Melting Pot , livre ebook

Graffeg - Maggie Ogunbanwo

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168 pages

English

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Author Maggie Ogunbanwo and the Welsh Food and Drink Board showcase the diversity and variety, both cultural and culinary, that truly defines the Welsh BAME community.This collection of thirty recipes celebrates food as a language through which those settling in unfamiliar communities have been able to reach out, communicate and share, emphasising the key role food plays for families over generations.Here we delve not only into how to recreate these wonderful flavours but also the rich tapestry of stories behind them and the significance they take on as they are passed down and enjoyed again and again.Traditions and inspirations from around the world are represented across a range of starters, main meals, desserts and drinks, from Nigerian-inspired jollof rice to the Caribbean's quintessential saltfish fritters, as well as recipes from Syria, Bangladesh, Kenya, Zimbabwe, Bali and more. A veritable melting pot!The vibrancy and character of each dish has been sensationally captured by food photography specialist Huw Jones.

Informations

Publié par	Graffeg
Date de parution	16 janvier 2021
Nombre de lectures	0
EAN13	9781914079047
Langue	English
Poids de l'ouvrage	11 Mo

Informations légales : prix de location à la page 0,0250€. Cette information est donnée uniquement à titre indicatif conformément à la législation en vigueur.

Extrait

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The Melting Pot

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Maggie Ogunbanwo Photography Huw Jones

The Melting Pot

For Jean Hefina,
for helping me see and love Wales.

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Contents

Starters & Soups
1. Three-Bean Bajan Croquette – Charmaine and Earl Smikle 8
2. Vegan Ajiaco Soup – Isabelle, Women Connect First (WCF) 14
3. Stuffed Kibbeh – Latifa Al Najjar, Syrian Dinner Project 20
4. Nigerian Akara or Bean Fritters – Maggie Ogunbanwo 26
5. Caraway Dressing – Maggie Ogunbanwo 32
6. Sweet Potato and Coconut Soup – Valerie Creusailor 36
7. Saltfish Fritters – Wayne Booth 40
8. Welsh Callaloo with Fried Dumplings – Yve and Lascelles Forrest 46

Mains
9. Jamaican Curry Goat – Bernie Davies 52
10. Chioma's Beef Stew – Chioma Njoku 58
11. Efo Riro – Derin Omole, Twale Cuisine 64
12. Kousa Mahshi – Feryal A, Women Connect First (WCF) 70
13. Green Beans in Tomato Sauce – Jenan Al-Shebibi, Women Connect First (WCF) 74
14. Lamb Pilau Rice with Kachumbari Salad – Justina John 78
15. Fattoush Salad – Latifa Al Najjar, Syrian Dinner Project 84
16. Spicy Beans (Ewa) – Maggie Ogunbanwo 88

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17. Roti or Unleavened Bread – Maggie Ogunbanwo 94
18. Quick Chicken Jollof Rice – Maggie Ogunbanwo 96
19. Groundnut (Peanut) Stew – Omo Idegun, Wrexham Africa Society 102
20. Vegan Spinach Lasagne – Peter Merezana 106
21. Vegan Tuscan-Style Jamboree – Peter Merezana 112
22. Vegan Un-beet-able Salad – Peter Merezana 116
23. Macher Jhol – Rehana N, Women Women Connect First (WCF) 118
24. Aubergiene Salad – Women Connect First (WCF) 124
25. Turnip and Lamb Stew – Women Connect First (WCF) 130
Desserts & Drinks
26. Plantain Cheesecake – Charmaine and Earl Smikle 134
27. Balinese Turmeric Cold Brew Coffee – Intan Permata 140
28. Kanafeh – Latifa Al Najjar, Syrian Dinner Project 146
29. Lemon Sunshine Cookies – Maggie Ogunbanwo 150
30. Banana and Walnut Breakfast Smoothie – Valerie Creusailor 154
Thanks 161

Cover photo: Quick Chicken Jollof Rice © Huw Jones, recipe page 96.

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Foreword

It gives me great pleasure to write this foreword to a hugely important book in reflecting the diverse Wales in which we live.
As the Black Lives Matter campaign came to the forefront of everybody’s minds, Maggie Ogunbanwo approached the Welsh Government’s Food and Drink division with the idea of creating a practical resource developed by the BAME community and made available to all.
This is the result and it is a wonderful achievement. Collated and edited by Maggie, the recipes alone are worth the cover price but this is so much more than a cookbook. It is a showcase of contemporary Wales through the eyes of those within the BAME community who are making a valuable contribution to the Welsh food and drink industry.
Whether it be Wayne Booth’s tantalising Caribbean Salt Fish Fritters, the Aberystwyth Syrian Dinner Project’s delicious Fattoush salad or the mouth-watering Quick Chicken Jollof Rice created by Maggie herself, this book opens our eyes to the fantastic diversity of Wales and how these communities and businesses enrich our lives and support local suppliers.
Our culture in Wales is rich and varied and our nature is one of open arms and welcome – of providing a sense of belonging, of having pride in our ‘cynefin’.
This book reinforces those views and I encourage you all to try the recipes, read the stories and appreciate our diverse country.
Lesley Griffiths, Minister for Environment, Energy and Rural Affairs, Welsh Government.

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Introduction

So, we seek to tell you the stories of our minority communities all across Wales with this delightfully colourful and varied collection of recipes. We have recipes covering Africa, like our quick Nigerian-inspired jollof – jollof rice is made differently by everybody’s grandmother and has been the cause of great debate: the Jollof Battles between Nigeria and Ghana. We have included a quick starter jollof recipe in this volume so you can begin to grasp what it is that causes so much debate in West Africa.
Moving to the Caribbean, we feature quintessential saltfish fritters, our Syrian community speak to us through three traditional courses
and we include contributions from Bangladesh, Kenya, Zimbabwe, Bali, and more. A veritable melting pot!
I am particularly drawn to the Balinese turmeric cold brew coffee because of its colour and the health benefits derived from turmeric. I must confess I am not a fan of drinking turmeric in its raw form, so this is such a pleasant and novel way to get more turmeric into your diet.
I encountered falafels when I first came to live in the UK and realised that we had the equivalent in Nigeria in the form of akara, or blackeye bean fritters, but ours are beaten with a little onion, chilli and salt to produce

Black and ethnic minority communities often settle in unfamiliar places but quickly begin to reach out in the way they know best, and that is often through the language of food.

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a light fluffy fritter covered in a brown crispier outer that is just divine.
As you try out these recipes, I hope you begin to understand a little bit more about the diverse flavours and all the variety that the BAME community brings to our communities all over Wales.
Maggie Ogunbanwo

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Three-Bean Bajan Croquette

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Earl is often hosting parties at home for friends with lots of dietary needs and is always asked to make his Barbados sauce. He usually serves this with fishcakes or chicken, but the bean croquette is a nice addition that incorporates the fruity, citrusy Bajan seasoning to give a spicy base to the croquette before adding the balancing coconut flavours of the sauce.

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Three-Bean Bajan Croquette

Makes 6 | Prep time 20 minutes | Cook time 30 minutes

1 medium onion, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
30g Bajan seasoning
200g kidney beans (tinned)
200g black-eyed peas (tinned)
25g vegetable bouillon powder
200g gram flour

Ingredients

1 medium egg, beaten, or 50ml water for vegan version
Dried breadcumbs
200ml vegetable oil
200g butternut squash
200g sweet potato
200g swede, chopped
1 courgette, chopped
1 pepper, chopped
1 tablespoon Patak’s curry paste
2 spring onions

by Charmaine and Earl Smikle

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• Place the butternut squash and sweet potato in an oven at 180˚C/160˚C Fan/Gas Mark 4 and bake for 45 minutes until soft. Allow to cool, then peel off the skin and roughly chop.
• Peel and roughly chop the swede into even pieces. Add the chopped swede to a medium saucepan with the chopped courgettes and peppers and cover with cold water. Bring to the boil and simmer for 14-16 minutes, until cooked through. Drain and mash well – this may be easier in a food processor.
• Strain the beans and blend in a food processor to a rough paste.
• Heat a medium frying pan with a drizzle of oil, add the onions, celery and carrots and cook until softened.
• Add all the mashed vegetables (butternut squash, sweet potatoes, courgettes, peppers) to the onion, celery and carrot mix and stir in.

Method

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• Add the Bajan seasoning, vegetable bouillon and 100g (half) of the gram flour and cook for 5 minutes whilst stirring.
• Add the curry paste and bean mixture to the pan and mix well.
• Remove the pan from the heat and leave to cool.
• When the mixture is cool, you can shape it into small balls or croquettes.
• Put the remaining gram flour, beaten egg or water and panko breadcrumbs in three separate bowls. Roll the croquettes in the gram flour, dip in the beaten egg, then roll in the panko breadcrumbs.
• Heat oil in a large, non-stick frying pan and shallow fry the croquettes on a low-medium heat for 4-5 minutes, turning frequently for an even, golden colour. Drain on kitchen paper and serve with Earl's Kitchen Vegan Barbados Sauce or Scotch Bonnet Chilli Chutney.

Three-Bean Bajan Croquette

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Vegan Ajiaco Soup

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This is a traditional vegan winter soup in Colombia. I learned the recipe from my father-in-law, who is a retired chef and added his own touches, because it reminds me of home and the family gatherings there. Guascas, the Columbian herb, gives this soup its delicious flavour. It is more difficult to find in the UK but can be replaced with dill – all other ingredients are available in most markets.

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Vegan Ajiaco Soup

Serves 4 | Prep time 15 minutes | Cook time 45-55 minutes

2 tablespoons olive oil
1 onion
3