Pro tip, by the way: since nobody has a pestle and mortar unless they’re a pro chef or a refugee from 1940, don’t listen to the Gousto suggestion of chopping the pistachios with a knife. But this was great as it is, and is dinner for tomorrow too. Perhaps I was meant to cut larger bits of chicken or something.

I ran out of the honey and mustard mixture half way through and had to make up some more of my own (but I always have honey and mustard, so that’s OK), and the last quarter of the chicken goujons weren’t coated in the breadcrumb and pistachio mixture either because that ran out too. I should say, though, that this is a very big meal – the plate of mine you see above is pretty big by itself, and that was half of it – and secondly that there is nowhere near enough of the extra parts provided. I’ve always been a big fan of sweet potatoes, and they worked really well here. What a delightful dinner! Paprika yoghurt is a superb idea and one I shall use again.

In other versions, the rice dish might be cooked in meat-based stock.Pistachio chicken goujons ( Gousto recipe link) Vola describes her version as a tomato stew that is thicker than passata it could also be described as a vegan paella. It is also the cause of diplomatic incidents, outrage towards Jamie Oliver’s version and good-natured ribbing among West Africans who all claim their version is the best. I think it is quite popular because it is gluten-free and nut-free so it is suitable for people with food allergies.”Īnother dish best associated with West Africa is jollof, a one-pot tomato rice dish that is cooked in layers and varies significantly between countries, regions and households. “Customers tell me they saw it on YouTube and want to try it. “I started this business 14 years ago and today my bestseller is fufu,” he says.

Owner of African Pride Superstore and Restaurant in Adelaide, Aime Ruigira, can vouch for the growing popularity of the staple dish.

Today, there are easy-serve packs of dehydrated fufu for those with limited time, plantains or access to a mortar and pestle. Goat pepper soup at Melbourne’s Akwaaba. Photograph: Penny Stephens/The Guardian

Egyptian flat bread jamie oliver