Kuusho ↑
@kuusho
I’m supposed to present a dish tomorrow that: - must not be boiled, pan seared or stir fried - must not include any imported ingredients - must be fine dining standard. All I can say is, I’m cooked.
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antaur
@antaur.eth
where do you live?
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Kuusho ↑
@kuusho
Nigeria!
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antaur
@antaur.eth
ohhhh cool. I haven't got a clue what is local there so I can't help. You must have root veg like beetroot right? maybe marinate it overnight slice it waver thin idk
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Kuusho ↑
@kuusho
Lots of stuff, I’m looking at making tofu (we have soybeans), seasoning with some Nigerian spices. I’ve worked with beets before, Pretty tricky but maybe a tofu & beet salad, with some kind of sour dressing or vinaigrette 🤔
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antaur
@antaur.eth
yes you can press the water out of the tofu and then marinate it in beet juice for presentation you can slice the tofu finger thick with the beetroom miuch thinnner and then lay them next to each other like a carcass of a cow or fish. you could even cut it slightly round so it looks like a fish from the side. like 1cm high so the slices don't easily fall on their side.
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Kuusho ↑
@kuusho
I’m thinking of whether to make tofu and leave it as is or to go for a Nigerian street food style tofu called “wara” which is basically deep fried and usually paired with a spicy sauce. But instead of the sauce, here it’s the spicy beet juice that it marinated in?🤔 I could even transform the juice into an actual sauce which could go at the bottom of the plate, finger sized tofu on top, thin beet curls beside
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Kuusho ↑
@kuusho
Marinate the tofu in beet juice? That sounds good! I should experiment with that today I’ll probably roast the beets with salt, black pepper and a bit of olive oil before juicing it (I don’t like the earthiness of boiled beets very much as it’s amped up)
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