New book: The Groundnut – win a copy!

The Groundnut is one of the most exciting cookbooks we’ve seen in a while. African food is some of the best, and most flavoursome, in the world yet inexplicably remains overlooked in terms of go-to culinary destinations, especially when cooking at home. Authors of the book, Duval Timothy, Folayemi Brown and Jacob Fodio Todd, hope to change that.

The Groundnut started in 2012 as a bi-monthly supperclub hosted by the three friends across south London. Dishes from childhoods drawn from their African heritage (spanning Ghana, Nigeria, Sierra Leone, Kenya and South Sudan) inspire their menus; from the fragrant and ubiquotous jollof rice to palava sauce (legend dictates its name is due to the fuss and fight over it!) and their trademark groundnut stew (which was served at their first event, lent them its name and inspires communal eating, inherent to The Groundnut’s ethos).

As a result the book is divided up, not into individual recipes or even courses, but as nine menus to show the way dishes fit together; by season, flavour or inspiration. What we really love is reading about the history of each recipe…where it came from, who taught it to whom and how it has been adapted by the trio. Once you’ve read the back story, you’ll be halfway out the door to stock up on ingredients: many of which are easily shopped for, especially if you have a local market to frequent.

Speaking from personal experience (trying, as we did, a recipe at the weekend) , the chicken amendoins is a must-eat. And the pork in tamarind… And the Yorkshire pudding with mango curd… Look, you’re just going to have to trust us and try it for yourselves! And, stay tuned, as below the featured recipe is a chance to win a copy of the book.

YORKSHIRE PUDDING WITH MANGO CURD

SERVES 12-14 | Time: 1 hour 10 minutes

Insert

For 12–14 individual Yorkshire puddings:

200ml whole milk

100ml water

100g plain flour

1 tablespoon caster sugar

¼ teaspoon salt

2 eggs

2 tablespoons sunflower oil (or another oil with a smoking point above 220ºC)

For the mango curd:

2 x Mangos

1 heaped teaspoons ground allspice

1 heaped teaspoon smoked paprika olive oil

2 mixed-colour peppers

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. Purée 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 purée mix.

WIN A COPY OF THE BOOK!

We have 3 copies of The Groundnut to give away. You’ve got to be quick: the first 3 emails we receive will each win a copy. Email us your name, address, phone number and a contact email address to: marketing@habitat.co.uk. Please mark the subject line with ‘The Groundnut’.

Terms and Conditions:

Entrants must email their contact details to: marketing@habitat.co.uk.  Competition closes on Friday 24th July 2015. The senders of the first 3 emails we receive will be notified by email w/c 3rd August 2015. Each winner will receive a copy of The Groundnut book.  The prize is not returnable or refundable.  The prize will be issued by the publishers.  Employees of Home Retail Group are excluded from this competition.  Competition promoted by Habitat, Saffron House, 118-124 Saffron Hill, London, EC1N 8TS.

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