65 KENYA GITHERI This vegetarian dish is a staple of the East African diet and is traditionally served alone by the Kikuyu people of Kenya. Quite right too, as its simple ingredients are delicious in their own right! Today, it is often served with chapattis or rice, or with nyama choma (roasted meat) for special occasions. PREPARATION TIME: 8 hours for marinade, 5 mins to cook; serves four people INGREDIENTS 400 gms of canned or fresh brown or white beans 400 gms of corn kernels 2 carrots 2 tomatoes 2 medium potatoes 1 tablespoon of tomato paste 1 fresh chilli (optional) A pinch of cumin powder A pinch of chilli powder A pinch of turmeric powder A pinch of garlic powder 1 lemon, cut into quarters Salt and pepper to taste COLOMBIA COCADA BLANCAS We were delighted to discover a tasty coconut candy when we were exploring our newest destination. Very simple to prepare and very popular in Colombia, there are different variations depending on the region or family traditions. You can find them being sold in the streets and on the beach. You can store them in the fridge for up to two weeks. This particular sticky dessert is found at the coast. PREPARATION TIME: 45 mins; makes 12 cocadas INGREDIENTS 2.5 cups of fresh, shredded coconut 0/5 cup of whole milk 1.5 cup of coconut water 0.25 cup of sugar A pinch of cinnamon powder PREPARATION • Prestep: If you bought fresh beans and corn kernels then boil them in a large pan until tender, saving the water to keep in the flavors. If bought in cans, then you do not need to boil but do save the water in the cans! • Chop the potatoes, carrot, onions, tomatoes and chilli into small cubes. • Boil the potatoes and carrots until soft. • In a large frying pan, heat the peanut oil in a pan on a low heat. Fry the onions, then add the turmeric, cumin, garlic and chilli powder. Add in the tomato paste and mix. • Add the tomatoes, and use some of the water from the boiled beans or cans until they become really soft. • Add the boiled potatoes, beans and corn and mash them well. Add the vegetable stock to cover the beans. • Simmer and keep stirring as necessary. • Add salt and pepper to taste. • Serve immediately with fresh lemon quarters for your guests to squeeze onto their githeri to taste. PREPARATION • Add all the ingredients in a medium-sized pot and bring to the boil then reduce to a low heat. • Allow the coconut mixture to simmer uncovered for about 30 minutes or until it is thick, stirring frequently to prevent it from sticking to the pan. • Use two spoons to drop small amounts of the mixture onto a parchment-lined baking sheet. Ensure there is a 2-inch gap between each dollop. • Allow the mixture to cool completely before storing them in an airtight container.