Celebrating Black History Month with Food Pt 1

To start: Falafel with a Tahini Dip

Falafel originated from Egypt as an alternative for meat during lent. Now it is very popular all over the world and is a great vegan alternative.

This is how we made it:

Firstly blend Chickpeas and Fava beans in a food processor until they are fine crumbs.

Then blend together Onions, garlic, green chillies and coriander to form a paste.

Mix all ingredients together and add plenty of cumin powder, coriander powder and a little salt.

Using your hands make into small balls and sprinkle with flour.

Then deep fry until golden brown.

The Tahini dip:

Tahini is a paste made out of sesame seeds. We blended this paste with fresh garlic, lemon juice and a little water until smooth.

We then served the falafel in a tortilla wrap with the tahini dip and a bit of salad.

The group said the flavours of the falafel were very interesting and thought the Tahini dip was the perfect accompaniment.  

The main: Spicy Pumpkin Soup

First we diced pumkin, green banana and yellow yam and put into a pan of boiling water.

Slice 1/2 red scotch bonnett pepper and an onion. Add a handful of Okra and a pinch of salt and pepper.

We then added chopped plaintain to the soup when the other vegetables were fairly cooked.

After all the vegetables were cooked we blended the soup and served with a little cream on top.

The group really loved the flavours of this soup, it was sweet and spicy and a great winter warmer.

Dessert: Pineapple upside cake:

Firstly peel pineapple and remove the core and cut into slices to make rings.
In the meantime make the batter for the cake by mixing 230g of unsalted butter and 400g of granulated sugar until it is a creamy texture.

Then mix in 2 eggs, 120ml buttermilk, 250g flour, 2 tsp baking powder and 2 tsp of vanilla extract until a smooth batter.

Line a cake pan with the pineapple rings adding a glacier cherry in the middle, and pour over the batter.

Then cook in a preheated oven at 180 Degrees or gas mark 4. This should take about an hour and the cake should be golden brown.

Even though we burnt the top of our cake a little it was still delicious and everyone thought it topped off the meal brilliantly.

All in all we had a great day a big thanks to everyone who worked really hard especially those who shared their authentic recipes with us:

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