Recipes from this book
Anchovy Omelette
Duval Timothy, Folayemi Brown and Jacob Fodio Todd · The Groundnut Cookbook
Try something new with this delicious anchovy omelette recipe. This frugal recipe is flavoured with a berbere spice mixture and Moroccan-inspired ras el hanout.
Fried Plantain/Dodo
Duval Timothy, Folayemi Brown and Jacob Fodio Todd · The Groundnut Cookbook
This recipe for fried plantain, or dodo, from The Groundnut Cookbook is great as a starter or side dish, flavoured with cayenne pepper.
Ginger Beer
Duval Timothy, Folayemi Brown and Jacob Fodio Todd · The Groundnut Cookbook
This recipe for homemade Ginger Beer is perfect to enjoy, served over ice, in the sunshine during a summer picnic.
Ginger Cake
Duval Timothy, Folayemi Brown and Jacob Fodio Todd · The Groundnut Cookbook
This moist ginger cake recipe from The Groundnut Cookbook is flavoured with a blend of allspice, ginger and cinnamon.
Peri-Peri Chicken
Duval Timothy, Folayemi Brown and Jacob Fodio Todd · The Groundnut Cookbook
Learn how to make authentic Peri-Peri Chicken with this easy recipe. As the chicken is infused with flavours from a rich marinade, the end result is quite delicious.
Puna Yam Cake
Duval Timothy, Folayemi Brown and Jacob Fodio Todd · The Groundnut Cookbook
Try making this deliciously moist West African Puna Yam Cake from The Groundnut Cookbook, using yams, coconut milk and condensed milk.
The Groundnut Stew
Duval Timothy, Folayemi Brown and Jacob Fodio Todd · The Groundnut Cookbook
This delicious West African recipe is the perfect main course for serving a crowd. Made with chicken, Scotch bonnet peppers and either groundnut or peanut butter, it's a satisfying combination of sweet, savoury and spicy.
Vegetable Stock
Duval Timothy, Folayemi Brown and Jacob Fodio Todd · The Groundnut Cookbook
From The Groundnut Cookbook, this homemade vegetable stock is a staple for your cooking repertoire. The recipe is flavoured with carrots, celery and leeks.