The basket has been updated

iş başvurusu menemen oto elektrik ankara özel ambulans ankara catering duvar tabloları
No item found.
The basket is empty
Play

Recipes

The Resilience Sessions: Chef Mokgadi Itsweng

Each week, OmVed Gardens and Chefs Manifesto chef Arthur Potts-Dawson is joined by a guest chef to discuss a resilient ingredient within their particular food culture.

Each chef cooks with their chosen ingredient, connecting to their localised food systems, cultural food history and migration of food and people. In our first instalment, Arthur is joined in the kitchen by South African chef Mokgadi Itsweng to talk about and cook with the Bambara groundnut.

This event was hosted by the Chefs Manifesto London Action Hub, OmVed Gardens.

Ingredients
  • 2 cups cooked Bambara nuts (chickpeas work well as an alternative)
  • 1 cup cooked millet (or bulgar wheat)
  • 2 cloves garlic, crushed
  • 1 teaspoon grated ginger
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 tablespoon mint, chopped
  • 1 teaspoon parsley, chopped
  • 1 teaspoon coriander, chopped
  • Salt and pepper to taste
  • for the Chakalakah relish
  • 2 tablespoons olive oil
  • 1 red onion, chopped
  • 1 tablespoon curry powder
  • 1 tablespoon tomato paste
  • 1 red chilli, chopped
  • 1 carrot, grated
  • 6 green beans, sliced
  • 30ml vinegar
  • 1 tablespoon brown sugar
  • Salt and pepper to taste
  • Fresh parsley chopped
  • Whole wheat bun, toasted on each side
Method
  1. Preheat the oven to 200°C. Place the Bambara nuts into a bowl and roughly mash them with a masher or a fork.
  2. Mix all the remaining ingredients and season to taste. Wet your hands a little to prevent the patties from sticking.
  3. Scoop the mixture onto your hands and roll into balls, then flatten to form patties.
  4. Brush a baking sheet with oil, then place the patties on the baking sheet
  5. Bake for 15-20minutes until the patties are crispy on the outside
  6. To make the relish: Heat the oil in a pan, then add the onion, curry powder and cook for 2minutes at medium heat
  7. Add the tomato paste, the chilli, carrots and green beans. Cook for 5minutes, stirring constantly
  8. Add the vinegar, sugar, salt and pepper. Cook at low-medium heat for 15minutes, stirring constantly. Add a little water, if it gets dry.
  9. Remove from heat and allow to cool before adding the parsley
  10. Rub some garlic over the toasted bun and spread your favourite spread or mayo over the bun. Place the patty on the bun and top with the chakalaka relish
  11. To assemble burger: Rub some garlic over the toasted bun and spread your favourite spread or mayo over the bun. Place the patty on the bun and top with the chakalaka relish