Biting Biting – Muthiya and Chai

There is a term we Gujaratis use often and do far too often.  It’s called ‘biting’. It means snacking, eating little Polpo-esque portions of something to tide you over to the next biting or meal. When you are visiting relatives the first question you’ll be asked will be if you’ll partake in some ‘biting biting’.  If you are going anywhere, then you must taking ‘biting biting’ with you or at least have some ‘biting biting’ before you go.

In my family biting takes the form of muthiya – little steamed dumplings of vegetables, chickpea flour and sometimes leftover rice which are eaten dipped in yoghurt or oil or stir fried to get a little crunch and burn on the skin and then eaten with chai. Patra and dhokra would be other examples of biting. Something substantial that involves just one plate.

What I love about muthiya is that you can really adapt the recipe to suit whatever is in your fridge that needs using up.  On my allotment I have a bounty of beetroot and I hate to waste their vibrant leaves so I used them in this recipe with some red cabbage.  You could also use grated carrots, marrow or courgettes, shredded spinach or chard – any hard vegetable that grates or a leaf that can be thinly chopped.


Muthiya – a great way of using up leftover vegetables

Beetroot Green and Cabbage Muthiya

  • Servings: 6 cereal bowls
  • Time: 60 mins
  • Difficulty: Intermediate
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You’ll need

  • 250g cabbage, shredded
  • 300g beetroot greens or spinach, finely chopped
  • 250g gram flour (chickpea flour)
  • 250g chappati flour
  • 2-3 tsp salt – I know it sounds a lot but the steaming process removes a lot of the salt flavour
  • 3 tbsp dessicated coconut
  • 1 inch ginger, finely crushed
  • 5 small green chillies, finely chopped
  • red chilli powder to your taste
  • Juice of a lemon
  • 3 tbsp vegetable or sunflower oil
  • 5 curry leaves
  • 2 tbsp sesame seeds
  • chopped fresh coriander – to your taste

To make them

  1. Mix the cabbage, beetroot greens, flours, coconut, spices, ginger, chillies, lemon and salt in a large mixing bowl and then using your hands add enough warm water to form a stiff dough.  You need to be able to make small round balls that will hold their shape so add the water a little at a time.
  2. Once you have the right consistency form balls about the size of a golf ball.  My mother makes sausages but I find that the balls are easier to fit in the steamer I have.
  3. Steam the balls for 30 minutes and then leave them to cool completely.  You can eat them as they are dipped in a little oil or with plain yoghurt or follow the next steps to stir fry them.
  4. Chop the dumplings in half and pop them into a bowl.
  5. Heat the oil in a wok and add the sesame seeds and curry leaves.  When they start to fizzle, add the chopped dumplings and toss together so they are all evenly coated.  It’s ok if they stick a little and get crispy.
  6. Add the fresh coriander and serve with plain yoghurt or a cup of chai.

What kind of ‘biting biting’ do you have in your family? 

Dahi Vada – Moon Bhajias

It’s Sharad Poonam (Full Moon).  Look up right now and you’ll see nothing but an overcast sky but on Friday morning when we woke up my girls and I marvelled for a few minutes at the moon.  It was like a huge golf ball in the sky shining so brightly in the crisp blue sky before the sun warmed up and shone it away.

Looking up at the moon in winter is a little custom for me and my girls when we wake up.  We used to have a little song they still sing to their dollies now.

“Good morning Mister Sunshine. How did you wake so soon? You scared the little stars away and shined away the moon”

The moon also always reminds me of dahi vadas.  It’s a random memory but when she was much smaller, my youngest daughter once called them ‘moon bhajias’ because they looked just like the moon.  I suppose I see her logic.  They are plump and round dumplings made with urad dhal and once smothered in yoghurt they do look a little moon like.

Full moon or no full moon, they are simple to make.  Cooling in summer as a dish on their own and perfect in winter for accompanying heavily spiced or ‘garam’ foods to bring cooling balance to the body.

I’ve used cup measures here because it’s easier to remember the proportions of one cup urad dhal to three cups of yoghurt.  The spice measures are also a guide.You should use more or less depending on your own palette.

Dahi Vada

  • Servings: 15-20 dumplings
  • Time: 60 mins plus overnight soaking
  • Difficulty: Intermediate
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Dahi Vada

Dahi Vada – Deep fried, moon shaped dumplings made from urad dhal, slathered in yoghurt and spices

You’ll need

  • 1 cup urad dhal – white or split black urad dhal
  • ½ inch piece of ginger
  • 2 green chillies – optional
  • ½ tsp of bicarbonate of soda
  • sunflower oil for deep-frying
  • 3 cups plain yoghurt
  • Salt to taste
  • Handful chopped coriander
  • 2-3 tsp garam masala
  • 2-3 tsp red chilli flakes

 To make them

  1. Soak the urad dhal in water for overnight or for a minimum of 3-4 hours
  2. Wash and drain the urad dal.
  3. Fill a wok halfway with the sunflower oil and set to heat on a slow to medium flame.
  4. Prepare a large platter with kitchen paper to drain off your vadas once fried.
  5. Prepare a large bowl of water for your vadas to soak in.
  6. Put the urad dhal, ginger and green chillies into a blender and grind to a smooth paste.
  7. Add the the bicarbonate of soda and salt to your taste and mix well till the batter is light and fluffy. It should be a thick puree the consistency of shop bought hummus. Add a little water if needed.
  8. Take two spoons and scoop some batter into one. Using the other spoon make a quenelle or ball shape – this is your vada.
  9. Deep fry in hot oil on a slow flame till the vadas are golden brown, for about 10 minutes.
  10. Drain on the prepared platter of kitchen paper.
  11. Once all your vadas are fried, pop them into the bowl of water to soak for about half an hour.
  12. while they are soaking, prepare the yoghurt by whisking it together with some salt to your taste.
  13. Take your vadas out of the water and squeeze them so most of the water is out.
  14. Place a layer of yoghurt on your serving platter and then place all your vadas on top.
  15. Ladle over the rest of the yoghurt and then sprinkle over the shopped fresh coriander, garam masala and chilli flakes.

Do you have any recipes that remind you of the moon? 

The Perfect Homegrown Patra

Patra is one of my all time favourite Gujarati dishes.  My Baa (maternal grandmother) used to make them for breakfast when I was little using fresh colocasia leaves and her own spice mix.  I was too little to really appreciate her or her patra which makes me so incredibly sad.  However, I wasn’t so little that I don’t remember the wonderful smells in the kitchen and the taste of this lovingly prepared dish.  Though as a child I would ladle over copious amounts of plain yoghurt to stop the stinging of chilli on my tongue.

I have used homegrown colocasia leaves in the recipe below as I was lucky enough to find a bulb in Burford Garden Centre earlier this year and successfully grow it in my allotment.  You can find the leaves in most Asian grocers in packs of 10.


  • Servings: 2 generous sized portions
  • Time: 60 mins
  • Difficulty: Intermediate
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Gujarati Patra

Gujarati Patra – Perfect for breakfast with a cup of chai

You’ll need

  • 2 large colocasia leaves
  • 1 cup chickpea flour
  • 1.5 level tsp salt
  • 1 tsp red chilli powder
  • 2 tsp finely grated or minced ginger
  • 2 tsp finely chopped green chillies
  • 3 tbsp tamarind pulp
  • 2 tbsp grated jaggery
  • 2 tbsp vegetable oil for frying
  • 4-5 curry leaves
  • 1 tsp small black mustard seeds
  • 2 tsp sesame seeds
  • 1 heaped tbsp freshly grated coconut
  • fresh coriander to garnish (optional)

To make them

  1. Clean both sides of the colocasia leaf using a wet cloth. Just wipe carefully down all the spines to remove any traces of dust or dirt.
  2. Carefully thin any thick spines being careful not to rip the leaves then set aside to dry.
  3. Mix the chickpea flour, salt, red chilli powder, ginger, green chillies, tamarind pulp and jaggery together with a little water to give you a smooth paste which is the consistency of peanut butter.  Beat to ensure all the lumps of flour have been removed.
  4. Taste and adjust the seasoning to suit your palette.  If it is too sour, add a little more jaggery, if too sweet add more tamarind.
  5. Lay both leaves out on a flat work surface and divide the paste between the two.
  6. Evenly coat each leaf with the paste and then roll the leaf up so you have a long cigar shape.
  7. Place each cigar into a steamer and steam for 10 minutes. It’s fine to cut the cigar in two if your steamer isn’t wide enough.
  8. Leave the cigars to cool completely otherwise you will not be able to cut them cleanly as the paste will be too moist.
  9. When cooled, slice them into rounds approx 1cm thick.
  10. Heat the oil in a wok on a medium flame.  You can test if the oil is ready by adding a few mustard seeds.  If they fizzle and pop then it’s ready.
  11. Add the curry leaves, mustard seeds and sesame seeds in quick succession.  Be careful as they may spit at you.
  12. Carefully add the sliced steamed patra and stir fry gently until some of them start to brown and crisp on the edges.  About 5 minutes.
  13. Stir through the coconut and if your are using it, add some freshly chopped coriander and mix well.

Serve hot with a side of plain yoghurt.

You can also buy tins of ready prepared patra in Asian grocers.  If you prefer starting with those, here’s an easy recipe to prepare them.

Have you ever tried cooking with colocasia leaves? What do you use them for?  

Green Tomato and Onion Curry

I’m very fussy about tomatoes.  I love the sundried variety but not in pesto.  I like the raw variety but only paired with basil and mozzarella and in a ‘cachumbar’ (salad) with sliced onions, red chilli powder and salt.  But I love cooked tomatoes.  Especially in curry.  It’s my go to dinner when I am ravenous but don’t have the patience to wait.  I usually eat this with some plain basmati rice or leftover boiled barley or kicheree.

I have used green tomatoes because I like the unusual.  You could use cherry tomatoes cut in half or the different coloured heritage tomatoes that can be found at farmer’s markets nowadays.  Which ever you choose, make sure they are lovely and firm so they will keep their shape when cooking.

Lovely Green Tomatoes

Beautiful green tomatoes

Tomato and Onion (Shak) Curry

  • Servings: 2
  • Time: 15 mins
  • Difficulty: Easy
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Green Tomato and Onion Curry

Green Tomato and Onion Curry

You’ll need

  • 2 tbsp vegetable oil
  • 1 heaped tsp small black mustard seeds
  • 1 heaped tsp cumin seeds
  • 4-5 curry leaves
  • 1 medium onion
  • 1 clove garlic
  • 250g red or green tomatoes – it doesn’t matter as long as they are firm and tomatoey! Don’t buy the cheap economy ones
  • 1.5 tsp salt
  • 1/4 tsp turmeric powder
  • 2 tsp dhana jeeru (coriander and cumin powder)
  • 1-2 tsp red chilli powder – more as you wish
  • 1/2 tsp amchur (dried mango powder) – optional but adds a tangy twist
  • Handful fresh coriander – chopped

To make it 

  • Slice the onion and garlic and chop the tomatoes into nice large chunks.  About 1 inch is good.  Smaller will turn them to mush and you don’t want that. Set aside
  • Heat the oil in a wok or large saucepan – not heavy bottomed. This is a stir fry type dish.
  • When the oil is hot add the mustard seeds, cumin seeds and curry leaves in quick succession.  To test the oil you can pop in a mustard seed. If it fizzzles and pops then it’s ready.
  • The seeds will crackle and fizzle and spit up so be careful when you add the onions and garlic now.

Frying Onions

Frying onions is one of my favourite smells

  • Stir for a minute with a fork (not wooden spoon as this will absorb the spices you are going to add)
  • Add the tomatoes and then the rest of the spices and stir until all the spices are well combined.

Green Tomato and Onion Curry

And then the spices go in and the smell gets even better

  • Keep tossing the onions and tomatoes with the fork for a few more minutes to cook the dry spices out and prevent sticking.  If it does stick add a little more oil or water.
  • Do not overcook.  you want the onions to have a little bite and the tomatoes to keep their shape.
  • Pour into a serving bowl, top with the chopped coriander and eat straight away.  This dish does not keep well so try not to have any leftovers!

I served these on Clearspring Quick Cook 5 Grains but you could also go with plain rice.

Green Tomato and Onion Curry

Green Tomato and Onion Curry – A simple and speedy supper

What is your favourite way to eat tomatoes? 

More tomato inspiration here:

World Food Day

Today is World Food Day and I’m writing this post as an ambassador for Curry for Change run by Find Your Feet.  They are a really small charity who aim to reach 80,000 vulnerable people in India, Nepal, Malawi and Zimbabwe. They want to make a lasting difference to their lives do this by enabling families to grow enough food, not just for this year’s harvest, but to ensure their children never go hungry again.

They work in various parts of India supporting communities to come together and address the issues that matter to them so they can begin to build a better future for their families.


Here is Sumitra’s story – “Through the project, things have changed so much. Before, we had no money.  We could not even afford medicine when our children were sick. Now, we have been able to access loans and training in sustainable farming to improve our agriculture and our incomes.  Before we were just growing wheat but now we have grow different crops and our family health has improved. We are also helping our whole community. We are proud because our children are going to primary school, and a doctor is now visiting our village. The fear is gone.  We have courage now. We are making our children’s future.”


That’s amazing

I’m helping by spreading the word.  You can help by simply cooking a curry! Try some traditional Gujarati Potato Shak or Dhal.  How about a dessert of my favourite Kheer? How about having a Bollywood theme?  You can pick up some great ideas in the free pack on the website.

In the meantime, find out more about the families who are benefiting from the support on and follow the Curry for Change team on Facebook and Twitter via the hashtag #curryforchange.

Thank you

The Great Indian Bake Off – Could It Work?

So the Great British Bake Off is back on UK television screens brightening up the early part of the week.  I’ve tuned in every week with fond memories of being in that tent, panicking, cursing, cheering and praying to the oven bhagwan.

Who would be the judges? 

I was wondering who the judges would be if they were to ever do an Indian version.  Firstly I would like to put my hand up.  It would be great to be sitting in the judge’s seat vs be a contestant – even for a little while! But I think the legend that is Madhur Jaffrey would need to claim the Mary Berry seat and I would gladly bring her all the chai and bhajia she wanted.

But who for the Paul Hollywood shoes? I was thinking Cyrus Todiwala but he’s simply too lovely.  I cannot imagine him saying anything negative to anyone.  The same would go for Vivek Singh.  Too nice.  So who is handsome yet could give that serious critical stare?  It has to be the legend that is Tony Singh.  Like Paul, he has links with cooking for the royals and knows a thing or two about baking.

But what to bake? 

But what would the challenges be? There isn’t much Indian food which is baked – certainly not in Gujarat.  The only bake I know is Ondhwo.  A lovely rice and lentil based cake similar in texture to dhokra.

Gujarati Ondhwo

Gujarati Ondhwo but my version uses grated courgettes

I’m not sure it’s difficult enough.  It really is all about mixing it all up in a bowl, adding some tempering and then baking for about an hour or so.

What do you think? Have you come across any Indian recipes that are baked? Who would you like to see if there was an Indian version? 

Kichree – Gujerati Detox Food

This year already seems full of ‘New Year, New You’ posts and ideas for healthy eating after the excesses of the various festivities this time of year holds.   So I thought I would join the bandwagon and share the one dish which I revert to in times of detox, sickness and cleansing – Kichree.  (Our sounds are difficult to translate into English and I have also seen this written Kichadee or Kicharee).

Kichree (1 of 1)

Nothing better to get your system back in order

Comfort food at it’s simplest 

There are two basic ingredients – split green lentils and rice cooked in equal quantities with water.  You can also use split yellow lentils.

Strong links to mind-body medicine

Many Ayurvedic doctors recommend seasonal detoxing and fasting – especially after periods of excess and/or rich food consumption.  It helps the digestive system to rest, let go of our attachments to food and also releases toxins that have accumulated both emotionally and physically.

It’s difficult to physically release toxins at stressful times of year such as Christmas, Diwali and New Year. Our bodies are programmed to store fat during times of stress – hence the feeling ‘fat’ and lethargic.  But during calmer and more peaceful times, or as our daily life and patterns normalise, it’s easier to burn fat and the more we burn, the more toxins we release.  And the more toxins we release, the healthier our immune systems become.  It’s fascinating reading and if you are interested in delving deeper try the work of Candice Pert, especially Molecules of Emotion: The Science Behind Mind-Body Medicine.

Many of my elderly aunts meditate.  I’ve never really been keen on this but having done a little reading I’m tempted.  I found out recently that negative emotions such as anger, fear, sadness, jealousy and so on are lipophilic.  This means they are stored in our fat cells.  Burning fat and releasing toxins lets go of these old patterns of behaviour (which is another reason why exercise also feels so good at this time of year).

How does this all relate to my simple dish of kichree? 

Kichree is a key part of a detoxing fast.  Fasting in our Gujerati world is not about forgoing all food.  Just simplifying our diets or even eating once a day with some religious fasts.

Kichree pulls toxins from the body and is healing for the digestive tract.  It’s eaten on it’s own and at the very most with steamed vegetables for those following a very strict fast.  Some add ‘warming’ or ‘burning’ spices such as ginger, clove and cinnamon.  In my household this is Vaghareli Kichree.  It’s tastier and more interesting but to be honest I always start with the Simple Kichree which has nothing but a little turmeric and ghee and perhaps a splash of warmed milk.

A few other things to think about…

Kichree is one of the first foods given to our children when they are weaning and have started walking.  This is because it’s simple to digest.  But here are a few other things you can do and eat to support your detoxing fast:

  • drink warm water – lots of it to flush your systems out
  • drink herbal teas without caffeine
  • rather than eat fruit, drink fruit juice or smoothies as they are also easier and faster to digest and stick to sour fruits to keep sugar intake down
  • don’t eat fish, meat or any cow dairy products
  • sleep
  • avoid over stimulation – that means watch less TV and switch off from web surfing to keep your mind calm
  • reintroduce foods slowly and simply – eg boiled or steamed rather than rich with heavy spices and sauces

Just a final word. I am not a doctor – ayurvedic or otherwise and so everything I’ve just written is based on what’s worked for me or passed down from my mother and aunts.  Please consult your own doctor before you start any fasts to make sure it’s the right path for you and your body.  Happy New Year!

Garam Masala – The Ultimate Winter Warmer

Isn’t it cold? Outside my window it’s raining, there’s a howling wind and I’m shivering at the thought of going out.   It’s going to be a busy morning tomorrow and I want to come home to something that makes me feel I’m wrapped up in a fluffy, woollen blanket.  Something warming from the outside in.   Garam masala.

Garam masala

Warming spice mix

A lot of Indian recipes call for garam masala but the Gujerati food I grew up with only uses it occasionally.  When I was little I used to sit and watch my grandmother grinding the spices.  She’d sit cross legged on the floor.  I’d sit next to her and pour the spices into the mill or sit on her lap and help turn the wheel.  Nowadays I just use my pestle and mortar or a spice grinder.

Garam masala stimulates blood flow

There are lots of recipes for garam masala. This one only uses spices which are ‘garam’ or hot for the body. They stimulate blood flow bringing energy and heat which is why I don’t use them all the time.  In fact I will breakout into spots with regular use.  They are however perfect for days like today which chill me to the bone and when I feel the sniffles coming on.

A simple but powerful mix of spices  

The following measures are for a small jar and should keep for a couple of months.  Throw it away after that because spices do go stale.  Simply grind them all up to a powder.

  • 3 tsp black cardamom seeds
  • 3 tsp black peppercorns
  • 3 tsp caraway seeds
  • 3 tsp cloves
  • 2 large cinnamon sticks
  • a small nutmeg

A teaspoonful adds depth to most dishes

You can add a teaspoon to the dishes below.  I balance this with a little extra lemon juice to help distribute the spices in the blood.  That’s what I was always taught.

Red Lentil Dhal

Copyright Urvashi Roe_dhal

Thick comforting dhal

Sweetcorn and Coconut Shak

sweetcorn and coconut shak

Something a little different but equally warming

Puy Lentil Dhal with Halloumi

Copyright Urvashi Roe_Puy Lentil Dhal with Halloumi

Puy lentils are quicker than red lentils to cook

What makes your shivers go away? Do you use any special dishes in your culture to ward off colds and flu?

Farsan and Fireworks for Diwali

It’s Diwali time!  There are many stories associated with Diwali but the most famous is the return of Lord Ram to Ayodhya after forty years in exile.

ram, sita, laxman, diwali

Laxman, Lord Ram and Sita with a devoted and kneeling Hanuman

The story goes that after rescuing his wife Sita from the evil clutches of the Demon King Ravan, he returned home accompanied by his brother Laxman and devoted servant Hanuman.  It was dark and the villagers lit his way with little ‘Deeyas’ or lights.  In those days they were made of clay with strings dipped in ghee.  I still prefer these old versions.

Traditional ‘Deeya’ made of clay

Nowadays deeyas are decorated and colourful and we usually use candles instead of the strings in ghee.  Millions of household across the world uphold this tradition and enhance it with dazzling displays of lights in the sky – fireworks!

Fireworks with friends and family

Children either love or are frightened of fireworks.  As a child, I loved them and they were a favourite part of Diwali celebrations.  I wouldn’t dare venture outside to watch.  It was too cold and too noisy and I was afraid a stray firework would fall on my head.  I would watch from my sister’s bedroom window as my Dad lit each one and it flew into the sky bursting into a million different colours.  My favourites were the sparkly ones that didn’t make a bang.  We weren’t particularly well off but we always had fireworks despite their expense.  Our friends and family would come to watch and each year it felt the display got bigger.

Farsan – my favourite Diwali food

While the children and men were outside setting off fireworks, the women of our household were usually inside cooking.  My favourite food at Diwali time is by far and away the ‘Farsan’.  This is the collective word for ‘savoury snacks’ and at Diwali time we have lots!  Samosa, Kachori, Bateta Vada, Bhajias of all sorts.  Although these are eaten all year round, they still are a special treat and we’ll have a few varieties in the house at this time of year.

Two farsan I associate most with Diwali are ‘Fafra‘ and ‘Chakri‘.  I grew up with these.  My aunts and cousins would come to our house and we’d make my Mum’s recipe in large batches.  Some of us would roll the dough out or twirl the chakri while others would stand and fry.  These are not the healthiest of snacks but that’s probably why they taste so good!

Diwali food, farsan, fafra

Crispy Fafra

Diwali food, farsan, chakri

My all time favourite – Chakri

Another job of mine was to decorate the farsan platter for visiting guests.  Each year I’d use flowers, beads and scraps of sari material to make my displays.  This year that task falls to my daughters whereas mine is to uphold the recipes lest they forget.  I hope you enjoy them too.

Happy Diwali!


Vanilla Penda Bring Bittersweet Memories

I was born in Tanzania.  I don’t remember much.  I have flashbacks of my Mr India toy, my swing in the garden, riding an elephant to school and mangoes.  Confused memories of a five year old child.

What I also remember were soldiers. Guns. Dark faces with frightening eyes. Hushed conversations. Brave smiles.  It was 1976. I think there are many East African born Indians with similar memories.  Bittersweet memories.  Memories  of one man, Idi Amin.  Memories of packing up one life to start a hurried new one in the UK for me and in Western Europe and the Americas for many of my family.

My family’s migration was later than those first political evictions in Uganda.  Perhaps less brutal based on the stories I’ve heard from my elders and friends.  But brutal nonetheless.  So when my friend Vanessa Kimbell invited me to an event in support of Ugandan Fairtrade and Ugandan Vanilla I was somewhat torn.  How could I support this country who had literally thrown me and my family onto the streets after having taken our home, our paperwork, our living?

I was about to politely decline. Instead I read about Vanessa’s visit to the Ugandan Fairtrade vanilla farms.  I read about Lulu Sturdy who owns the Ndali Vanilla Estate.  I read how she’s trying to help ordinary people – not politicians.  It then struck me that these ordinary people, these farmers, are probably the same age as me.  It’s likely that they were just children when politics and madness overtook their country in the 70s.   It’s likely they were as lost and confused as I was then.  These were not the people to stay angry with.

vanilla, ndali, uganda

A little girl sitting with her Grandmother at the Kasemire Organic Farmers Association Uganda (Picture Courtesy of Vanessa Kimbell)

A Fair Price for a Fair Day’s Work

The Ndali Estate was started by Major Price in the 1920s and he, like my grandfather, supported his neighbouring villages by building schools and clinics and developing close relationships with the local tribesman.  He too had his land confiscated in the 70s and when President Museveni invited all dispossessed foreign landowners to reclaim their land in the early 90s, his son and later his niece, Lulu Sturdy, took on the farm.  Lulu experimented with pyrethrum, chillis, rice and coffee before realising vanilla was the crop that would rejuvenate Ndali, and embrace whole communities of farmers in the process.

Vanessa travelled to meet Lulu and the farmers of Ndali vanilla. Their land was decimated during Amin’s years.  Every year hardwoods are replanted to build it up again and as well as vanilla, the farm also grows coffee, cocoa, cardamom and bananas.  

The farmers don’t want charity. They want a fair price for their crop. They want to protect their families from the raids on their property. They want to feel safe.   Vanilla is a cash crop and thus easy to steal.  Farmers are tied up while their crop is stolen or beaten til they agree to sell.  Lulu and Fairtrade have been helping these farmers to work together and close down areas where the crop can be stolen.  This is the real work that Lulu does.  She now has 1000 farmers on the Fairtrade accreditation.  Farmers who can be confident of a price five times greater than the conventional offer by poachers.

Meet the Ndali Farmers

The Ndali Fairtrade Gift Swap

I’ve been quite moved by the Ndali story. I’ve understood a little more about a country that I’ve blocked out of my life lest more rotten memories surface.  I’ve begun to think differently about Fairtrade.   I considered it to be a marketing gimmick but I now find myself seeking out the Fairtrade logo and the story behind the product.  They are all in their own way as beautiful as this Ndali story.

So I went along to the event and took part in the challenge.  I made Ndali Vanilla Penda.  Rich, fudge like sweets made from a butter and milk powder base that my relatives in Uganda and Tanzania would have eaten in happy times.  Times of celebration and sweet memories.

vanilla penda, peda

Sweet Vanilla Penda

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