Groundnut. - The Groundnut Cookbook
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- Book:The Groundnut Cookbook
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- Publisher:Penguin Books Ltd;Michael Joseph
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- Year:2015
- City:London
- Rating:4 / 5
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The Groundnut Cookbook: summary, description and annotation
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The Groundnut Cookbook is an African cookbook by friends Duval Timothy, Jacob Fodio Todd and Folayemi Brown.
They are three energetic, imaginative Londoners set to change the face of African food with their cookbook packed full of gorgeous full-colour photography and easy-to-follow, fresh and healthy recipes. Learn how to prepare classics like their namesake Groundnut Stew, and Jollof Rice, alongside innovative offerings like their Avocado Ice Cream or Puna Yam Cake. The Groundnut Cookbook will make you wonder why its taken you this long to explore Africas culinary gems
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Whenever we are lucky enough to be in Freetown, each member of the family rolls out from under their respective mosquito net and strolls on to the balcony to watch the view of the landscape emerge as the sun rises and the mist clears. Being a fan of sleeping, Im usually the last to arrive. By then I have to hurry for the last sweet segments of paw-paw.
Duval
Halve the fruit lengthways and remove the black seeds gently with a spoon before slicing it into the desired-size pieces to share. The full flavour of papaya really appears when the musky-tasting fruit meets the acidity of freshly squeezed lime, so its worth slicing a lime to squeeze over the papaya as youre eating.
Folayemi
Makes 1214
Time: 1 hour 10 minutes
For the mango curd
1 large ripe mango
juice of 2 limes
2 egg yolks
teaspoon salt
50g golden caster sugar
70g cold unsalted butter, cut into cubes
For 1214 individual Yorkshire puddings
200ml whole milk
100ml water
100g plain flour
1 tablespoon caster sugar
teaspoon salt
2 eggs
2 tablespoons sunflower oil (or another oil with a smoking point above 220C)
To garnish
2 cardamom pods
a handful of pistachios
To make the mango curd, peel the mango and remove as much flesh from the stone as possible. Pure with a blender, then pass through a fine mesh sieve to remove any fibrous strands. Add the lime juice.
Bring a medium pan half filled with water to a gentle simmer. Place the egg yolks, salt and sugar in a bowl that will fit comfortably over the pan without falling in or touching the water. Whisk together until well combined. Add the mango pure mix.
Place the bowl over the simmering water and cook for 12 minutes, stirring regularly with a wooden spoon to prevent the egg from scrambling.
Remove the curd from the heat and quickly whisk in the cold butter until it has completely dissolved, leaving the curd rich, creamy and glossy. Put into a sterilized jar and refrigerate. Use when cold.
To make the Yorkshire puddings, pour the whole milk and water into a measuring jug. Place the flour, sugar and salt in a mixing bowl. Add the eggs, then gradually add half the liquid from the jug and whisk until smooth. Add the rest of the liquid and whisk until well combined.
Leave the batter to rest at room temperature for 15 minutes. This raises the temperature of the mix, which allows the puddings to cook through to the centre without burning.
Preheat the oven to 220C/gas mark 7. Evenly spread the oil across the holes in a muffin tray, ensuring that each one is well greased. There should be a little pool of oil at the bottom of each hole. Place the empty tray on the top shelf of the oven for at least 5 minutes.
Working quickly, remove the tray from the oven and fill each hole with batter to come three-quarters of the way up. You should hear a sizzle as the batter lands in the pool of hot oil. This is a good sign! Put the muffin tray back into the oven and set a kitchen timer to 18 minutes. Do not open the oven door to check on the puddings, as this will disturb the temperature. After 18 minutes, take them out and leave them in the tray to cool.
Crush the cardamom pods and remove the small seeds. Crush a handful of pistachios with the seeds of cardamom until they form a fine powder.
Once the mango curd has set and the Yorkshire puddings have cooled down, generously fill the centre of each pudding with the curd and sprinkle with the nut and cardamom mix.
This tea is incredibly refreshing and comforting at the same time. Its perfect after a meal or with a slice of cake.
Duval
Bring 1 litre of water to a simmer in a small pan. Roughly rip up a bunch of fresh mint, add it to the pan and stir well for 30 seconds. Leave the tea to simmer on a medium heat for 10 minutes. It is important that there is time for the mint to impart its flavour. Strain through a fine sieve into a jug. Serve hot in small glasses, with optional sugar.
This recipe owes a debt to Rose Bakery in Paris, where I first started to make ginger cake.
Jacob
Makes one 900g cake
Time: 45 minutes
110g plain flour
110g wholemeal flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
teaspoon ground allspice
a pinch of cayenne pepper
2 tablespoons ground ginger
a pinch of salt
1 teaspoon bicarbonate of soda
70g unsalted butter, softened
1 tablespoon muscovado sugar
3 tablespoons golden syrup, plus extra to serve
2 tablespoons molasses
60g fresh ginger, peeled, grated and crushed to a paste
170g evaporated milk
2 eggs, beaten
Preheat the oven to 180C/gas mark 4 and grease a 900g loaf tin.
Put the plain and wholemeal flours, baking powder, cinnamon, allspice, cayenne, ground ginger, salt and bicarbonate of soda into a bowl and mix together.
In a separate bowl, beat together the softened butter, muscovado sugar, golden syrup, molasses, fresh ginger paste and evaporated milk until well combined.
Add the dry ingredients to the bowl of wet ingredients and beat well, until a consistent paste is formed. Mix in the beaten eggs in roughly three additions, beating after each one.
Pour the mixture into the greased loaf tin. Holding the ends of the tin, tap it firmly on a hard surface to level the mixture and get rid of air bubbles. Place in the preheated oven for 30 minutes, or until you can stick a skewer in the middle and it comes out clean.
Once the cake is ready, take it out of the oven and allow to cool before delicately sliding a knife between the edge of the tin and the cake. Remove from the tin and serve in slices. It is also lovely drizzled with a bit more golden syrup.
Tamarind is a refreshing and distinctive drink. The fruit itself is a treat, hidden in a firm yet brittle brown pod. It has noticeable fibres and small pips that are eventually discarded after securing the chewy, sweet and slightly tart, sticky flesh. To reproduce this drink quickly and easily, we use tamarind in its concentrated form. I remember first drinking this juice in Zanzibar, not knowing which of the islands interesting spices and fruits the drink was made from, but loving it nonetheless.
Jacob
Makes 1.5 litres
Time: 7 minutes
2 tablespoons tamarind concentrate
100g golden caster sugar
1.5 litres water
Heat a pan containing 1.5 litres of hot water. Add 2 tablespoons of tamarind concentrate and 100g sugar. Once the mixture starts to boil, reduce to a low to medium heat and simmer for 5 minutes, until the drink is well combined. then remove from the heat and pour into a bottle.
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