This article was originally published by The Mennonite

February recipe: Te jenjanm (Haitian ginger tea)

Te jenjanm (Haitian ginger tea) is a distinctive, bold and spicy brew from our adopted home in Haiti. Ginger is traditionally known in many places for its curative and restorative powers. Te jenjanm has a spicy kick that soothes the throat and warms the body. It is a favorite drink during the cooler months, and every Haitian household has their own version. This distinctive ginger tea is made more complex with additions of star anise, lemongrass and cinnamon. During these cold months, share a cup of Haitian ginger tea with your friends and family.

Yield: 6 cups tea


  • 6 cups water
  • 3-inch piece fresh ginger, peeled and cut into small pieces
  • 1 stalk lemongrass, remove outer dry leaves and trim top & bottom
  • 3 star anise pods
  • 1 cinnamon stick
  • Pinch salt
  • Honey, to taste


  1. In a medium pot, over medium heat, add the water, ginger, lemongrass, star anise and cinnamon stick.
  2. Bring the tea mixture to a boil, then simmer for 10 minutes. If you would like your tea stronger, simmer it longer.
  3. Strain the ginger tea into cups and add honey to taste. Dilute with additional hot water if you’d prefer a milder version of this tea.


  • Haitian ginger tea is traditionally made with grated ginger for a stronger ginger flavor. Feel free to experiment with this approach if you want to go bold.
  • Many Haitian cooks prefer to use brown sugar in place of the honey for sweetening.

 The Hungry Hounds is the food blog of Paul and Rebecca Shetler Fast, country representatives for Mennonite Central Committee in Haiti. Learn more about MCC Haiti at their blog,

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