Icyayi cy’amata

Ingredients

The tea

• 4 teaspoonsblack tea leaves
• Rwandan highland tea if possible
• 500 mlwater
• 500 mlwhole milk

To flavour

• 5cm fresh ginger, sliced or grated
• 4 tablespoonssugar, or to taste
• 1cinnamon stick, optional
• 2cardamom pods, crushed, optional

To serve

• small cups or glasses
• a strainer
• extra sugar on the table

Directions

1. Slice it thinly or grate it coarsely. Put the water into a saucepan. Add the sliced or grated ginger.
2. Add the cinnamon and cardamom if using them. Bring the whole pan up to a boil. Let it boil for about three minutes.
3. Add the tea leaves to the boiling water. Let them boil for about two minutes. Pour in all of the fresh milk. Add the sugar at the same time. Stir it through the pot thoroughly.
4. Bring it back up towards a boil. Never leave the pan unattended at all. Stand over it and watch the surface. Let it rise up the pan almost to the rim.
5. Let it settle right back down. Judging the tea takes a careful look. Pour it through a fine strainer.
6. Pour it directly into the cups. Or strain it into a flask to keep it hot. Taste it before it goes to the table. It should be sweet, strong and gingery.
7. Add more sugar if it needs it. Serving it is done properly hot. Pour it into small cups or glasses. Put extra sugar out on the table. It is drunk hot at breakfast time. Make it fresh again each time.

Technique

• The tea is boiled in the milk itself rather than brewed in water and topped up, which extracts far more strength and colour and gives a stronger rounder drink; the same method runs across East Africa.
• Rwanda grows tea in its highland areas and it is one of the country’s main exports, though most of the best leaf is exported and what is drunk at home is often a lower grade, a pattern common in producing countries.
• Milk boils over extremely quickly and without warning, so never leave the pan unattended; let it rise almost to the rim, pull it off, let it settle and repeat two or three times, which develops the flavour.

Substitutions

• Any strong black tea works in place of Rwandan highland tea.
• Milk alone with no water gives a richer and heavier drink.

Variations

• Cinnamon and cardamom are added in some households.
• The proportion of milk to water varies with what is available.
• It is drunk with boiled sweet potato, bread or a chapati.

History

Made from Rwanda’s own highland tea, drunk at breakfast and offered to any visitor who arrives.

Frequently asked questions

What is Icyayi cy’amata?

Icyayi cy’amata is a drink from Rwanda: black tea boiled in milk with ginger and sugar. Made from Rwanda’s own highland tea, drunk at breakfast and offered to any visitor who arrives.

How long does Icyayi cy’amata take to make?

Icyayi cy’amata takes 5 minutes of preparation and 15 minutes of cooking. The recipe makes serves 4. It is rated easy to make.

What can I substitute in Icyayi cy’amata?

Yes, within limits. Any strong black tea works in place of Rwandan highland tea. Milk alone with no water gives a richer and heavier drink.

What is the most important thing to get right in Icyayi cy’amata?

Add the cinnamon and cardamom if using them. Bring the whole pan up to a boil. Let it boil for about three minutes.