Ingredients 1 tsp cumin seeds 1 tsp coriander seeds 1 cup frozen peas, thawed and drained 1 cup amaranth 1 onion, peeled and chop roughly 1 clove garlic, peeled Handful of fresh mint leaves, plus another handful for yogurt sauce Extra virgin olive oil Salt and pepper Squirt of horseradish sauce (optional) 1/4 cup toasted […]
Amaranth and Pea-lafels Read More »
Makes approx. 20 biscuits Ingredients: 250g mature cheddar or any strongly flavoured cheese 250g butter 250g eggs (about 4 to 5 eggs depending on size – weigh them with shells) 125g plain flour 125g toasted amaranth flour Salt 1 extra egg Pepper Directions: 1. Combine all ingredients (except extra egg and pepper) in a food
Amaranth Cheese Biscuits Read More »
Makes 10 medium pizzas Ingredients 750g white bread flour 250g toasted amaranth flour 1 tsp fine salt 2 x dried yeast sachets 1 Tbsp caster sugar 4 Tbsp extra virgin olive oil 650ml lukewarm water Extra olive oil for grilling Directions 1. Sieve the flours and salt on to a clean work surface and make
Amaranth Grilled Pizza Read More »
Perfect for sandwiches, burgers, or salad. Or serve as a dip with raw vegetables. The possibilities are endless! Ingredients ¾ cup sunflower oil 2 Tbsp white wine vinegar (or apple cider vinegar) 3 Tbsp baobab powder 1 Tbsp honey ½ small garlic clove (finely chopped) Pinch of salt ½ cup water Preparation Add all the
Serves 4 as a starter Ingredients 250g nyimo beans 1 tsp tahini paste 1 Tbsp olive oil 1 garlic clove 1/4 tsp cumin powder 1/4 tsp paprika 1/4 cup lemon juice Salt Directions 1. Soak nyimo beans overnight and cook in pressure cooker with a pinch of salt. Drain, rinse and leave to cool. 2.
Nyimo Beans Hummus Read More »
Serves 6 Ingredients 1 cucumber 2 tomatoes 2 red peppers 1 green pepper 1 red onion 2 tins (or 800g) nyimo beans Handful of fresh mint, flat leaf parsley, basil and/or coriander, chopped Balsamic vinegar to taste Salt and pepper to taste Directions 1. Chop up cucumber, tomatoes, peppers and onion. 2. Drain and rinse
Makes 8-10 slices. Carrot cake tastes best the next day, after the flavours have settled. It is also more moist on the second day. Ingredients For the cake: 200g light or dark brown sugar 180ml vegetable oil 120g Greek yoghurt 3 large eggs 2 tsp vanilla extract 250g flour 1 tsp baking soda 2 tsp
Carrot Cake with Local Nuts and Baobab-Cream Cheese Frosting Read More »
Ingredients: 400g raw nuts (almonds, cashews, pecans, marula, mongongo and/or hacha nuts) 150g butter salt to taste 1 Tbsp chilli paste 3 Tbsp honey 3 Tbsp oil Directions: 1. Pre-heat oven to 150°C and pre-heat a frying pan. Add the oil and butter to the pan. Cook over medium heat until frothy and add the
Honey and Chilli Glazed Nuts Read More »
Makes about 40 biscotti Ingredients 1 cup plain flour 1 cup brown wheat toasted meal Rind of 1 lemon ½ tsp baking powder 1 cup brown sugar 4 Tbsp soft margarine 2 eggs (lightly beaten) 30 ml milk 1 tsp vanilla essence 200g chopped marula nuts Directions 1. Preheat oven to 175°C. 2. Roast nuts
Marula Nut Biscotti Read More »
Ingredients: 2 cups sugar 1 heaped Tbsp baobab powder (optional) 1 ½ cups marula nuts Directions: 1. Stir together sugar, baobab powder and 1/2 cup water in a saucepan. Then leave it, without stirring, until sugar begins to melt and turns golden. Continue to cook, stirring occasionally, until sugar has melted completely and mixture turns
Marula Nut Brittle Read More »
By Nyaradzo Nyandoro (67), Marinda Village, Mwenezi District For 300g Ingredients: 1 kg marula kernels Pinch of salt Directions: 1. Toast marula kernels for 1 minute. 2. Remove skins. 3. Add a pinch of salt. 4. Grind the same way peanut butter is ground, using a grinding stone or peanut butter machine. 5. Use the
Ingredients 1 roll ready-made short crust pastry For the filling: 200g marula nuts 100g dark brown sugar 1 Tbsp honey 2 eggs 4 Tbsp thick cream 1 Tbsp vanilla extract Directions 1. Preheat oven to 175°C. Grease and flour a pie dish/round pan. 2. Roll out the ready-made pastry onto the pan and trim off
Ingredients: ½ cup dark brown sugar ¼ cup cocoa powder 2 Tbsp grated dark chocolate 2 tsp salt ½ tsp cinnamon ½ tsp cayenne pepper ¼ tsp ground nutmeg 1/8 tsp allspice 1/8 tsp ground ginger 1 large egg (egg white only) 500g mongongo nuts Directions: Preheat oven to 150°C, grease baking sheet with oil.
Spiced Chocolate Mongongo Nuts Read More »
Serves 4, super easy! Ingredients • 3 good handfuls fresh, chopped basil leaves • 1 handful nuts, very lightly toasted • 1 good handful Parmesan cheese, freshly grated • ½ clove garlic, chopped • extra virgin olive oil • salt • freshly ground black pepper • lemon zest and small squeeze lemon juice (optional) Method
Marula or Hacha Nut Basil Pesto Read More »
Ingredients 100g dark chocolate 60g mongongo nuts 25g pearl millet toasted meal 75g soft butter 80g sugar 2 eggs Directions 1. Preheat oven to 175°C. Grease and flour a 20cm square pan. 2. Chop up chocolate and melt on low heat “bain-marie” (in a bowl set over a pot of simmering water). 3. Chop up
Mongongo nut Chocolate Brownie (with Pearl Millet Flour) Read More »
Makes 15-20 balls Variations on this basic recipe are endless! Try adding seeds, raisins, dried fruit, dark chocolate, orange zest, spices, etc. Ingredients: 50g oats 50g roasted (mixed) nuts 200g dates (pitted) 20ml peanut butter 15ml (coconut) oil or melted butter Toppings (optional): cocoa powder – grated coconut – finely chopped roasted nuts – sesame
You don’t need a recipe, or even to measure any of the ingredients, to make chocolate bark – it’s about using your favourite flavours and textures. The only thing to remember is that 600g of chocolate will cover a large baking sheet. Ingredients: • Chocolate (dark, milk, or white) • Nuts and seeds: sunflower, pumpkin
By Nyaradzo Nyandoro (67), Marinda Village, Mwenezi District Ingredients: For the meat: 500g dried meat 1 big tomato (grated) A clove garlic (cut into tiny pieces) 1 small onion (grated) Pinch of salt Pinch of pepper (optional) 100g marula kernels butter For the vegetable: 500 g fresh/dried grain amaranth (mowa) leaves 1 big ripe tomato
Dried Meat and Amaranth Leaves with Marula Nut Butter Read More »
