Arrow Root with Seared Terere (Amaranth) By Chef Kiran Jethwa
Bringing chefs and science together, CGIAR and the Chefs’ Manifesto are kicking off CGIAR Science Week in Nairobi, Kenya with a lunch to remember.
Local chef Kiran Jethwa and his team at the Good Food Company have created a menu showcasing delicious, diverse, climate-resilient local foods. These recipes tell the story of crops and communities that are critical to food systems in Kenya and the wider African continent.
**Allergens: Could contain traces of nuts
Ingredients:
- 10gms onion
- 5gms garlic
- 100gms terere/amaranth
- 50gms arrow root peeled, cubed & boiled
- 10gms oil
- 2gms salt
Method:
Saute onion and garlic in oil until soft.
Add in the terere and cook down.
Toss in the cooked arrow root and sear.
Season and serve!