by Anaïs Tué | Fonio, Recipe ideas, Tiger nuts
A granola that still crunches three weeks later, thanks to tiger nut shards that refuse to soften.
by Anaïs Tué | Recipe ideas, Tiger nuts
Three ingredients and one night of soaking for the easiest plant milk you can make — naturally sweet, with no added sugar.
by Anaïs | Tiger nuts
Organic tiger nut, an ancient gluten-free tuber that deserves to be better known.
Truly creamy hummus comes down to three things nobody tells you — and the first is how much tahini goes in.
Sesame seeds, a trickle of oil, ten minutes in the processor. Shop-bought tahini costs three times as much and often tastes of less.
Three ingredients, twenty minutes of work: mendiants are the simplest way to make a sweet that looks like a present.
A sweet-sharp chutney in twenty minutes, without waiting for mango season — and it keeps a month in the fridge.
A granola that still crunches three weeks later, thanks to tiger nut shards that refuse to soften.
Three ingredients and one night of soaking for the easiest plant milk you can make — naturally sweet, with no added sugar.
A dessert of deep garnet red, achieved without a gram of colouring: dried hibiscus calyces steep, and give the pears both their colour and the acidity that balances the sugar.
Cashew chicken in under an hour, marinating included: fresh ginger, honey, toasted sesame and fonio instead of rice. Plus the one move that changes everything — the cashews go in off the heat.
Five ways to use organic fonio without ever eating the same thing twice: an overnight breakfast, a hibiscus tabbouleh, a peanut mafe, a crisp coating and a coconut milk dessert.
Introduced to Africa centuries ago, peanuts have become a mainstay of cuisine and culture from West Africa to the eastern regions.
