Eat·Ting & a Wholegrain Sorghum Salad

Eat·Ting

A few weeks back I was able to attend the Joburg book launch of Eat·Ting. This lovely book by Mpho Tshukudu, a fellow registered dietitian based in Rustenburg and Anna Trapido, a food anthropologist, chef and well-known author, offers healthy eating solutions based on modern versions of time-honoured southern African favourites. The title of the book is a cute play on words (this appeals to my inner food nerd) – “ting” being a popular traditional fermented sour porridge made of sorghum.

I count 66 gorgeous, beautifully styled, artfully photographed recipes to help you fall in love with African flavours. Along with gems like:

Healthy is important but so is delicious and beautiful

And has a chapters Guidance from the Grandmothers and Your Grandmother’s Table. Love it!

Not just a recipe book

In fact, the first recipe only appears on page 75. The recipes are paired with background on the South African nutrition landscape, a look at some common struggles, along with practical suggested solutions to help you gain health – all setting the context for the recipes that follow. Mpho and Anna offer their take on nose-to-tail eating, tips on foraging and a handy list of recommended suppliers to source the ingredients used with the recipes split into:

• traditional grains using sorghum and millet
• legumes & pulses
• maize & wheat
• traditional vegetables, with sections on starchy vegetables and leafy vegetables – covering the likes of amadumbes, beetroot, amaranth, pumpkin leaves and backjack.
• nuts, seeds & sauces
• meat & offal, everything from lamb shank to tripe & trotters.
• dairy & desserts
• smoothies juices & drinks

Along with a pantry list of ingredients to get you ready to cook and sample meal plans to see the recipes in action.

Green Apple, Macadamia Nut & Wholegrain Sorghum Salad

I tried out their Green Apple, Macadamia Nut & Wholegrain Sorghum Salad – fresh, crunchy and delicious!

Green Apple, Macadamia Nut & Wholegrain Sorghum Salad

 

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This salad is great on its own but it is also superb when paired with a (reasonably sized) portion of steak. Add a glass of red wine and heaven awaits.

Author: Mpho Tshukudu & Anna Trapido, Eat·Ting

Serves: 6

Ingredients

• 1 cup cooked wholegrain sorghum (about a heaped ½ a cup raw, cooked according to package instructions)
• ½ cup raw, unsalted macadamia nuts
• ½ clove garlic, crushed
• 2 spring onions, finely chopped
• 1 green apple, unpeeled, cored and diced
• 2 sticks celery, diced
• 1 small chilli, seeded and finely chopped
• juice of 1 lemon
• 1 teaspoon honey
• 2 tablespoons plain yoghurt
• salt to taste

Instructions

1. Combine all the ingredients and toss. Check seasoning and add more lemon juice to taste.

Notes

The Glycemic Index (GI) is lowered by yoghurt, nuts and the ascorbic acid in the lemon juice.

Nutrition Information

Calories: 110 kcal Fat: 4.8 g Saturated fat: 0.8 g Unsaturated fat: 3.7 g Carbohydrates: 15.1 g Fiber: 1.8 g Protein: 3.2 g

3.5.3208

Enjoy!

Cheryl x