Kew Science Festival will be hosting a demonstration by Community Chef. This will showcase the specially prepared Food for the Future menu on the 20 and 21 July.
As part of a science cafe pop up, there will be a kitchen which will feature ‘double acts’. This features some of Kew’s most esteemed scientists, including yam expert Paul Wilkins and grain specialist Philippa Ryan.
Community Chef will first be preparing a Nigerian meal of fried yam balls with spicy peanut sauce and crispy fried okra.
Then we will head to southern Africa in order to make maize pap with chakalakka stew, cooked greens and probiotic amasi.
Our demonstration will finish with food from the Nubian people of Sudan and Egypt. This will include making one of the oldest recorded sourdough breads – Shamsi or Sun bread.
This will be served with Tirimis, lupin bean stew served with rainbow chard and tahini sauce.
For those who are unable to attend and who are interested in making these dishes themselves, you can download our recipes here:
For more information visit Kew Gardens
