Mango Amaranth Pudding By Chef Jane Nshuti
I’m Jane Nshuti, a chef and plant-based food educator, born in Rwanda and raised across several African countries. Deeply dedicated to preserving and reimagining indigenous African foods, I create recipes that promote wellness and celebrate African heritage. My culinary journey began at age nine in the refugee camps of the Democratic Republic of Congo, where limited resources sparked my resilience and creativity, as I took on the responsibility of cooking for my siblings after we lost our parents.
Today, I see myself as an advocate for African plant-based ingredients, sharing my knowledge through workshops, speaking engagements, and the Migrating Home tasting series I host. My work reflects a decolonized approach to African cuisine, prioritizing cultural identity, food security, and community empowerment. Through storytelling and education, I aim to connect people across Africa and beyond to the richness of African flavors and the cultural meaning woven into every dish.
I’m particularly inspired by amaranth greens, a vital, often overlooked staple in Africa’s food culture. Amaranths’ resilience and minimal growth requirements make them a crucial food source for millions, yet they are often undervalued despite their remarkable nutritional benefits. Interestingly, amaranth seeds are classified as a pseudo-grain. Although technically a seed, they resemble and taste much like traditional grains and offer a higher protein content, providing a complete protein source a significant asset for those who may not have access to animal protein.
Ingredients:
- 1 cup amaranth
- 5 cups water
- 1/2 cup plain yoghurt ( I used vegan)
- ¼ cup maple syrup
- 1/2 cup frozen mango
- Pinch of salt
- Berries for topping ( blackberries, raspberries)
- Chopped nuts and/or coconut flakes for topping
- More maple syrup for drizzling
Method:
Pour water into a saucepan and heat it over medium heat. Add salt and amaranth, and cook until all the water has evaporated, resulting in a sticky consistency.
Once the amaranth is cooked (approximately 30 minutes), allow it to cool completely. For better consistency, you can even prepare the amaranth overnight.
Once the amaranth is cooked (approximately 30 minutes), allow it to cool completely. For better consistency, you can even prepare the amaranth overnight.
Add the cooled amaranth to the mango yoghurt blend and distribute it into a glass.
Top with berries, coconut flakes, and an additional drizzle of maple syrup or honey, then serve chilled. Enjoy!
