Adoyo (Nigerian Ogi Beverage)
Adoyo is a Nigerian street drink made from the liquid left over from preparing ogi, simmered with pineapple and lemongrass. Nothing is wasted, since the starchy water that would normally be discarded becomes the base. The color comes from a homemade caramel stirred in at the end, not from any dye, which also adds a gentle bitter edge to the sweetness. It sits alongside zobo, kunu and fura de nono as a familiar roadside refreshment.
Instructions
Put the ogi water, sliced pineapple and lemongrass leaves in a pot. Simmer for at least 45 minutes so the fruit and herb flavor the liquid.
Take the pot off the heat and let the liquid cool completely. Strain out the pineapple and lemongrass and keep only the liquid.
Put the sugar in a separate pot and melt it slowly over medium heat, stirring as it cooks. Keep going until it turns a light brown caramel.
Stir some hot water into the caramel to loosen it into a sauce. Use hot water, because cold water makes the caramel crystallize. Set the sauce aside.
Sweeten the strained liquid with the caramel sauce and serve. If you prefer, honey can replace the finished caramel syrup.
Make it personal.
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