DISH RESEARCH · Dish
Icyayi
Also known as: African tea
Rwandan sweet milk tea warmed with fresh ginger.
About Icyayi
Icyayi is the Kinyarwanda word for tea. This profile follows a Rwandan ginger-tea recipe in which black tea, milk and sugar are simmered with freshly smashed ginger.
Strong black tea gives a malty, lightly tannic base, softened by milk and sugar. Fresh ginger adds a clean aromatic heat that keeps the sweet dairy character lively.
The strained drink is smooth and opaque, with a warm tan colour and no solid pieces. It is served hot and has a creamy body rather than the clarity of plain brewed tea.
Allergens in this recipe
Contains: Milk.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Icyayi
Rwandan Icyayi with Milk and Fresh Ginger.
- Black tea leavesMalty brewed-tea base
- MilkCreamy brewing liquid
- SugarSweetness
- Fresh gingerWarm aromatic heat
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Black tea leaves:
- Milk:
- Sugar:
- Fresh ginger: . The recipe specifies fresh ginger; it maps to the established Ginger route while preserving the fresh form
Origins & food traditions
Wellspring Foundation supplies the complete Rwandan ginger-tea recipe selected here, fixing milk, black tea, sugar and fresh ginger. Rwanda's National Institute of Statistics independently records icyayi as the Kinyarwanda term for tea and distinguishes local Rwandan tea in its national product classification.
Countries
- Rwanda
- RwandaCatalogue link pending review
Cuisines & regions
- Rwandan Cuisine
- Rwandan CuisineCatalogue link pending review