In the 16th century, half a kilo of it cost as much as a sheep. And in this country, ginger is still used sparingly, while in Asia and Africa it is added to the pot almost daily.
In China, the spicy tuber goes with beef and chicken, duck, pork and fish dishes. Ginger is just as indispensable in Indian cuisine, and the English even add it to jam, beer and lemonade.
Rainer-Maria Halbedel, owner and chef of Halbedel’s Gasthaus in Bonn-Bad Godesberg, likes ginger very much and cooks for us ginger couscous with scallops on a lemongrass skewer.
If you want to make your own ginger syrup, you should remove the peel from six to eight ginger tubers the size of a ping-pong ball and simmer them for an hour and a half with a cup of sugar and half a cup each of white wine and water. The ginger in the syrup, which can also be used for desserts, will last forever in a jar.
For the sauce, slice a stalk of lemongrass, rinse the lime under hot water and add a few strips of zest, one eighth of a liter of white wine and fish stock, and reduce by half. Then add 200 milliliters of whipped cream, boil briefly and repeatedly, strain through a sieve, bind (mount) with two or three flakes of butter and whip with a hand blender until creamy. 3.
In the meantime, peel the garlic clove, the shallot and the ginger.