sustainable eating
Beans beans beans! recipe number two.
A Sierra Leonean recipe from Recipes from a Pantry, by Bintu. Check out her amazing insta feed for lots more like this one pot wonder. Continue reading “Black-Eyed Bean & Plantain Pottage”
24HR SOAKING ALERT!
And here it is, the first Beans beans beans! recipes coming your way this week.
Spotted in a supermarket in Nairobi by our roving reporter and gifted to us, these tuxedo beans, formally known as njahi beans, are native to Kenya and exceedingly good for you. Continue reading “Njahi Beans with Ginger & Spring Onion”
We’ve got a little gathering of bean dishes coming up next for ya, inspired by a gift of magic beans from our roving reporter.
These stunning beans caught the eye of said reporter in a supermarket in Nairobi, beckoning her with their unique beauty. So she bought some and brought them home. Continue reading “Beans beans beans!”
Icy, tangy loveliness from all the world’s tropical and sub-tropical countries pretty much. Continue reading “Hibiscus Iced Tea”
3 DAY MAKE AHEAD ALERT
Yes okay, so it takes three days to make Mish but as it’s loved by everyone who tries it, it’s well worth the forward thinking and the wait.
At first taste it appears mild and creamy, then a gentle heat from the chillies and raw garlic permeates through to match the earthy punch of the fenugreek and cumin.
It’s made with labneh which is beginning to be more widely available now. If you can’t get it however you can make your own by straining some greek yoghurt in muslin for half a day, the longer it is strained the thicker it becomes.
Wow. As if the original tabbouleh needed freshening up in any way. This contemporary twist on the Moroccan classic provides an even healthier version of this much-loved fresh and zingy salad. Step aside bulgar wheat, here comes the mighty cauliflower. Continue reading “Cauliflower Tabbouleh”
