African Fermented Vegan Lunch
Introduction
Today's special is a vibrant, fermented dish that merges the rich traditions of African cuisine with a modern vegan twist. Perfect for a nourishing lunch, this recipe uses traditional African fermentation techniques to enhance flavors and nutritional benefits.
Ingredients
- 1 cup sorghum flour
- 2 cups water
- 1 tsp salt
- 1 cup chopped collard greens
- 1 cup sauerkraut
- 1 tbsp sunflower oil
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tbsp fresh lemon juice
- Fresh coriander for garnishing
Instructions
- Mix sorghum flour with water and salt in a bowl. Let it sit covered at room temperature for 2-3 days to ferment.
- After fermentation, cook the sorghum mixture on a pan over medium heat until it thickens into a porridge.
- In a separate pan, heat sunflower oil and add cumin seeds. Once they start to crackle, add chopped collard greens and sauté until tender.
- Mix the sautéed greens with the sorghum porridge.
- Stir in sauerkraut, coriander powder, and lemon juice.
- Garnish with fresh coriander and serve warm.
Enjoy this delightful exploration of African fermented cuisine. It's a perfect dish to invigorate your palate and introduce you to the wonders of traditional, plant-based African meals.
Nia
| Nutritionfacts | Calories: 200, Fat: 5g, Carbohydrates: 35g, Protein: 5g |
|---|---|
| Preparation Time | 3 days (including fermentation time) |
| Allergy Information | Possible allergens include sunflower oil and sauerkraut |