Wakehurst Science Festival hosted Community Chef this year; in line with the event theme of Future Foods, a special menu was prepared by the business.
The theme is focused in looking to a future of sustainability. We are working with Kew’s head of science Paul Wilkins to, cooking pan-African carbohydrate crops which Kew are researching as potential sustainable and climate adaptive crops for the UK.
We’ll be cooking maize meal and chakalaka from South Africa, yam balls with fried okra from Nigeria, peanut, pepper and chilli sauce from Gambia, injera pancakes with berbere spiced peas from Ethiopia, and stewed lupin beans and lemon chard with ancient grain sourdough bread from Egypt.
The recipes can be downloaded here: Future Food Wakehurst 2018 Menu and Recipes. doc
