When Duval Timothy, Jacob Fodio Todd, and Folayemi Brown found themselves in London and homesick for the foods of their native Africa they did the logical thing -- they got together and cooked. Then they invited friends over, and the friends wanted to invite their friends. In 2012, they acquiesced and began a bi-monthly supper club to bring the African foods their mothers cooked to a wider audience. Needless to say, it was a hit.
The Groundnut supper club continues to sell out and offer up authentic African food. The project not only brings new converts to the foods of Africa, but for the authors, it has also brought them back to family and tradition.
The Groundnut has a waiting list, so the next best thing to actually being there is to grab a copy of The Groundnut Cookbook.
One of our favorite recipes is a sweet potato cake. We have several recipes in our baking bag. Recently we made a cake from ube sweet potatoes from the Philippines. Now we are on the hunt for Puna yams!
Puna Yam Cake
450g fresh puna yam (peeled weight)
2 small eggs
50g golden caster sugar
1/4 tsp salt
100ml condensed milk
150ml coconut milk
50g coconut oil (plus extra for oiling)
50g unsweetened desiccated coconut (to garnish)
Preheat the oven to 180C/gas mark 4.
Peel the fresh yam, then finely grate it. Whisk the eggs, then set aside. Melt the coconut oil (if solid). Add the sugar and whisk well together. Combine all the ingredients (except for the desiccated coconut) and mix well.
Thoroughly oil a 450g loaf tin, or a circular tin with 23cm diameter. Add the mixture and then bake on the central shelf for one hour.
Leave the cake to cool, then garnish it with the desiccated coconut.
Yes,we love French cookbooks, but sometimes one needs to expand their geography. The Groundnut Cookbook is a great place to start.