Jane Nshuti, Author at Woolworths TASTE

Beans recipes

Ethiopian platter: tikil gomen (Ethiopian cabbage) and kik alicha (Ethiopian split pea stew)

20 minutes

Potato recipes

Viazi karai (crispy fried potatoes)

30 minutes

Curry recipes

Green banana curry

25 minutes-30 minutes

Afternoon tea

Vegan bolo Polana (cashew nut cake)

1 hour

Fruity dessert

Mango amaranth pudding

40 minutes

Mango amaranth pudding

Serves 4

Difficulty Easy

Prep Time 10 minutes, including 1 hour cooling time

Cooking Time 40 minutes

Ingredients

5 cups water
a pinch of salt
193 g amaranth
½ cup frozen mango
½ cup vegan plain yoghurt
¼ cup maple syrup or honey, plus extra for drizzling
berries such as blackberries or raspberries, for topping
chopped nuts and/or coconut flakes, for topping

Method

1. Place the water into a saucepan and heat over a medium heat. Add the salt and amaranth and cook until all the water has evaporated, and the amaranth is sticky, about 30 minutes.

2. Once the amaranth is cooked, allow it to cool completely. For better consistency, you can prepare the amaranth the day before. Leave to cool.

3. Mix the frozen mango, yoghurt and maple syrup or honey, then blend using a handblender.

4 Add the cooled amaranth to the mango yoghurt blend and divide between glasses.

5 Top with berries, coconut flakes, and drizzle with maple syrup or honey. Serve chilled.

Find more fruity dessert recipes here.

Red wine beef stew with dombolo

Sandwich biscuits with speculaas

Roast sirloin with potato bake

Recipes & Articles by Jane Nshuti

Jollof rice

Banfora cakes (traditional pastries made from flour and spices)

Egusi soup (melon seeds soup)

Ethiopian platter: tikil gomen (Ethiopian cabbage) and kik alicha (Ethiopian split pea stew)

Viazi karai (crispy fried potatoes)

Green banana curry

Vegan bolo Polana (cashew nut cake)

Mango amaranth pudding

Mango amaranth pudding

Ingredients

Method