This festive season, you may have that familiar question flash across your mind: What will I take to the family meal? Something colourful? Something comforting? Perhaps something simple that makes good use of what you already have at home?
It is a joyful moment to pause and recognise what a privilege it is to have food to share. Across many parts of the world, a full table is not guaranteed, which makes every dish prepared, every ingredient and every shared meal even more precious. Food is both nourishment and joy, a small everyday gift that becomes especially meaningful when enjoyed together.
Around the globe, we often celebrate by sharing dishes that nourish, spark conversation and show love. As you think about what to bring to your next gathering, you could consider dishes that tell a story of creativity, diversity, and thoughtful use of ingredients. This year, we’ve compiled a few Chefs’ Manifesto recipes that joyfully blend flavour, sustainability and global inspiration.
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Chef Mokgadi Itsweng’s African Bean Salad is bright, satisfying, and wonderfully flexible – perfect for using up leftover produce in a way that feels abundant and festive. Beans, often overlooked, become a delicious centrepiece: nourishing, affordable, and kind to the planet…
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Chef Uzo’s Mango Salsa is a colourful topping that brings life to grilled vegetables, leftover roast meats, or a simple bowl of rice. It’s a beautiful reminder that repurposing food can be both sustainable and delicious.
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Chef Philla’s beautiful Zobo (Hibiscus) Panna Cotta: with its luxurious deep red hue, floral brightness and amazing presentation, it offers a festive moment without being heavy. If you have hibiscus tea at home, you’re already halfway there!
However you celebrate, may your festive table be filled with good food, and good company. We wish you all a joyful, nourishing holiday season wherever you may be in the world!
African Bean Salad
By Chef Mokgadi Itsweng
“This salad celebrates the balance between good food and planetary health. I use indigenous cowpeas, Ditloo aka bambara nuts and tons of other seasonal vegetables and herbs to make this salad delicious and flavoursome. African Indigenous Ditloo aka Bambara groundnuts and Cowpeas add nitrogen into the soil, helping to heal mother nature, who in turn gives us good nutritious food. This plant protein and fire packed salad is the perfect salad to take to a potluck or a picnic, as it travels very well and can be served in a jar.
A great salad to share the love for good food with.”
Ingredients:
- 1 cup cowpeas, cooked
- 1 cup ditloo (bambara groundnut), cooked
- 2 tomatoes, diced
- 2 carrots, peeled, grated
- 2 zucchinis, chopped
- 1 cup sweet corn
- cooked/grilled 1 pepper, deseeded and diced
- ½ cup pickled onions
- 1 handful mint, chopped
- 1 handful parsley, chopped
- 1 handful coriander, chopped
- Seasoning salt to taste
For the dressing:
- ½ cup olive oil
- 1 teaspoon ginger, grated
- ½ cup lemon juice
- ¼ cup apple cider vinegar
- 1 tbs honey 2 garlic cloves, grated
- 1 teaspoon ginger, grated
- 1 tablespoon salt and pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon smoked paprika
Method:
- Make the dressing first, by whisking all the dressing ingredients together, then leave in the fridge to chill.
- In a bowl, mix the cooked beans, ditloo, tomatoes, carrots, zucchini, sweetcorn, peppers, onions and herbs. Season with salt and pepper to taste.
- Pour the dressing into the beans and mix thoroughly. Allow to marinate in the fridge for hour before serving.
Mango Salsa
By Chef Uzo
“My name is Chef Uzo; most people call me the Taco Lady. We are building the world’s first Naija-Mexican restaurant! Sun-kissed and unapologetic Naija-Mex, our mango salsa, is a celebration of local produce at its peak. Ripe sheri mangoes, hand-cut and tossed with tomatoes, onions, and fresh herbs like scent leaves (Nigerian basil), come together in a symphony of sweetness, freshness, and zing. It tastes like a California beach breeze, a slow Sunday in Lagos, and warm Saturday morning cuddles—all in one spoonful. It’s not just a salsa; it’s a love letter to joy, flavour, and the seasons that bring them.”
Ingredients:
- 3 Cups Of Diced Sheri Mangoes (Approx. 6 Medium Mangoes)
- 1/2 Cup Of Chopped Onions
- 1/2 Cup Of Chopped Tomatoes
- 1 Tbsp Of Scent Leaves (Cilantro also a good alternative)
- 1 Tsp Of Lime Juice
- 1/8 Tsp Of Salt
- 1/4 Tsp Of Suya Pepper (Tajin Or Ground Red Pepper)
Method:
- Prep
– Wash and dry all produce.
– Carefully dice mangoes
– Chop onions and tomatoes
– Finely chop scent leaves. - In a medium bowl, add mango, onions, and tomatoes.
- Pour lime juice, salt, and suya pepper.
- Sprinkle scent leaves on top. Mix well.
- Set aside in the refrigerator to cool. Enjoy!
Zobo (Hibiscus) Panna Cotta
By Chef Philla
Ingredients:
Zobo Reduction
- ½ cup dried Zobo leaves (hibiscus petals)
- 1 clove
- 2 cups water
- ⅓ cup sugar
- ½ thumb fresh ginger (grated)
- 2 orange slice
- A little pineapple peel
- ½ teaspoon corn starch and 1 tsp water
Cream base
- 1 cup heavy cream
- 1 cup whipping cream
- ½ cup whole milk
- ½ cup sugar
- 1 tablespoon vanilla extract
- 1½ teaspoons gelatin (powdered, unflavored)
Method:
- Add Zobo leaves, water, ginger, orange slice, pineapple peel and bring to a boil, then reduce heat and simmer until the water is deep red.
- Remove from heat and strain through a fine sieve or cheesecloth. Return strained liquid to the pot. Add sugar and simmer on low heat.
- Cook slowly until it thickens to a glaze. Stir occasionally so it doesn’t burn.
- Add the slurry to the Zobo juice.
- Once thick enough to coat the back of a spoon, remove from heat. Let it cool down
- For the Cream Base:
- Bloom the gelatin. Sprinkle gelatin over 1 tablespoon whole milk and let it sit for 5 minutes.
- In a saucepan, combine whipping cream, remaining whole milk and sugar.
- Add the bloomed Gelatin and allow to dissolve. Remove saucepan from heat and stir in vanilla extract.
- Pour through a fine sieve for a silky finish.
- Pour into cups or mould and let it cool, then refrigerate until set.
Other Recipes to Inspire
Bean Festival Toast
Inspired to combine flavors, color, taste and texture of beans, this is chickpeas, and lentil on top of wanton chips, finished with colorful micro- organic greens.
Green Goddess Soup
This is my recipe using all parts of the broccoli plant that I grew from seeds on my terrace garden. I've used parts of the plant that are otherwise thrown away and wasted, such as the leaves and the stems, as they are thought to be a surplus part of the plant with verv little nutrients and flavour. However, these parts contain much of the same, if not more, nutrients that the broccoli florets carry. Broccoli is what is known as a 'nutrient dense' food, which means that it packs a lot of vitamins and minerals into relatively few calories, so you can get everything your body needs
White Bean Dark Chocolate Oat Bites
A bean bar that delivers both flavor and nutrition. This nutrient-rich white bean bar is packed with deep-rich dark chocolate flavors, crunchy pumpkin seeds and delicious ripe dates all brought together with hints of fresh orange zest and natural maple syrup. These bean bars are super easy to prepare and will satisfy all your taste buds in just a few bites.
