Humous (pbc)

Shop bought versions contain too much salt. Make your own and be in control of the ingredients.
Experiment with different beans and broaden your palate. In my version I have left out the olive oil and salt.

400g/1 1/2 cups ckickpeas
2 tbsp tahani ( seasame seed paste)
2 cloves garlic
1/2 lemon/lime( juiced)
1 tbsp tomato paste
1/4 teasp sweet paprika
100 mls vegetable stock.
small handful corriander

Method:
1) Drain chickpeas and place in blender with vegetable stock
2) Add lemon/lime juice and begin blending.
3) Add the tahani and tomato paste
4) If mixture is too thick you may need to add
a little water.
5) When you have reach the right consistency turn out
into a dish.
6) Spinkle the paprika over the top of the mixture and
garnish with chopped corriander.
8) Serve with pitta bread

Vegetable Stock(pbc)

An essentail of good cooking is a good stock. Rice dishes, sauces, gravies and soups can all benefit from a good stock. A good stock adds body to a dish, so experiment and come up with your own recipe. In this version I use one whole Scotch bonnet pepper, because the flavour it gives reminds me of back home food especially pelau. Do not cut or chop the pepper, because its added for flavour and not heat. Keeps in the fridge for three days or freeze.

Vegetable Stock

1 large onion ( chopped)
1 large leek ( chopped)
2 med carrots
1 stick celery
1 clove garlic
1 finger ginger
1 whole scotch bonnet pepper(optional)
8 white pepper corns
2 stalks rosemary
2 sprig thyme
1.2 litres/5 cups cold water

Method
1) Add all ingredients into a large pot and bring to the boil.
2) Reduce heat and simmer 45-60 minutes
3) Remove pepper half way through the cooking process.
4) Remove any scum that forms on the top.
5) Strain and cool
6) Use in any recipe where vegetable stock is required.

Sukuma Wiki (pbc)

Sukama Wiki is a Kenyan vegetable recipe given to me by Solomon, a Ugandan studying in Swansea, Wales. Sukumawiki in Swahili mean," pushing through the week" or "to stretch the week". The main ingredient in the recipe is Kenyan greens (kale / collard greens). These greens were brought to Kenya as fodder to feed the cows and the cows did so well on it. They were producing better milk and they just looked healthier. When the locals saw this, they said," there must be something in this,"and started to use it as food- the rest they say is culinary history.
This is Solomons' version and I have stuck to his recipe.

Sukama Wiki

1 packet Kale/Collard greens ( wash and dice )
1 med Onion ( chopped)
1 small Carrot ( grated)
1tbsp Olive Oil
1 tessp Mixed herbs
1 teasp Cumin
pinch salt
small bunch of corriader leaves for garnish.

Method:
1) Saute onion in oil until soft
2) Add greens, carrots, herbs and spices and steam until soft (5-10 minutes)
3) Add pinch of salt
4) Garnish with corriander

Serve with cornmeal, rice or chapati

Guacamole(pbc)

A Mexican favorite that is so easy to make and it doesn't contain the nasty bits that the shop bought variety contains.

2 ripe avocados
1/2 lime/lemon(juiced)
1 tbsp olive oil
1/2 tsp cumin
Dash of pepper sauce
Salt to taste
Handful of chopped coriander

Method:
1) Cut avocados in half and remove seed and scoop out the flesh
2) Put avocados in a dish with lime juice and olive oil
3) Mash with a fork to a soft consistency
4) Add other ingredients and serve

Tomato Salsa(pbc)

3 large Tomatoes (diced)
1 small Red pepper(diced)
1/2 small Red onion (diced)
1/2 lemon (juiced)
2 tbsp pasta sauce
1 tbsp olive oil
1/2 tsp cumin
1/4 tsp cinnamon
A dash of pepper sauce (optional)
A pinch salt
A bunch of coriander

Method:
1) Mix all ingredients together and let stand at room temperature for half hour before serving.