This week we’re off on a whistle stop tour of Africa, in particular Nigeria, Ethiopia and Ghana as we are joined by three top chefs Tomi Makanjuola, Helen – aka Ethiopian Foodie and Afia Amoako. First off the guests chat to Jake about Jollof Rice and give us some great tips for cooking the various localised versions. It’s one of those dishes that everyone has a recipe for but no one has exact measurements. Typical, but it’s fun experimenting. On the podcast we always want to know about our guests go-to ingredients and for the African episode its all about spices such as Berbere, Iru (fermented locust beans) and Suya.
What about African Bread? There are so many to talk about including Injera made with Teff flour. Cassava, Agege Bread – Ghanaian Sugar Bread, Butter Bread & Tea Bread. Grains lead us neatly into fermented porridge made with corn or millet. Fermentation is a huge part of African food perseveration history.
What do you do with tofu? takes a new turn with Wagashi Ghanaian Cheese – Chichinga spicy peanut dry rub together with Nigerian Stews and scramble.
One listener askes: If you had to have one dish every day for the rest of your life, what would it be. Answers include: Egusi soup Chickpea Stew, and Red Red.
Lastly, Can Helen persuade Jake that tempeh can be great with her flavoured vegan clarified butter?