In honour of an evening dedicated to the importance of good food, 13 chefs from across the African continent and around the world curated a tasty, nutritious meal for 150 SDG2 advocates. In doing so, chefs global discussions around the future of food on the African continent and added their voice to calls for greater political commitments. In line with the Chefs’ Manifesto, this meal showcased the best of Africa’s regional cuisines and ingredients. Here are the recipes:
For the croquet–
For the thick chunky relish–
For the croquet–
For the tomato sauce–
Prawn and fish, greens, Egusi (melon seeds) with & plantain and Fonio tuile
Greens, Egusi ( melon seeds ) with & plantain and Fonio tuile ( V )
Blend bell peppers, onions, scotch bonnet, garlic, ginger, and red tomatoes. Set aside
In a med-large stewing pot, and vegetable oil and allow to heat up on high heat; once hot, slowly add pepper base mixture. *Careful, pepper tends to splash when added to oil; splash geared is advised.
Turn the heat to a medium and allow the pepper mixture to caramelize in the oil for about 1 ½ hrs.
Had smoked paprika, and season with salt and pepper as needed.
Seafood (Fish & Prawn)–
Preheat oven to 160C
Season fish &/ prawns with salt and pepper and allow to marinate in room temperature for 10min
Arrange fish or prawns in oven safe pan or casserole dish
Coat seafood with enough of the peppered sauce
Braise fish in oven for 20-35min; braise prawns in the oven for 12-18min
Add vegetable oil, onions, garlic and sweat for 3min
Stir in greens; season with salt and pepper.
Coat greens with sauce from seafood braise
Heat up a small saucepot at medium heat
Add palm oil, once it gets hot, add the iru and allow it to sweat in the palm oil for 1min
Stir in egusi for 30 sec then add the vegetable stock
Bring mixture to a boil
Transfer to a blender and puree until smooth
Season with salt and cayenne
Cook the samp in salted water for 2hrs until al’dente, stirring continuously
Once the samp is cooked, roughly chop the beans and add them to the samp and season with salt and pepper
In a separate pan, heat the olive oil and sauté onion and garlic together, then add 300g amaranth leaves, cook for 15 minutes until the leaves are wilted and soft
Season with salt and pepper to taste, then add the cooked leaves to the samp and bean mixture, stir until well combined, then leave the mixture cool
Once the mixture is cool, roll into medium sized balls, coat into the egg and then into the breadcrumbs and set aside
Preheat the oven to 200°C
Bake the croquettes for 30 minutes until golden brown
While the croquettes are baking, blanche the rest of the amaranth leaves and chard stalks, drain from the water using a spider into a bowl. Season with salt and pepper and keep warm, ready for plating
Heat baobab powder in a saucepan, at medium heat to slightly toast it
Whisk the vegetable stock into the powder, creating a thick smooth sauce
Season with salt and pepper and allow the sauce to cook at medium heat for 20 minutes
Then add the lemon juice, adjust seasoning and cook for a further 10 minutes
Place amaranth and chard stalk mixture at the base of the plate, top with the croquette and pour the baobab sauce generously around the plate, garnish with herbs and serve.