Talking of Food is a magazine website set up by a group of people who love not only food but also the diversity of its culture. It is not bound by ideology or momentary fads but has an open mind towards opposing views. Its contributors are often experts in their field and discuss wide ranging subjects such as antibiotics in the food-chain, the opposing arguments on GM food or the future of food. On a lighter note see how they make noodles in China or follow Elisabeth Luard's classic series on European Peasant Cookery.

Nosh for the box tonight features Ghana and Holland, spanning both of todays World Cup matches. Jollof rice is a sort of Ghanaian paella, though different versions are found all over Africa, and is infinitely variable according to available ingredients.

And how about a kopstoot or two to wash it down?! Details here.

Jollof rice is a sort of Ghanaian paella, though different versions are found all over Africa, and is infinitely variable according to available ingredients  A fuller version of the following recipe is at BBC Good Food.

Dutch gin or Genever is legendary  but on these warm evenings  Grolsch is probably the thing to go for.  Could do both.. Dutch gin with lager chasers.  According to Wikipedia, this is known as a kopstoot (headbutt)!


8 skinless, boneless chicken thighs cut in large pieces
1 large onion sliced
2 tins plum tomatoes
a chunk of fresh ginger
1 scotch bonnet chilli, deseeded
3 tbs tomato puree
600 mills chicken stock
400 g basmati rice
1 red and 1 yellow pepper, sliced
100g okra, halved (other recipes use things like baby corn and mangetout instead)
chopped coriander

1.In a deep pan with a lid, brown the seasoned chicken, take out of the pan and fry the onion until soft.

2. In the meantime whizz up the garlic, tomatoes and ginger until smooth

3. Add the tomato puree to onions, mix, add the whizzed tomatoes, stock and the chicken.  Simmer for 15 mins while you thoroughly wash the rice.  Then add the rice and cover with foil and a lid so no steam escapes turn the heat right down and cook for 20 mins.

4. Add the peppers and okra, recover and cook for another 10mins until the rice is tender. Mix well and scatter with chopped coriander.



Share on social media
Pin It

Chef's Table with Reza Mahammad

In this new series, Reza Mahammad talks to prominent figures in the Food and Hospitality industry, paricularly about how the industry is being affected on the one hand by the Covid-19 pandemic lockdowns and on the other by Brexit, and how each has been coping with the situation.

The Drinks Aisle

New in The Drinks Aisle: Paul McCarthy's series on the wines of the Middle East and North Africa continues with the wines of Israel in Part 4.

My American Kitchen Notes

Birgitte Kampmann is a classically-trained chef. She spent many years in the U.S.A., later becoming the chef at the American Embassy in Copenhagen. In My American Kitchen Notes, she gives many of the recipes she cooked at the Embassy, along with anecdotes about her experiences and her perceptions of America and American food,

Lockdown Food with Helen Garlick

Helen Garlick started this series during the first Coronovirus lockdown, as we looked at food and assembled meals in a different way, disregarding recipe books and using ingredients that that we may have disparaged in the past. New in: extracts from A Woman in the Polar Night.