Grainy days

PHOTOGRAPHS: Michael le Grange | RECIPES AND PRODUCTION: Abigail Donnelly | ASSISTANTS:  Herman Lensing and Hannah Lewry 

Robust and powerful as the mother continent herself, versatile grains and pulses may be transformed into gently flavoured dishes that reflect the creativity and beauty of Africa. Combine them with splashes of red for a chic visual display.

Linseed baskets with vino-cotto sago and preserved hibiscus flowers

Serves 6

180g sago, soaked for 30 mins

21/2 cups water

1 cup vino cotto

200g sugar

50g linseeds

6 preserved hibiscus flowers

Place the soaked sago and 2 cups of water in a medium pot and cook for 15-20 minutes until the sago is translucent. Allow to cool and then fold in the vino cotto. To make the basket, combine the sugar and water. Stir the mixture until the sugar is dissolved and cook over a high heat until a dark caramel forms. Add the linseeds and mix through. Spread circles of the hot caramel onto a silicone mat. Let the sugar mixture set without hardening. Working quickly, mould the caramel around the base of a cup or any suitable mould and allow it to set. Serve the baskets filled with vino-cotto sago topped with preserved hibiscus flowers.

Cook’s note: Hibiscus flowers are available at speciality food shops.

Samp and pea risotto with redcurrants

Serves 6

2t butter

2 leeks, diced

2 cloves garlic, chopped

400g samp, soaked

4 cups hot chicken stock

2 cups cream

170g frozen peas

1 cup milk

freshly ground black pepper and sea salt

1 x 180g punnet redcurrants

Melt the butter in a large pot over a low heat. Sauté  the onions and garlic until fragrant. Drain the samp and add it to the onion mixture. Cook for 5 minutes and then add half the hot chicken stock. Cook over a low heat until the stock has been absorbed by the samp. Now add the rest of the stock and, once the samp is cooked, add the cream and stir until a creamy consistency is reached. Remove from the heat. Cook the peas in a pot of boiling water for 3-4 minutes. Drain. Puré the peas with the milk in a blender until smooth. Combine the samp and pea puré  and season with black pepper and sea salt. Serve bowls of the risotto with redcurrants on the side.

Lentil terrine wrapped in candied beetroot

Serves 6

200g sugar

1 cup water

4 beetroot, washed and thinly sliced

2 sheets gelatine, soaked in ice water

1 cup fresh chicken stock

1 x 480g can lentils, drained and rinsed

Freshly ground black pepper and sea salt

Combine the sugar and water in a medium-sized pot and allow to simmer over a high heat until the sugar dissolves. Reduce the heat and add the sliced beetroot. Cook for 10-15 minutes until the beetroot is soft and translucent. Remove the beetroot from the syrup and let it cool. Line 6 individual moulds (or 1 large loaf pan) with cling film, followed by a lining of the candied beetroot. Add the softened gelatine to the hot chicken stock and stir until dissolved. Add the lentils and mix thoroughly. Season with black pepper and sea salt. Divide this mixture between the lined moulds and refrigerate for 2-3 hours. Once set, line the base of each terrine with the remaining beetroot. Remove from the moulds and use a hot knife to slice the terrine into portions. Serve chilled.

Black rice pudding with pomegranate sorbet

Serves 6

2 x 80g punnets pomegranate rubies

200g white sugar

2 cups water

200g black rice, washed and soaked

2 x 400g cans coconut milk

Zest and juice of 1 lime

1cm freshly grated ginger

2T palm sugar

Using a blender, puré  the pomegranate rubies to a fine pulp. Combine 150g of sugar and the water and bring to a slow simmer until the sugar dissolves. Combine the pomegranate pulp with the sugar syrup. Allow the mixture to cool and churn it in an ice-cream machine according to the manufacturer’s instructions. Combine the rest of the ingredients, including the remaining sugar, in a medium-sized pot. Let the mixture cook slowly over a low heat for approximately 35 minutes, stirring every 5-8 minutes, until the rice is soft and takes on a smooth, thick texture. Serve bowls of the rice pudding with small scoops of pomegranate sorbet on the side.