Mark Gomez....Tofu Salad
blocks of tofu, strained and frozen
Chipotle in adobe sauce. I made it by hand but it is available in FFM in Itaewon.
I partially defrosted the tofu and smoked it on my Weber smoker with apple wood for three hours. Then I painted it with the chipotle and another hour. Turned it over , painted the other side and another hour. Cut and serve.
Two tins of chick peas
Finely chopped coriander
Finely chopped garlic
Mix a tablespoon of oil with a half bunch of chopped coriander and five cloves of garlic. Add a tsp pepper and cumin. Toss the chick peas in the mix. Put on a flat baking tray covered withg foil and bake at 220+C for 20 minutes. Usually channa is deep-fried but it can get dangerous when the peas pop, it is unhealthier and the oil becomes tainted with burned coriander. Roasting is the way to go.
Tofu Salad (I think there are some pictures of this in the pictures I sent you-- Adeana)
Ful Medames Bessara
Two tins of fava beans or dried, soaked and cooked fava
Tin of tomatoes
Prune or date juice
Heat up a frying pan until it is screaming hot with a splash of oil. Throw in beans and immediately add two tsp cinnamon. Toss the beans. They will pop and split the skins and soak up all the cinnamon.
Add tin of chopped tomatoes and a tin of prune or date juice. Reduce to 'baled beans' consistency. Add coriander at the end. Eat with pita or chips. This is a Somalian recipe and , with the exception of the fava beans, everything can be substituted. But you must hard fry the beans with cinnamon to get that sweet/bitter tang