Vegan Chin Chin

I was born in East Africa and African cuisine is very close to my heart. Cassava, plantain, matoke, makai (corn) are just a few of the vegetables I love cooking with. The cuisine is a mix of spicy, savoury and sweet flavours.

Cooking African dishes brings back childhood memories so I was really excited to receive a copy of African Twist a collection of plant based recipes with an African twist written by Maggie Ogunbanwo and Huw Jones.

The book is divided into 4 sections, Starters and Soups, Mains, Desserts and Party Favourites. The selection of recipes are all vegan and the variety is super. I particularly liked the chilli flavoured with couscous and grilled vegetables, coconut rice with papaya and the plantain curry. I recreated all these recipes and they all turned out delicious. The desserts were very unusual such as the plantain loaf, banfora and chin chin a type of sweet doughnut.The aubergine dip and the ginger spritzer with pineapple was really refreshing.

The recipes are easy to follow and the illustrations are beautiful. The recipes are well laid out and the book is a nice compact size that is perfect for any kitchen shelf. You can purchase the book from Graffeg

I spent a lot of time looking through the book and I picked so many favorites, finally I decided to make the Chin Chin, it is a Nigerian street food and party snack which is made especially during Ramadan and Christmas. Chin chins are diamond shaped deep friend little doughnut type bites that are totally moreish.

I followed the Chin Chin recipe in the book, The chin chins turned out absolutely delectable.

The book is so lovely I really enjoyed cooking from it, as always I love giving my readers the opportunity to try products I review. I have two copies of the African Twist Plant based recipes book to giveaway.

How to enter:

Answer the mandatory question to open the bonus entries.

 Rules:

This giveaway is open to all readers over 18 who live in the UK.

Giveaway closes 3rd May  2022 12 am

The winner will be chosen via Rafflecopter (which uses random.org) and announced on this page.

Prize:   2 x African Twist Plant Based Recipe Books (One per winner)

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Matoke Bhel- East African street food

I lived in East Africa for eight years of my life and I have very fond memories of the food there. Street food was something we loved and I have a very vivid memory of one such street vendor who used to daily serve the Matoke (green raw banana) right outside my school gates. It was a simple dish but as they say its simplicity at its best and sometimes uncomplicated dishes are the ones that have the greatest taste.

Coming to the Matoke Bhel, it was simply matoke boiled in their skins, the vendor would then fish them out of the simmering pan and peel and mash them into a tin dish. He would add lemon juice, salt, chilli powder and a dash of oil and mash it all together. The matoke mash was then transferred to a serving dish, it was topped with thin slivers of red onion, finely chopped chillies and a generous helping of a crunchy snack called chivda (a spicy fried beaten rice, potato crisps and peanut mixture). Finally it was finished with a garnish of finely chopped coriander leaves and served with an extra squeeze of lemon juice and more sprinkling of chilli powder for those who liked it spicy!!

The spicy tangy flavours and the crunch from the toppings made this streetfood snack the best thing I have ever tasted. I fact my mouth waters every time I think of it. I have tried to recreate this dish again in my kitchen and it was definitely the best thing I have eaten. I can't believe I waited so long to prepare this amazing streetfood snack.

Yield: serves 2Author: Nayna Kanabar

Matoke (Raw Green Banana) Bhel

African Street food boiled matoke flavoured with simple spices and garnished with onions, chillies and a crunchy savory snack topping.

prep time: 5 minscook time: 20 minstotal time: 25 mins

Ingredients:

• 6 Matoke (Raw green banana)
• 1 teaspoon salt
• 1/2 teaspoon chili powder
• 2 tablespoons sun flower oil
• Juice of 1 lemon
• 3 springs of fresh coriander finely chopped
• 1 red chilli finely chopped
• 100 gram chivda (spicy snack)
• 1 lemon cut into wedges
• 1 small red onion finely sliced

Instructions

1. Place the matoke without peeling in to a large pan of water and boil for 20 minutes, you can see the matoke are ready when the skins start to split open.
2. Once the matoke is boiled remove from the pan and peel the skin off. Place it in a bowl and mash it with a potato masher.
3. Add salt, chili powder, lemon juice and the oil and mix well.
4. Transfer the seasoned matoke to two serving bowls and garnish with the onion slices, the chivda and the chopped coriander. Serve hot with extra lemon wedges.

NOTES:

If you dont have any chivda you can just add some potato chips scrunched and some roasted peanuts instead.

Created using The Recipes Generator

I am sending this recipe to an event hosted by Mirelle of The Schizo Chef to celebrate African Food week.

Other Diaspora Cuisine recipes:

Joloff Wheatberry Pilaf

Mogo Bhel (Boiled cassava salad)

Mogo or better known as cassava or yucca is a very common vegetable eaten in South America, India and also African countries. In East Africa cassava is a staple just like potatoes are in the west.

Cassava root is long and tapered, the vegetable has a thick outer brown skin and a white flesh. The tough outer skin/ rind  has to be peeled before cooking. It can be eaten boiled, fried, mashed or dried made into flour too. It is also known as Tapioca. Cassava roots are high in starch and contain lots of calcium.It is high in vitamin c , folic acid and potassium.

Bhel is an indian name given to a street food type cold salad / snacks made with any vegetables such as potatoes, chickpeas, corn  and is garnished with onions tomatoes, crunchy puffed rice and served with a dressing called chutney.


We eat cassava a lot in our household, the easiest and tastiest way to cook it is to boil it and eat it as a warm side salad or snack.I am sharing here my simple yet yummy Cassava Bhel recipe cooked in my new ThermoCook. You can boil the cassava on the stovetop  in a normal way too.

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Mogo Bhel (Boiled cassava salad)

by Nayna Kanabar December-11-2015

African style  mogo, spicy, tangy and garnished with red onion, green and red peppers and coriander leaves.

Ingredients:

• 480 g Frozen Cassava
• 1/2 each Red pepper /Green pepper/ Yellow pepper
• 1 Small Red onion
• 2 tablespoons Lemon juice
• 1 tablespoon Mild Olive oil
• 1.5 teaspoons Salt
• 1/2 teaspoon Turmeric powder
• 1/2 teaspoon Red chilli powder
• 1 Red chilli
• 2 sprigs of fresh coriander

Method:

1. Place the frozen cassava chips in the thermocook and add 150 ml water.Add 1 teaspoon salt and the turmeric powder and cook on boil function for 25 minutes or until cassava is fully cooked and soft.2. Cut the red onion in half and slice it into thin slices.3. Dice the peppers into small pieces.4. Slice the red chilli into thin round slices.5. Chop the coriander finely.6. Once the cassava is cooked remove from the thermocook and discard any water.7. Pat the cassava dry with kitchen paper and cut it into 1cm diced pieces.

8. In a large bowl put the chopped cassava, sliced onions, diced peppers, lemon juice, remaining 1/2 teaspoon salt, chilli powder, red chillies, olive oil and chopped coriander and toss together. 9. Transfer to serving plates and serve warm or cold.

Details

Prep time: 10 mins Cook time: 30 mins Total time: 40 mins Yield: 2 servings

I cooked my cassava in the ThermoCook which I have been trialling. I love the versatility of the ThermoCook.

What is the ThermoCook?

ThermoCook is a multi-function cooking appliance that has loads of functions. It consists of a large 2 litre stainless steel power blender that blends as well as cooks and steams.  It has over 20 functions that include stirring, steaming, kneading, cooking, blending chopping, whipping, mixing, emulsifying and milling.

The Optimum ThermoCook includes auto-programs that are pre-set to make Smoothie, Quick Soup, Thick Soup, Chop, Sauté, Stir, Steam, Stew, Warm, Reheat, Boil, Yoghurt, Rice, Porridge, Kneading. You can also use the ThermoCook to create your own recipe and save the programme to come back to it again and again.

If you like the sound of the ThermoCook this is what it comes with:

• 30 Day Money Back Guarantee – Includes Return Postage

• 2.0 Litre detachable stainless steel jar for blending and cooking 

• Butterfly and kneading blade 

• Stainless steel blade assembly 

• Large 70x50mm LCD screen 

• Separate Precise Glass Scale 

• Soft silicon rubber spatula 

• Simple pre-set auto programs and unique DIY program 

• Adjustable timer and temperature gauge 

• Dishwasher proof (non-electrical parts only) 

• Comprehensive recipe book 

Currently the ThermoCook is on special offer at £549.00, it may sound steep for a gadget but trust me it really does do everything it states and much more. You can actually prepare your whole meal using this one gadget.Think of all the washing up you will save.

If you want to take advantage of this awesome gadget you can check it out here. 

For more recipes using the ThermoCook do check  some of these awesome recipes by my friends.
Apple and mixed Berry Jam
Pineapple and Coconut Thermocurd
Coconut and Medjool date balls
Curried Vegetable Soup