Into Africa
This week's post is one that is close to my heart.
My marathon running buddy and dear friend, Mark Collingwood, upped sticks last month to set off on the voyage of his dreams.
And that dream is to cycle the length of Africa, from Alexandria to Cape Town. UNSUPPORTED.
Take a look at the map - that's a bike ride from the top of Egypt then down through North Sudan, Ethiopia, Kenya, Tanzania and so on until he hits Cape Town, South Africa.
This left me in a bit of a quandary. What do you say to a friend who is setting out on a potentially dangerous (some may say harebrained?) mission?
Mark lost his wife, Julie (to whom the original 'Go Faster Food' is dedicated), in 2009, after a 10 year year battle with breast cancer. His children have all left home now. He's a free agent, so to speak...
So, do you tell him not to go? Tried that one and it didn't work! Or do you send him off with your good wishes, a #GoFaster t-shirt and follow him avidly on twitter and whatsapp all the way?
All being well, I'm hoping to follow Mark's journey with updates on African cuisine which, of course, you are very welcome to share with your pupils. He's made it through Egypt now and is about to enter North Sudan.
As luck would have it, Mark met a cook, Eleonore, who kindly sent me her collection of Egyptian recipes - 'At Eleonore's Table'.
"Egypt is an inspiration", she says, the cooking is "delicious, healthy and well-balanced...with recipes passed down through generation."
Here's a journey through Eleonore's menu -
Fresh grilled perch straight from the Nile with cumin
Tahini (sesame seed paste)
Falafel (which you'll find sold on every street corner in Egypt)
Aubergine Caviar (baba ganoush)
Brown Broad Beans with Lemon
Lentil Soup with Cumin and Mint
Lamb Kofta
Spice Roasted Duck
Chicken with Pickled Lemons
Mango Sherbet
Fresh Pomegranate Juice
Hibiscus Flower Infusion
Spiced Coffee.
It just so happens that my falafel recipe is very similar to Eleonore's!
It's a recipe we'll often use in the Go Faster Food 'eat like an athlete' course. Pupils are always very dubious about them when they make them but are totally blown away by how good they taste.
Click HERE for the FALAFEL recipe...
