid on, and remove from the heat
  • 6.     Strain through a fine-mesh strainer into a teapot or bowl with a spout
  • 7.     Remove and reserve the lemongrass, and reserve the pineapple and peppercorns for the smoothie
  • 8.     Enjoy hot or cold - remove from the heat and allow to cool completely
  • 9.     If you like with a squeeze of lemon juice and some sweetener
  • 10.  Add the reserved lemongrass to any leftovers
  • 11.  Store in a bottle or jar with a lid, and refrigerate for up to 1 week

Smoothie

This spiced smoothie is a waste-not approach to making the lemongrass tonic by blending the cooked pineapples with the peppercorns, and water. Drink in small portions, hot or cold.

Instructions:

  • 1.     Put the reserved pineapples and black peppercorns in a blender
  • 2.     Add 2 cups of water and blend on high speed
  • 3.     Pass through a fine-mesh strainer into jar (which has a lid)
  • 4.     Reserve the liquid and discard the dregs in the strainer
  • 5.     Enjoy hot or cold
  • 6.     Store any leftovers in a bottle or jar with a lid, and refrigerate for up to 1 week