JUNE

 

#kitokokitchen's menu

   menu

 groundnut chicken (meat option)
a classic dish, chicken pieces in a velvety peanut sauce


groundnut stew (vegan option)
vegetables cooked down with peanut paste, onions, garlic & pepper

whole fried mackerel (fish option)

crisp fried fish marinated in garlic, ginger and thyme

nyemba red beans

Beans slow baked in the oven with tomatoes, Zambian style

 

seasonal greens

locally available green leaves and vegetables


pickled cucumber moons
cucumber in a sharp, sweet dressing


chipo salsa
onion, tomato and herb condiment, with slices of fiery green chillies

fragrant rice

coconut infused sticky white rice

// sides //

chicken wings

chicken wings, marinated in a sweet glaze and oven cooked

mikate dumplings
golden semi-sweet doughnut-like balls of joy

orange and almond cake

a dense sweet almond flour cake, with orange & lemon (gluten free)
 

MAY

 

#lolabcooks' menu:

 

 calalloo soup
leafy green calalloo cooked down w/ coconut, celery & other veg


orange rice
a tomato and pepper based rice dish, Omolola's jollof


curry mutton
a fragrant curry with slow-cooked bone-in mutton (mild)


sweet potato pottage
a vegetable stew packed with aromatic spices (mild)


plantain
an African & Caribbean classic staple, simply fried in a sweet state


slaw
specially seasoned finely cut carrot, cabbage, green mango and other veg with a lime and sesame oil dressing

 hot sauce

a condiment of scotch bonnet hot sauce

// sides //
 

mac cheese
a special take on classic macaroni cheese

sorrel and ginger cold press (500ml)

a hibiscus flower and ginger drink, with a dash of rum for flavour

pork ribs
sweet and savoury marinated ribs, slow-cooked

 

APRIL

 

genet & abeba's menu:

 

 misir wat
a rich spicy red lentil sauce flavoured with berbere spice mix, garlic & ginger


key sir wat
toasted beetroot and potato


fasolia
green beans, onions & carrots w/ ginger & garlic


yeater kek alicha
a delicious mild split pea dish


ya'abesha gomen
braised spring greens with mild green chilli


shiro wot
a paste of chickpeas spiced w/ red pepper, garlic, ginger and white pepper

tikil gomen

a tasty mix of cabbage & carrot
 

doro wot (chicken)
a spicy, rich red chicken dish

yebigir alicha (lamb)

small cuts of lamb stewed w/ onions & finished w/ turmeric

injera
habesha fermented staple

JULY

 

honey & ed of #pestle&mortar's menu:

hunglay moo (pork)
slow cooked pork shoulder & belly with potato and shreds of ginger, with flavours of soy, tamarind, galangal, shrimp paste & turmeric and a special northern thai (Shan) paste.


hunglay pak (vegan)
 sweet potato, potato & cauliflower cooked with a unique northern (Shan) thai paste,  tamarind, soya sauce, galangal, turmeric & finely cut shreds of ginger

dam mak kuar

a spicy puree of smoky roast aubergine with shallots, garlic and charred green chilli

nam prik makasom

a fiery northern thai chilli paste with tomatoes & soy

& fish or tofu, for vegans

 

steamed veg

chinese leaves, pak choi and butternut squash, lightly steamed

jasmine rice

fluffy, slightly sticky jasmine rice

// sides //

gai yang (£4)

chicken wings with soy, coriander seed, garlic and white pepper

kao naew ma muang (£4)
divine sticky rice pudding cooked with coconut milk & served with sweet mango and edible flowers

lemongrass lemonade (£3 // 500ml)

a sweet lemonade made with a lemongrass steep & squeezed fresh lemons

 

AUGUST

sue's swahili menu:

pilau

delicately spiced basmati rice, with potatoes, onions & carrots finished in the oven

lamb stew (meat option)

tender slow-cooked stewed lamb, with onions, garlic, turmeric, ginger, black pepper and cumin

 

coconut fish (fish option)

chunks of filleted white fish, marinated, and then gently braised in a rich coconut sauce

vegetable in coconut (vegan option)

vegetables braised in a rich tasty coconut sauce

swahili beans

red kidney beans slow-cooked in tomatoes & a special blend of spices with a hint of green chilli

mchicha

nourishing seasonal greens cooked with onions, garlic & coconut milk

 

saladi

finely sliced cabbage and carrot, in a simple lime dressing

piri-piri

hot peppers blended to create a fiery hot sauce to add an optional extra kick of spice

SIDES

bhajia w/ relish (£3)

a favourite appetiser, blended pulses with onion & spices served with a tasty home-made relish

tamarind juice (£3 / 500ml)

a sweet red, citrus-like juice made from tamarind fruit

chapati (£3)

a timeless unleavened flatbread, with a hint of coconut flavour

akabanga (£4 // 100ml)

a famous chilli oil made in Rwanda but widely celebrated, which adds the flavour of scotch bonnet with the addition of just a drop.

SEPTEMBER

 

dan #rotirascal's trinidad & tobago menu:

dhal puri flatbread

a yellow tinted flatbread with turmeric and cumin spiced split peas

curry chicken

chicken braised in a rich charred demerara and curry base

 

coconut curry fish

chunks of white fish pan-fried and braised in a luxurious coconut curry sauce

curry mushrooms

closed cup mushrooms in an umami rich charred demerara and curry base

chickpea and potato

chickpea and potato stewed in an aromatic turmeric sauce

spinach in coconut

soft onions and nourishing spinach in a spiced coconut paste

cut cucumber

thin sliced cucumber for added crunch

mango & apple

finely sliced mango and apple, dressed simply in lemon and crushed black pepper, as a refreshing palate cleanser
 

chutney

a rich sticky chutney blend made with a base of mango

hot sauce

a fiery sweet blend of scotch bonnets for an optional extra zing


 

// sides //

plantain chips (£3)

green plantain sliced and made into delicious crunchy semi-sweet crisps/chips

peanut punch (£3)

a rich Caribbean peanut drink, made with condensed milk

OCTOBER

 

genet & abeba's ethiopian menu:

// Vegan option // 

injera

habesha fermented staple

yeater kek alicha

a delicious mild split pea dish

 

misir wat
a rich spicy red lentil sauce flavoured with berbere spice mix, garlic & ginger


key sir wat
toasted beetroot and potato

shiro wot

a paste of chickpeas spiced w/ red pepper, garlic, ginger and white pepper

ya'abesha gomen

braised spring greens with mild green chilli

// Chicken option // 

injera

habesha fermented staple

doro wot (chicken)

a spicy, rich red chicken dish served classically, with an egg

yeater kek alicha

a delicious mild split pea dish

ya'abesha gomen

braised spring greens with mild green chilli

shiro wot

a paste of chickpeas spiced w/ red pepper, garlic, ginger and white pepper

// Lamb option // 

injera

habesha fermented staple

yebigir alicha (lamb)

small cuts of lamb stewed w/ onions & finished w/ turmeric

misir wat

a rich spicy red lentil sauce flavoured with berbere spice mix, garlic & ginger

shiro wot

a paste of chickpeas spiced w/ red pepper, garlic, ginger and white pepper

ya'abesha gomen

braised spring greens with mild green chilli

// vegan sides // 

misir wat (£3)
a rich spicy red lentil sauce flavoured with berbere spice mix, garlic & ginger

key sir wat (£3)

toasted beetroot and potato

yeater kek alicha (£3)

a delicious mild split pea dish

fasolia (£3)

perfectly seasoned green beans and carrots

// meat sides // 

yebigir alicha (lamb) £4

small cuts of lamb stewed w/ onions & finished w/ turmeric

doro wot (chicken) £4

a spicy, rich red chicken dish

NOVEMBER

 

#lolabcooks' Nigerian November menu:

 

 groundnut soup
a smooth rich warming velvety soup made with ground peanuts & the delicate aroma of scotch bonnet pepper


red stew w/ guinea fowl (meat option)
a traditional Yoruba stew made with a base of blended peppers, hot peppé,  tomatoes & onion cooked down and enriched with guinea fowl


red stew w/ black-eyed beans (vegan option)
a rich red stew (tomatoes, pepper & onions) with wholesome black-eyed beans


fried rice
fluffy basmati rice tossed with a mix of nourishing vegetables


efo
green leaves cooked down with special seasoning


coleslaw
specially seasoned finely cut carrot, cabbage & green apple w/ mayonnaise dressing, or herb & lime dressing for vegans

hot sauce: shito or chilli oil (v)

a fiery fish based hot sauce | chilli oil

// sides //

plantain (£3)
sweet golden plantain chunks

puff-puff (£2)

a light fluffy semi-sweet dumpling, eaten as a snack or as a great addition to the main meal

banana cake (£2)
moreish sweet cake made with very ripe bananas

ginger beer (£3 // 500ml)

a fiery uncarbonated ginger drink, with strong hints of aromatic clove, & lime.
 

DECEMBER

Hazar's Libyan December menu:

 

sharba

A traditional Libyan soup made from a tomato base with chickpeas and rice sized pieces of pasta, packed with fresh and dried herbs.

 

cous-cous

A typical Libyan technique of steaming couscous (durum wheat) over stew, infusing it with it’s flavour and with a touch of rosewater for added aroma.

 

lamb broth

a warming Libya dish, with large pieces of on the bone lamb slow-cooked with onions, potatoes, carrots and herbs and homemade dried herbs.

winter vegetable stew

large chunks of potato, carrot and squash cooked in a tomato base, with a special blend of homemade Libyan herbs and spices

 

grilled salad

slightly charred tomatoes, garlic, peppers and chillies, blended to create a spicy red chilli salad.

 

cucumber salad

A salsa like fresh salad, with cucumber, tomatoes, onions, dried mint and lemon

 

// sides //

kofte

Fantastic fried balls of minced beef flavoured with coriander and caraway and served with a sharp tomato relish

 

basbousa

A classic creamy semolina sweet

 

karkadeh

A sweet hibiscus infused drink, with mint and lemon

JANUARY '18

#pestle&mortar January menu

kanom jeen gang kiew wan jay (vegan)
tofu and a medley of vegetables (incl. peppers, thai aubergine, bamboo), cooked in a sumptuous green curry and coconut base. Mild.


kanom jeen nam ngiao (pork)
 pork ribs and minced pork slow-cooked with tomatoes, chilli, shrimp paste and a distinctive blend of northern thai herbs and spices. Medium hot.

kanom jeen nam ya (fish)

a fiery thick paste of yellow curry with chunks of salmon and peanut paste. Hot.

rice noodles

thin rice noodles to immerse in the rich sauces

 

a medley of fresh vegetables

handfuls of refreshing vegetables to top the noodle soup and add crunch (green beans, finely sliced cabbage & beansprouts), aroma (thai basil or coriander) & flavour (lemon)

// sides //

chicken satay (£5)

chicken skewers served with a sweet peanut sauce

spring rolls (£4)

vegetables wrapped in a thin shell and fried with sweet chilli

kao naew ma muang (£4)
divine sticky rice pudding cooked with coconut milk & served with sweet mango and edible flowers

ALLERGENS

kanom jeen gang kiew wan jay (vegan): soy 

kanom jeen nam ngiao (pork): shrimp, fish 

kanom jeen nam ya (fish): shrimp, fish, peanuts 

chicken satay: soy, peanuts 

spring rolls: wheat, soy

FEBRUARY '18

#mozambique February menu

 

 peri-peri chicken
chicken marinated in green chilli, lemon, spices & herbs and grilled. Mild/medium.


caril de feijão com amendoim (vegan option)
black-eyed beans cooked with tomatoes, onions, garlic and peanut paste


caril de matapa

cassasva leaves cooked with onions, garlic and coconut


steamed rice
fluffy basmati rice


salad
a mix of fresh vegetables

hot sauce: piri piri (v)

a hot sauce with small green chillies

// sides //

caril de amendoim (£5)

chunks of chicken breast cooked in a thick sauce of  ground peanuts

chamussas/samosa (£3)

deep fried triangle parcels filled with spiced vegetables

flan (creme caramel) (£3)

cold-set custard with orange rind


 

MARCH '18

- click on images to order -

#srilankan March menu

 

chicken curry (meat option)

free-range chicken thighs cooked in tomatoes & coconut milk with lemongrass, cardamom, pandan leaf, chilli & fresh ground roasted sri lankan curry powder.

beetroot curry w/ toasted cashews (vegan option)

beetroot cooked in raw sri lankan curry powder with turmeric, cinnamon, chilli, cardamom and tomatoes.

coconut dal

chana dal cooked in coconut milk with pandan leaf & turmeric finished with a spiced onion & garlic tarka.

fragrant rice

basmati rice steamed with turmeric, lime leaves, cardamom & cinnamon.

aubergine moju

pickle with onions, tamarind & spices.

seasonal vegetables w/ panch phoran

seasonal vegetables lightly stir-fried in panch phoran, a spice blend made from 5 whole spice seeds – cumin, fennel, fenugreek, nigella & black mustard. Finished with fresh coriander, mint & a sweet chilli & lime dressing.

// sides //

black pork ribs (£5)

Short pork ribs, marinaded in black pepper curry paste and cooked long & slow.

 

stuffed godamba roti (£3.50)

Rotis filled with potatoes, leeks & peas and fried in parcels.

love cake (£3)

A sweet cake, heady with cardamom & rosewater and made with ground cashew nuts & semolina

 

 

ALLERGENS

chicken curry: mustard seeds

beetroot curry: mustard seeds, nuts

coconut dal: mustard seeds

seasonal veg in panch phoran: mustard seeds

stuffed godamba roti: mustard seeds, gluten

love cake: nuts, gluten, eggs, dairy

This month all our meat is free-range from Frank Richards & Sons butchers in Lewes.


 

APRIL '18

Genet & Abeba's Ethiopian menu for April

// Vegan option // 

injera

a fermented staple made with rice (75%) & wheat (25%) flour

yeater kek alicha

a delicious mild split pea dish

 

misir wat
a rich spicy red lentil sauce flavoured with berbere spice mix, garlic & ginger


key sir wat
toasted beetroot and potato

shiro wot

a paste of chickpeas spiced w/ red pepper, garlic, ginger and white pepper

ya'abesha gomen

braised spring greens with mild green chilli

// Lamb option // 

injera

a fermented staple made with rice (75%) & wheat (25%) flour

yebigir alicha (lamb)

small cuts of lamb stewed w/ onions & finished w/ turmeric

misir wat

a rich spicy red lentil sauce flavoured with berbere spice mix, garlic & ginger

shiro wot

a paste of chickpeas spiced w/ red pepper, garlic, ginger and white pepper

ya'abesha gomen

braised spring greens with mild green chilli

// sides // 

fasolia (£3)

perfectly seasoned green beans and carrots

doro wot (chicken) £5

a spicy, rich red chicken dish, cooked with onions and berbere spice mix

MAY '18

dan #rotirascal's trinidad & tobago menu:

dhal puri flatbread (or basmati rice)

a yellow tinted flatbread with turmeric and cumin spiced split peas

 

with/

curry chicken

chicken braised in a rich charred demerara and curry base

or/

 

coconut curry fish

chunks of white fish pan-fried and braised in a luxurious coconut curry sauce

or/

curry mushrooms

closed cup mushrooms in an umami rich charred demerara and curry base

and/

chickpea and potato

chickpea and potato stewed in an aromatic turmeric sauce

 

spinach in coconut

soft onions and nourishing spinach in a spiced coconut paste

cut cucumber

thin sliced cucumber for added crunch

slaw

a cut cabbage salad with simple dressing

plantain

chunks of semi-sweet plantain, fried till golden

chutney

a rich sticky chutney blend made with a base of mango

hot sauce

a fiery sweet blend of scotch bonnets for an optional extra zing


 

// sides //

fried fish (£4)

fish goujons coated in a light batter and fried

paratha (£3)

a flatbread common to Trinidad and Tobage which also goes by the name 'buss up shut'

banana bread (£3)

sweet cake made with ripe bananas

JUNE '18

sue's #rwandan menu:

goat stew

a rich tomato-based stew of slow-cooked lean goat meat

or/

isombe w/ salt fish

cassava leaves - a highly nutritious green common

to central Africa - cooked with flakes of salt fish

or/ 

squash in groundnut sauce & curried greens

chunks of roasted squash finished in a velvety groundnut sauce

accompanied by a side of curried greens

with

red beans

red kidney beans slow-cooked in a simple classic tomato base

rice

basmati rice, simply steamed

 

salad

a fresh cut salad

sauce demitrie

the secret hot sauce - of a base of scotch bonnets - named after aunt Demitrie

// sides //

pork brochette (£5)

beautifully seasoned skewers of pork, with chunks of veg for added moisture, and a groundnut sauce dip

sweet potato wedges (£3)

thick cut chunks of white fleshed sweet potato, oven-roasted

JULY '18

fayaz's east african gujurati menu:

coconut curry chicken

free-range chicken thighs in garlic, ginger and coconut
sauce

or/

slow cooked lamb (kalyo)

delicious slow-cooked lamb curry dish. Garnished with fresh chillies,
lemon and coriander.

or/ 

aubergine & potato curry  (mchuzi wa biringani)

Slow-roasted baby aubergines and potato dry curry. A favourite
amongst Swahili people on the coast of Eastern Africa. Vegan.

with

cumin rice | or kichiri (w/ vegan option)

fluffy steamed basmati rice flavoured with cumin  OR | kichiri - rice and lentil mash

pickled carrots

finely grated carrots in a sweet spiced pickling sauce

kachumbari

delicately seasoned chopped tomatoes, onion & herbs

raita

a simple yoghurt based side dish

// sides //

jeeru's hot chicken wings (£5)

Five free-range chicken wings coated in hot and
sour sauce, fresh coriander and crispy cumin seeds – the
word jeeru means cumin and was the nickname given to Fayaz's mother.

vegetable samosas (£4)

Pea, carrot and potato filling wrapped in crispy filo pastry, Served with homemade tamarind sauce, slice of lemon. At home we always pierce the samosa
and fill it with lemon juice.

chapati (£1.50)

A simple tasty unleavened flatbread, that complements any meal!

AUGUST '18

chu chu burmese kitchen menu:

pork curry

slow-cooked pork in a mix of spices and garlic and ginger

or/

coconut fish moli curry

white fish cooked in a fragrant mix of herbs, spices and tomatoes

or/

aloo hin - potato & cauliflower

An aromatic curry with potatoes and cauliflower cooked in a blended paste of fragrant spices. Vegan.

with

tea leaf salad

A Burmese classic. Cabbage, lettuce, and pickled tea leaves, topped with nuts, crispy onions and garlic, coriander, fresh chillies and an aromatic dressing with fish sauce, garlic and lime juice. Vegan option available.

rice

Fragrant steamed rice

tomato, cucumber & red onion

A lightly dressed refreshing salad

assorted toppings

a assortment of toppings - including balachaung (chilli shrimp fry) or chilli flakes (vegan), lime pickle & crispy noodles - traditionally offered with a Burmese meal

// sides //

chicken skewer (£5)

chunks  of chicken grilled and served with a special dip

split pea fritters (£3.50)

Deep-fried quenelles of split peas balls, served with two special sauces

red lentil dhal (£4)

Comforting dhal of red lentils cooked with a tasty mix of spices

SEPTEMBER '18

#sevensistersspices september menu:

devilled beef

twice-cooked beef mixed with onions and other veg in a mix of delicate spices to make a delectable ‘dry’ curry

or/

pumpkin curry

roasted pumpkin mixed with spices and finished in an aromatic curry sauce

 with/

yellow fragrant rice

basmati rice steamed with turmeric & lime leaves.

                                                                                               

kale & coconut mallum

seasonal greens cooked lightly in a spice mix

 

tomato curry

a fantastically simple curry of fresh and cooked tomatoes melded with coconut milk and spices

 

sugar sambul

a sweet chutney of onions with an assortment of spices and sugar

 

// sides //

curried chicken wings

wings long marinated and cooked with a flavoursome spicy sauce

 

potato mustard curry with roasted cauliflower

potatoes with mustard seed, cumin and topped with roasted florets of cauliflower

 

love cake

a sweet cake, heady with cardamom & rosewater and made with ground cashew nuts & semolina

 

NOVEMBER '18

#belas mexican november menu:

chicken tinga

poached chicken cooked with the smoky flavour of chipotle, shredded and served in a tasty sauce

 

or/


calabaza stew

a variety of squash chopped small & cooked in vegetable stock, onions & herbs

with/


arroz
aromatic rice with potato & carrot cooked in rich stock


tortillas
cornbread shaped in a traditional press and cooked rapidly over a hot pan


frijoles
simply & deliciously seasoned organic black kidney beans

 

pico de gallo (salsa/salad)

finely chopped radishes, onions, tomatoes & herbs with fiery green chillies

sour cream

// sides //


guacamole (£1.50)

sumptuous avocado guacamole with a touch of chilli

 

quesadillas (£3.50)
crunchy fried corn tortillas filled with cheese


horchata (£3)
a moreish drink made from rice and sweetened condensed milk, cinnamon & vanilla

arroz con leche (£3.50)

a sweet sticky rice pudding with evaporated milk and cinnamon

 

DECEMBER '18

#carolinecraigs provencale december menu:

La Daube (beef option)
a slow-cooked beef stew with levantine notes cooked with a special blend of wine, orange zest and aromatics


OR/


 Mediterranean Tagine (vegan option)

a slow-cooked tagine with cauliflower, courgette & preserved lemons

WITH/


Poichichade
a subtly spiced chickpea and vegetable mash


Green beans à la Provençale

simply cooked green beans finished in olive oil, garlic and fine seasoning

Tartines w/ tapenade & aubergine Caviar
bitesize toasted baguette served with chopped olive tapenade and smoky aubergine & sesame dip


 // sides //


Autumn rabbit stew (£5)

a delicious slow-cooked rabbit stew with olives & lardons (pork)


Tomates Provençales (£3)

lightly charred grilled tomatoes seasoned with basil and virgin olive oil


Orange & Almond cake (£3.50)

a delicious moist cake with almond flour, oranges and lemon

JANUARY '19

peri-peri chicken (mild)
long-marinated & grilled chicken in a mild peri-peri blend. Perfect hot or cold.


OR/


 falafel

pulses blended and mixed with veg & deep-fried (vegan)

WITH/


paratha / steamed rice (gf)
a delicious flaky layered flatbread, perfect for tearing and dipping or for wrapping things and eating


greens

spring greens simply seasoned and cooked down with onions & stock

pickled vegetables
winter vegetables in a light pickle

three sauces

hot sauce - a special fiery hot scotch bonnet peppers blend

yoghurt dip - a sweet yoghurt & mint sauce

groundnut sauce - a thick velvety warming sauce


 // sides //


wings (£5)

wings cooked in a sweet and sticky marinade


masala chips (£3)

potato chips covered in a mild tomatoey masala sauce, a Kenyan classic

patties (£1.50)

mixed vegetable flaky Caribbean patties with a little chilli flavour

paratha bread (£2)

a layered flaky bread

FEBRUARY '19

// mediha's turkish menu //

karniyarik (meat)
 whole aubergine roasted & filled with onions, peppers, and herbs, mild spices, beef mince, finished in tomato sauce.


OR/


 karniyarik (vegan)

whole aubergine filled with onions, peppers and herbs, mild spices and assorted vegetables, finished in tomato sauce.

WITH/

 

bulgur pilav

cracked wheat with green peppers and tomatoes


fasulye piyazi
a chunky salad of white beans, tomatoes, onions and green peppers with lemon and olive oil dressing.


acili ezme

a medium hot pepper mash, of red onion, peppers, tomatoes, garlic, red peppers, chopped fine with spices


 // sides //


sigara boregi (£4)

cigar shaped filo pastry filled with feta cheese and parsley


humus with village bread (£3)

a homemade simple leavened bread served with humus (chickpeas, garlic and tahini). Nb. contains sesame

revani (£3.50)

 lush traditional sponge cake soaked in syrup & served with whipped cream

MARCH '19

#sevensistersspices Balinese inspired menu

  

babi kejap

Slow-cooked pork kejap, made with a liquor of Asian stock, kejap manis (sweetened soya sauce), ginger, garlic, tamarind & finished with crisp fried shallots & red chilli.

 

OR//

jackfruit kejap (or substitute aubergine side)

  Jackfruit kejap, made with a liquor of Asian stock, kejap manis (sweetened soya sauce), ginger, garlic, tamarind & finished with crisp fried shallots & red chilli.

contains soya sauce (with gluten)

WITH //

fragrant coconut rice

basmati rice cooked in coconut milk with turmeric & lime leaf

 

sambal matah

a raw sambal of red onion, lime leaf, lemongrass, red chilli, toasted red miso paste & lime juice

contains soya

 

shredded cabbage salad

red & white cabbage, finely shredded & lightly steamed, dressed with cashew, sesame, coriander & coconut dressing

contains nuts

 

// sides //

 

cauliflower or chicken satay

cauliflower or chicken marinated in lime, garlic & ginger before being roasted. Served with a creamy peanut & coconut milk Satay Sauce

contains peanuts

 

aubergine with tomatoes, tamarind & lime leaves

A delicious vegan curry. Ingredients list says it all...

 

banana fritters with date caramel & toasted coconut

fried in a crisp rice flour batter these banana fritters come with a Vanilla & Cinnamon flavoured Date Caramel & a sprinkling of toasted coconut

contains dairy & eggs

#mamaawas Cameroonian menu

  

red beans (with plantain)

A sumptuous bean dish. Red kidney beans cooked in a rich onion base, and thick tomato sauce, with herbs and seasoning.

 

OR//

meat (beef) stew (or substitute for poulet DG)

  A long-cooked beef stew with onions, garlic and tomatoes cooked down to create a thick velvety tomato sauce

 

WITH //

jollof rice

A classic regional classic. Golden rice steamed with veg, peppers & tomatoes to create a vibrant orangey red tone.

 

smoky spinach

nutritious smoky flavoured spinach

 

 stewed cabbage

stewed cabbage dish, cooked with a mix of herbs and spices

 

// sides //

 

poulet DG

Chicken for the 'Director General'. A hearty dish of pieces of hen cooked with plantain & other veg.

plantain

golden fried plantain

 

donuts w. custard

light airy donuts, with a hint of orange, served with custard

button mushrooms (w/es of 12 & 19 April)

button mushrooms perfectly seasoned, cooked with herbs

#chuchu burmese menu

  

chicken sebian (or substitute for a meat or fish side)

a medium hot rich chicken curry with boneless thighs with a traditional base of turmeric, garlic, ginger & chilli

 

OR//

tofu curry

a mild traditional Burmese tomato & tofu curry, made using Fu Fighters Brighton made tohu (Burmese tofu made with chickpeas) - free from soy, dairy & gluten.

 

WITH //

hincho

A humble vegetarian broth, that can be poured over rice and other mains or sipped as a side soup/drink

 

green tomato salad

a fresh green tomatoes mix with a sharp dressing & crushed peanuts

 

assorted toppings

a assortment of toppings - including balachaung (chilli shrimp fry) or chilli flakes (vegan), lime pickle, traditionally offered with a Burmese meal

rice

simply steamed rice

// sides //

 

chapati (£1.50)

A simple flatbread, a perfect accompaniment to the meal

spicy papaya salad (£3.50)

papaya finely sliced & topped with chilli & herbs

fish cake & dip (£4)

classic  Burmese fishcakes

marinated lamb & dip (£5)

lamb skewers with a tamarind & chilli dip

#sudanese menu

  

lamb stew

slow-cooked lamb stew

 

OR//

crumbly cheese salad with peanut dressing

a mix of fresh salad with grilled & roasted seasonal vegetables (such as broad beans & courgette) from Barcombe Nurseries topped with a feta like crumbly cheese

 

WITH //

ful medames

cooked fava beans topped with cumin, tomato, fine onion and boiled egg

beetroot salad

cooked beetroot, with a light vinegar dressing topped with spring onions

carrot salad

carrots, tomato, parsley, green olives, onion with a lemon and olive oil dressing

houmous

chickpea paste with tahini (sesame), lemon & garlic

 

bread (aish)

freshly daily baked pita bread (with & under the master guidance of Robin Van Creveld)

 

hot sauce

a green chilli and oil dip

// sides //

 

crema caramela (£3)

a vanilla creme caramel made with egg and whole milk

fasolia (£3)

green beans in a spiced tomato sauce

spiced chicken leg & thighs (£5)

chicken marinated in a tasty spice mix

karkaday (£2)

a sweet hibiscus flower infusion

#barcombenurseries menu

  

porotos granados (vegan or beef option)

a smoky & spicy slow cooked stew based around the ‘three sisters’ of summer produce. Sweetcorn, Squash and Beans.

With chunks of beef or smoked tofu & beans.

 

WITH //

cornbread (vegetarian)

a light enriched cornbread, made with polenta and fresh roasted corn from the farm. (vegetarian, not vegan, not gluten free. GF cornbread is available. Vegan orders come with flatbread)

tomato salad (with basil & lime dressing)

A variety of Barcombe Nurseries finest seasonal Tomatoes with a zingy basil and lime dressing.

summer green leaves

a mix of seasonal summer salad leaves from the farm with a fresh olive oil and lemon dressing

green & purple french beans

French beans dressed with miso, garlic and lemon dressing

 

hot sauce

a chilli dip

// sides //

 

smoky courgette dip & pitta bread (£4)

a smoky courgette, lime and mint dip with a seeded sourdough pitta breads

croquetas with romesco sauce (£4)

deep fried Spanish style croquettes made with spring onions, béchamel and organic sheeps cheese served with romesco sauce: roasted red pepper and almond sauce

fig leaf pannacotta with seasonal roasted fruit (£3.50)

pannacotta infused with fragrant fig leaves from the farm. Served with lightly spiced and roasted fruit. Made with gelatine (not vegetarian!)

#srilankan September menu

 

chicken curry (meat option)

free-range chicken thighs cooked in tomatoes & coconut milk with lemongrass, cardamom, pandan leaf, chilli & fresh ground roasted sri lankan curry powder.

beetroot curry w/ toasted cashews (vegan option)

beetroot cooked in raw sri lankan curry powder with turmeric, cinnamon, chilli, cardamom and tomatoes.

coconut dal

chana dal cooked in coconut milk with pandan leaf & turmeric finished with a spiced onion & garlic tarka.

fragrant rice

basmati rice steamed with turmeric, lime leaves, cardamom & cinnamon.

aubergine moju

pickle with onions, tamarind & spices.

kale & coconut mallam

seasonal greens cooked lightly in a spice mix

// sides //

black pork ribs (£5)

Short pork ribs, marinaded in black pepper curry paste and cooked long & slow.

 

stuffed godamba roti (£3.50)

Rotis filled with potatoes, leeks & peas and fried in parcels.

potato mustard curry (£3.50)

Potatoes in a light spiced coconut base with mustard seeds

love cake (£3)

A sweet cake, heady with cardamom & rosewater and made with ground cashew nuts & semolina

 

 

ALLERGENS

chicken curry: mustard seeds

beetroot curry: mustard seeds, nuts

coconut dal: mustard seeds

seasonal veg in panch phoran: mustard seeds

stuffed godamba roti: mustard seeds, gluten

love cake: nuts, gluten, eggs, dairy

This month all our meat is free-range from Frank Richards & Sons butchers in Lewes.


 

- click on images to order -

#turkish October menu

 

homestyle chicken döner (meat option)

fine cuts of chicken, immersed in a sumptuous overnight marinade, tightly layered and roasted

OR

nohut / patates & mantar sote (vegan option)

chickpeas in tomato sauce / mushrooms, potatoes and veg sauteed in garlic

 

WITH

ezo gelin soup

a comforting red lentil soup

pita bread / rice pilaf (gf)

freshly baked pita bread with a blend of wholemeal and white flour / spiced rice with blackcurrants & pine kernels & nuts

coban salata

a typical Turkish salad: tomatoes, cucumber, green Turkish peppers, red onion & parsley

cacik

refreshing yoghurt & garlic

acili sauce

a finely ground spicy sauce of tomato, Turkish pepper, chillies & onion

// sides //

köfte (£5)

small patties of minced lamb & beef with onions and spices

 

mucver (£3.50)

light courgette fritters

sigara borek (£4)

cheese & herb filled pastries wrapped in a cigar shape

revani (£3)

a delicious moist sponge, soaked in syrup with hints of floral aromas

- click on images to order -

#cameroonian November menu

 

lamb stew (meat option)

a classic Cameroonian red stew, with chunks of lamb cooked in an onion, tomato and pepper base with a rich & rewarding flavour  

OR

mushrooms (vegan option available)  AND  kidney beans (vegan)

mushrooms & other veg cooked in coconut oil & finished with creme fraiche / A sumptuous bean dish // Red kidney beans cooked in a rich onion base, and thick tomato sauce, with herbs and seasoning.

 

WITH

white headed cabbage stew

stewed cabbage dish, cooked with a mix of herbs and spices

smoky spinach

nutritious smoky flavoured spinach

white rice & plantain

steamed white rice with a couple of slices of plantain on top

hot peppé sauce

homemade hot sauce

// sides //

ndolé (£5)

classic Cameroonian bitter leaf and peanut stew with beef and smoked fish

chicken/boiler hen stew (£5)

boiler hens (less meaty, more flavoursome) cooked in a delicious green sauce 

banana bread (£3)

slice of delicious sweet banana bread 

plantain (£2.50)

golden fried plantain

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