The Groundnut began in January 2012 as a bi-monthly supper club in south London organised by three friends: Duval Timothy, Jacob Fodio Todd (BA Politics with Economics, 2009) and Folayemi Brown (BA English, 2013).
After three years of supper clubs, the Groundnut is launching their first cookbook – a contemporary African cookbook that draws on their African heritage. They have created a “fun, vibrant cookbook that also evokes a powerful sense of their collective memories and diverse upbringings”. Read more in this Guardian piece.
African food is some of the best on the planet. It’s easily shopped for and cooked but remains, for some reason, off the culinary radar of most people in Britain. This cookbook sets to change this and brings the authors’ favourite family recipes from Nigeria, Sierra Leone and Mozambique to a wider audience.
Discover Groundnut Stew, Jollof Rice, Butterbean Terrine, Pork in Tamarind, Cardamom Mandazi, Baked Broccoli Falafels, Yorkshire Pudding with Mango Curd and Puna Yam Cake. Try these six recipes from The Groundnut Cookbook.
The Groundnut Cookbook launches today and is available at all major and independent retailers across the UK.
