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Award-winning chef dedicates recipe to Farm Africa's Growing Futures project

20 December 2017

Award-winning chef dedicates recipe to Farm Africa's Growing Futures project

Inspired by the ingredients grown at Farm Africa’s Growing Futures project in western Kenya, award-winning chef Dennis Mwakulua has written a delicious French beans, carrots and harissa chickpeas recipe to give foodies a flavour of Farm Africa’s work.

Dennis, group chef at Compass Group UK and Ireland, who visited Farm Africa’s Growing Futures project in January this year, was struck by the work the charity was carrying out.

“Farming can be a way for young people to earn a good living and support their families and I’d like to help Farm Africa’s projects expand into other areas across Kenya,” Dennis told Farm Africa earlier this year.

The recipe capitalises upon the fantastic flavour of French beans; one of the main crops being grown by Growing Futures farmers. Green beans are healthy and delicious. They are also profitable!

Farm Africa’s Growing Futures project has helped train young people in how best to grow export-ready crops, like French beans. Farmers are given guidance on how to grow better quality, high-yielding crops and are given access to exporters and solid markets, so they earn more from their agricultural efforts and lift themselves out of poverty.

Feeling inspired? Make a donation to the Growing Futures appeal to help build a new generation of successful, prosperous Kenyan farmers. All donations from UK residents received by 14 January 2018 will be matched pound for pound by the UK government.


French beans, carrots and harissa chickpeas recipe

Ingredients

250g Greek yoghurt

350g large carrots

350g green beans

120g pack Bistro leaves

1 x 400g tin chickpeas

25ml sunflower oil

Juice x 1 lemon

8g fresh mint – chopped

2 x cloves garlic

1 x red pepper

1 x red chilli

1 x medium red onion

2 x tsp tomato puree

200ml water

2 x garlic cloves

1 x tsp paprika

2 x tsp cumin

50ml cider vinegar

50ml olive oil

Sea salt and black pepper

Method

Preheat the oven to 200°C/400°F/gas mark 6. Cut the pepper into small chunks - discard any seeds and white pith. Peel, half and chop the red onion finely. Put these into a small saucepan with the sunflower oil and gently sauté for five minutes.

Halve the chilli – remove the seeds (or keep them if you want a hotter yoghurt). Peel, and mince the garlic. Add the garlic and chilli to the pan along with the tomato purée, water, vinegar, lemon juice and paprika – cook for 15 minutes till you have a thick sauce. Allow to cool.

Peel and rough chop the carrots – put into a bowl – pour over the olive oil and the ground cumin – season with some salt and pepper – toss well. Put into a roasting tray and cook for 20 minutes. Meanwhile – top the beans and cut in half, cook in some lightly salted boiling water for a couple of mins – then drain. Drain the chickpeas.

In a large bowl combine the carrots, beans, salad leaves and chickpeas. Fold the harissa pepper sauce through the yoghurt. Spoon this over the vegetables – scatter over the mint and serve.