Sumptuous Dessert Recipes
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sumptuous dessert recipes
I was keen to share a tropical salad to usher in the sunshine, a grilled platter as we prepare for the outdoor season, or even a delightful dessert as we celebrate the Queen\u2019s Jubilee in the UK but this past week has been filled with bucketing rain and tears from mourning. And even though the skies are clear and the sun is ablaze at this moment, all I really want to do is curl up in bed with a hug in a bowl. A bowl filled with heartwarming groundnut stew, inspired by the sumptuous West African wonder I grew up loving.
Gosh, we are growing! Thank you for being here, and a big welcome to our new subscribers. If we were together at a supper club we would toast with a glass of hibiscus, ginger and elderflower with a splash of English sparkling wine. We do have some of the best made right here in Sussex. CWL has also recently been recommended on Substack and with such big bright lights shining on this newsletter, subscribers have been swooping in to cook with us. If you are new to this community of wanderlust and flavour seekers, do check out the archives for previous feasts and chatter from my Plantain & Squid Fritters in Accra, How I am shaking things up for you, How to Cook Plantains which you might need for our friendship to truly thrive, this first instalment of quick and easy recipes exclusively for our members with Tender-stem Broccoli, \u2018Steak' Wild Garlic & Smoky Tahini from a previous post, my cookbook reveal, and a peek into one another\u2019s shopping lists which has been a lot of fun.
In this, our second newsletter with Quick & Easy Recipes to fall in love with and to keep you inspired, I\u2019ve got the wholesome cauliflower (which of course can be bland if left to its own devices) cooked into three different, heartwarming and easily adaptable recipes for that hug in a bowl that makes the sadness and struggles of life just a little bit more bearable, if only I could actually eat it.
As wonderful as I know these groundnut recipes are, and how comforting they will be to you, because I have developed them in many variations, and served them at countless feats, it is too bad that after eating peanuts all my life, now in my mid 30\u2019s I have developed a nut allergy. I had suspected it for some time and it wasn\u2019t until after I finished writing Africana, having tested almost 200 recipes, a small handful of them with nuts, I started to react to them and since, it\u2019s been confirmed by my doctors. I am so lucky to have finished my book before this new revelation and because I had always taken nut allergy sufferers into account when hosting and writing recipes, I have a stash of tricks up my sleeve for substituting nuts. I may no longer be able to eat this hug in a bowl but you sure can.