Every Kenyan knows that moment when flu starts developing and some of the steps to take in order to tackle it before it becomes severe. Your throat scratches, your nose blocks, and suddenly you rush to the nearest kiosk with one mission: “Nipee ingredients za kutengeneza dawa ya homa.”
That warm mix of ginger, lemon, honey, and turmeric is our national comfort drink, but most Kenyans unknowingly prepare it in a way that reduces its healing power.
Nutrition scientist Dr. Wanjiku Muthoni explains that honey should never be added to boiling water because temperatures above 40°C destroy its enzymes and reduce antibacterial properties. Research from the National Library of Medicine confirms that heating honey diminishes key compounds: invertase and glucose oxidase, turning raw honey into simple syrup (source).
Ginger lovers also overdo it. Boiling ginger for too long reduces its volatile oils and anti-inflammatory compounds. A 2013 study in the International Journal of Preventive Medicine found that ginger’s active compound, gingerol, decreases with excessive boiling (source). Lemon suffers too, as vitamin C is sensitive to heat.
Immunologist Dr. Samwel Opiyo notes that when prepared correctly, dawa ingredients support the body effectively. Honey reduces cough severity in children according to a 2020 BMJ Evidence-Based Medicine study (source), vitamin C shortens cold duration, and turmeric’s curcumin modulates immune responses backed by a 2017 NIH review (source).
The truth is simple. Dawa works when treated with respect. Simmer the ginger gently, add honey at warm temperatures, and mix in the lemon after the heat calms. That’s how generations made it powerful.
Perfect Dawa recipe
Ingredients:
- 2 cups water
- 1 thumb-sized ginger, crushed
- Juice of half a lemon
- 1 tablespoon raw honey
- ¼ teaspoon turmeric
Method:
- Boil water, then add ginger.
- Simmer 10-15 minutes.
- Remove from heat and cool slightly.
- Add lemon, honey, and turmeric.
- Stir gently and sip slowly.
This is dawa ya homa done right. Warm, calming, and finally backed by science.
By Kamaru Mathenge
