Meet the chefs behind the Groundnut pop-up supper club phenomenon, which has been setting Londoners’ tastebuds tingling.
Groundnut was started in January 2012 by three friends – Duval Timothy, Jacob Fodio Todd and Folayemi Brown – as a bi-monthly supper club in south London, quickly becoming known for its contemporary twists on classic family recipes from the African continent and their outstanding flavours, ingredients and variety.
‘The ceremony of eating is very important in African food so we wanted everyone eating at a long table, at the same time, sharing the same food. And one of the aspects is tactility: eating with your hands is done across all of Africa’, says Duval Timothy.
This summer they bring Africa’s culinary gems to a wider audience with their first cookbook The Groundnut Cookbook, packed full of easy-to-follow, fresh and healthy recipes from Butterbean Terrine to Puna Yam Cake.
Hear the stories behind the food from the imaginative trio who have been cooking up a storm and discover a new reference point to a whole continent of incredible recipes.
‘You heard it here first – Folayemi, Duval and Jacob will be the continent’s poster boys.’ (Good Housekeeping)
‘They have created a fun, vibrant cookbook that also evokes a powerful sense of their collective memories and diverse upbringings. But most of all, the time just feels right for African food, a cuisine too long ignored or dismissed.’ (Observer Food Monthly)
For ages 16+
Festival Village under Queen Elizabeth Hall.