Hermann
Transform your peanuts into a versatile spread that combines a whey-cheese-like richness with the mild flavour of raw peanuts. This delicious fusion makes for a perfect spread on bread but can also be used to garnish savoury dishes or even enrich desserts. It’s naturally soy-, gluten- and dairy-free.
Curry leaves, known for their distinctive aroma and robust flavour, are a staple ingredient in many Indian and Southeast Asian cuisines. These vibrant green leaves, often used fresh, add a unique depth and complexity to a variety of dishes, from curries and soups to chutneys and stir-fries. Rich in antioxidants and packed with essential nutrients, curry leaves not only enhance the taste of your meals but also offer numerous health benefits.
Kenyan Chapati are a beloved staple in Kenyan cuisine, renowned for their soft, flaky texture and rich flavour. This flatbread, with its origins in Indian cuisine, has been warmly embraced and adapted by Kenyan cooks, making it a common accompaniment to various dishes such as stews, curries, and vegetables. The preparation of chapati involves kneading dough made from wheat flour, water and oil, which is then rolled into thin layers and cooked on a hot griddle until golden brown.
Hazelnut goma dofu is a variation of traditional Japanese sesame tofu Goma Dofu, offering a rich, nutty flavour and a smooth, creamy texture. This dish combines the wholesome goodness of hazelnuts with the delicate, silky consistency of goma dofu, creating an irresistible fusion that makes a wonderful dessert.
Making your own coconut milk from scratch might seem futile. After all, it’s easily available in cans in most stores. However, many brands use added thickeners and stabilisers to give the coconut milk a creamy texture that doesn’t separate, and even organic coconut milk is usually a messy concoction of water and softened pulp that is impossible to mix together. Plus, if you’ve ever tasted fresh coconut milk, you know that the shop-bought stuff is sadly nowhere near.
Across the African Great Lakes region, you’ll find versions of Ugali. Most parts of Tanzania and Kenya share the same name for it, while it’s known as Sadza in Zimbabwe. The Malawian version is called Nsima and was even added to the UNESCO Representative List of the Intangible Cultural Heritage of Humanity.
Tahdig is a culinary highlight of Persian cooking. Perfectly steamed rice made better by giving it an incredibly crispy bottom layer. Traditionally, it’s made with butter and/or yoghurt, but I’ve always been craving a naturally plant-based version of this crispy rice. When I recently discovered how most locals bloom saffron, it was the perfect opportunity to use up the infused saffron water and finally sharpen my tahdig skills with nothing else but olive oil.
Measured by weight, saffron is valued more than gold. It takes 75,000 blossoms to produce 1 pound of saffron, and each individual stigma needs to be picked by hand at the prime of its season. Add to the the intense aroma and flavour of saffron and it’s no surprise that it is often called the “king of spices.”
Keshek el Fouqara (literally “poor man’s cheese”) is an ancient Lebanese recipe developed by farmers who were too poor to afford a goat to make dairy products. Instead, they soaked and fermented bulgur until it developed cheese-like flavours. A popular recipe until around 50 years ago, it has gotten lost over the last decades. Time to revive it!
I’m determined that legumes need to play a more central role in our daily diet. They are a powerhouse, both nutritionally as well as in their contribution to nature (more on that below), and by simply choosing to eat them, we can support their diversity and those who grow them. These pancakes are an easy way to do exactly that. Because no matter which legumes you have access to, you can turn them into a savoury staple that can be flavoured in whichever way you like.