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Ginger Spice Hot Buttered Popcorn Recipe

Ginger is a tropical warm climate plant herb used in cooking, spice mixes and medicine. Some ginger growing African countries are Uganda, Tanzania, Ethiopia and Nigeria with Nigeria growing ginger on a large scale.
African Ginger Spice Hot Buttered Popcorn Recipe

African ginger spice hot buttered popcorn recipe is easy to make and enjoy for your next Netflix and Hulu binge night.

When you say popcorn, most people think of the kind you microwave but popcorn is so much better than that. When popped fresh on the stove, our homemade African ginger spice hot buttered popcorn recipe is as easy to make as boiling water.

 

African Ginger Spice Hot Buttered Popcorn Recipe

Ingredients

1/ 2 cup unpopped popcorn kernels

1/3 cup clarified butter

1 tablespoon coconut oil

 

Ginger Spice Mix

1 tablespoon powdered ginger

1 teaspoon salt

1 tablespoon granulated sugar

 

Directions

Over medium-high heat, warm a large heavy pot with a lid and add oils. If your oil starts to smoke, it is too hot. Test the heat of the oil by dropping in two kernels. When the kernel pops or spins in the oil, you are ready to add the remaining popcorn. Pour just enough kernels to cover the bottom of the pan. Shake the pan gently to be certain oil coats each kernel. Cover pot, remove from heat when popping slows or stops. Pour popped corn into a large bowl. Season with ginger spice mix to taste.

Did you know?

South Africa grows more than 2 million hectares of corn per year and for this reason, corn is a staple food in South Africa.  About 40 percent of the total popcorn production is exported to Namibia, Botswana, Swaziland, Zimbabwe, Ghana, Egypt and the former Ivory Coast Côte d'Ivoire.

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Being African in America I have grown up learning about different ethnic cultures. My father and mother are historians of African culture and history and their influence expanded my activities to several best-selling cookbooks, magazine columns, self-branded products, and a popular African culture and food blog.

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