This plant based feast is just as diverse as the diaspora. We put together a plant based meal that fuses East African, West African and Southern flavours. We developed these recipe for Black history month, which as you know- we celebrate all year long! It’s important to us that we incorporate recipes and flavours that reflect the diversity of the Black diaspora. Our folks have blessed us with spices, cooking techniques and dishes that are truly amazing and we hope this feast encourages you to switch up your cooking routine and find ways to add more plant based African diaspora inspired meals to the mix.
Each dish is great on it’s own and fairly simple to make thanks to Manns Veggies. We used their ready to cook/eat prepared vegetables like their Mann’s family favorites, fresh cauliflower, sweet potato cubes and green beans to create Suya cauliflower, Alitcha Green beans and Sweet potato pecan pie. We’ve included the recipes below but feel free to remix it to fit your tastes. So many of us come from families where we cook with intuition so feel free to make this your own in the kitchen.
The suya cauliflower is a unique vegan take on a popular Nigerian skewered meat street food. Typically you can find this along the streets of bustling west african cities where skewered meat is seasoned with a peppery peanut spice mix called Suya. For this recipe we’re sprinkling Mann’s cauliflower with the flavours of suya spice. The peanut peppery gingery mix is an unlikely but delicious flavour mix for seasoning cauliflower. You can find suya spice mix at most west african grocers and online grocery stores. We’ve included a remixed recipe below in case you want to make it on your own.
- 3 Tablespoons of ground dried ginger
- 1/4 cup crushed dry peanuts or unsweetened peanut powder
- 1 vegetable bouillon cube
- 2 tablespoons ground red pepper flakes
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon ground white pepper
- 2 tablespoon paprika optional
- 1 Bag of Mann’s Family Favorites Cauliflower
- 3 Tablespoons of Vegetable Oil
In a large bowl mix all of the dried spice ingredients with the finely crushed (or crumbled) peanuts. *Be sure to remove any excess oil from finely crushed peanuts- the peanuts should have a fine crumbly consistency, and not that of a paste.
Add a few spoonfuls of the suya mix and paprika to the vegetable in a large bowl and mix in the cauliflower pieces until evenly coated. Place on a sheet pan and bake at 375 for 30 mins or until crisp on the outside and tender inside.
Serve with suya seasoning on the side incase you want to dip into more flavour.
Alitcha- Ethiopian style green beans
- 1 Yellow Onion
- 4 Tablespoons Ginger
- 2 Carrots
- 2 Potatoes
- 5 cloves Garlic
- 2 1/2 Tablespoons Turmeric
- 1 Jalapeño pepper
- 3/4 of 1 Bag of Mann’s Green beans
Saute carrots, potatoes and Mann’s green beans separately until crisp. Remove excess oil and set aside.
Then cook down finely chopped onions until translucent, add crushed ginger, garlic and turmeric and stir in large pot. Add crisp carrots, potatoes and green beans to the pot and stir till evenly coated with turmeric onion mix. Continue stirring, once all the vegetables are tender and cooked through – remove from heat and serve.
Serve alongside suya cauliflower and your choice of injera, roti or rice.
Sweet Potato Pecan Pie
This soulfood treat is the perfect end to dinner. Click here to grab the recipe!