Kurdish Proverb: A zikê birçî tune guhên – A hungry stomach has no ears  

Kurdistan is located in the North of Iraq and was officially formed in 1970 after years of ethnic violence between the Kurdish people and the Arab Iraqi government. Peace did not last and since mid 1970 Kurds have faced continuous attack from the dominant government. Genocides ordered by Saddam Hussein during both the Iran-Iraq war and in 1991 devastated the Kurdish population. Since the death of Saddam Hussein and the withdrawal of US troops, tensions between the Kurds and Arabs have remained. More recently Kurdistan has seen an influx of more than 2 million displaced Iraqi and Syrian refugees fleeing war and settling in the region.

In 2014 Action Against Hunger helped 297,082 with access to clean water and  providing women and children with mental health support.

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Fasolia and Rice 


As with many of the dishes from the Middle Eastern region, this dish really reminds me of the food I ate growing up. Kurdistan actually lies in between Iraq and Iran and the food in differs depending on the proximity to those two countries. Iraqi Kurdish food is very similar to the cuisines found in the gulf and this white bean stew is no exception. Dishes are usually served with vermicelli rice and various side salads.


Serves 4

  • 6 cloves of garlic
  • 70g concentrated tomato paste
  • 1 tin of chopped tomatoes
  • 1 tin berlotti beans
  • 1 tin butter beans
  • 2 tsps cumin
  • 3 tbls ghee or vegetable oil
  • 1 portion vegetable stock
  • 1 cup of rice
  • 1/2 cup of vermicelli
  • Salt & pepper


In a pestle and mortar crush garlic with a little salt until smooth. Add crushed garlic to hot 1 tablespoon of hot ghee or oil and cook gently for 1 minute. Once golden add tomato paste and stir then add 3 cups of boiled water. Cook gently for 10 minutes before adding chopped tomatoes, stock and cumin then leave to simmer for 20 minutes.

While the sauce is simmering, make rice. Fry vermicelli in one tablespoon of hot ghee or oil until brown then add rice and a pinch of salt. Once the rice has become white cover until a centimetre above with boiling water. Turn down the heat as far as possible, cover and leave to cook for 15 minutes. Once cooked, turn off the heat and leave the lid on –  the steam will keep the rice warm and prevent it from going claggy.

Your sauce should have reduced by now. Add the tinned beans (you can use soaked dried beans of course!) and cook for a further 5 minutes.

Serve with rice and fresh chopped parsley. I also had some pickled chillis and fresh radish on the side which is great!



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Sierra Leonean Proverb: NA LכV MEK TεN PIPUL IT FAZIN AKARA – It’s love that makes ten people eat and share

In 2014 the West Africa Ebola epidemic greatly damaged Sierra Leone’s already limited health infrastructure and economic resources. According to the World Health Organisation (WHO) before the outbreak in 2014 there were 136 doctors and just over 1000 nurses to a population of 6.1 million. Many of the people who died during the Ebola crisis did not die from the disease but from lack of medical attention from a severely understaffed and overstretched health service. Quarantines, border shut downs and travel and trade restrictions have also affected an economy already troubled by years of civil war.

Happily, as of November 2015 Sierra Leone has been declared Ebola free by WHO after going over 40 days with no new cases of the virus and the last sick person testing negative from the disease. To celebrate the end of the epidemic, Sierra Leonean rapper Block Jones created ‘Bye Bye Ebola’ which you should definitely watch below!

In 2014 Action Against Hunger helped 30,552 people to implement protective measures to stop the spread of Ebola and gain access to clean drinking water.

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Binch Akara Burgers with Scotch Bonnet Mayonnaise


Akara, a black eyed pea fritter, is dish originally from the Yoruba people of Nigeria traditionally served at 70th birthday parties . Today there are significant numbers of Yoruba people across Western Africa with a large population in Sierra Leone who brought akara with them.

Binch akara, as it’s known in Sierra Leone, is enjoyed as a snack throughout the day bought fresh and hot dipped in scotch bonnet relish, straight from street vendors all around West Africa. Just like jollof rice and other favourites, this bean fritter transcends country lines in popularity and akara has made it’s mark in West Africa as a staple street food snack.

I’ve decided to adapt this classic snack and make it into a bit more meal  – to do this I’ve turned the akara into a burger. Burgers are not something which would usually be my first choice – especially veggie ones because I find that they’re often quite dry. But as this is a fritter I thought it would be perfect made slightly bigger as a vegetarian burger because it would be much lighter than what you would normally get for a veggie option. I don’t think that just because you are choosing not to eat meat that the texture of meat has to be emulated in the substitute. So it’s basically just the same as a snack akara but larger in a bun and in my opinion a much lighter option for a veggie burger! I chose to make a scotch bonnet mayo instead of using relish for the same reason just to make it a bit lighter. This is a really good, cheap and not too heavy West African inspired alternative to a burger! I would serve with sweet potato fries for a complete meal.


For my previous posts I haven’t been listing measurements – this is because I don’t really cook that way. I prefer to cook instinctively and taste along the way. I’ve had some advice recently saying that it’s good to put measurements in even if you don’t actually use them, so from now on I will (where I can) put numbers in front of words!

  • 2 tins of black eyed peas
  • 1 onion
  • 5 scotch bonnets + other chillies if you have some lying around
  • 3 tablespoons of sugar
  • 3 tablespoons of white wine vinegar
  • 3 egg yolks
  • Coconut oil
  • Flour
  • Vegetable oil
  • Salt & pepper
  • Fresh spinach
  • Burger buns


First of all start by making a scotch bonnet sauce. You can buy chilli sauce in the shop but it’s SO easy to make your own and way way cheaper. It’s also a really good way to use up a bag of chillies that you’ve got in the fridge. I actually made mine a while ago, it keeps in the fridge for ages because of the vinegar and the coconut oil seal.

Put whole scotch bonnets and other chillies in boiling water and cook on a high heat for about ten minutes. When soft, drain and put chillies in a mini chopper with 2 tablespoons of white wine vinegar and 3 tablespoons of sugar then blitz into a paste. Transfer into a clean jar leaving a centimetre of space at the top and leave to cool slightly. Fill that centimetre with coconut oil and put in the fridge to set.

Next make the mayonnaise.

Separate 3 eggs keeping the egg yolks (save a small amount of egg white for your fritter). Add a tablespoon of white wine vinegar and begin whisking very strongly. Slowly dribble, or get someone else to dribble vegetable oil while you keep whisking hard. You will get a sore arm but after a little bit the mayonnaise will get lovely and thick. Once it’s at a mayonnaise like consistency season with salt & pepper – most classic recipes call for Dijon mustard at this point but I’ve left it out because instead we add some of the scotch bonnet sauce ‘made earlier’ and mix well!

Now you can move onto the akara which is really the easiest bit!

In a mini chopper or blender add a whole tin of drained black eyed peas and a splash of water. Blend until very smooth and transfer to a mixing bowl. Put the second drained tin in the blender without water and blend until just crushed – you want a thicker paste for a bit of texture. Transfer this to the mixing bowl. Finally put one whole onion into the mini chopper and blend until very smooth then also add to the mixture and season well. Add the white from one egg and enough flour to bind. Drop the mixture into hot oil in burger sized dollops. Your fritter burgers are ready when they’re crisp and golden brown.

To serve, warm some burger buns then spread your scotch bonnet mayo on the bun add the akara and some fresh spinach – make sure you have extra mayonnaise for dipping.

This recipe will make enough for 4 burgers.



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