Vegetable jello

Thanks to industrialised agriculture, corn is currently one of the most dominant plant species in the world. It was therefore an imperative to include it on a menu from the Continue Scenario. We paired it with chilli sauce, as is often done in the globalised “Tex-Mex” cuisine. Adding the suspiciously manufactured texture of jello and the “mini melba toast”, this dish plays on the clichés of agribusiness, food industry and domestic bliss.

Ingredients

• one clove of fresh yellow corn (remove the kernels with a sharp knife)
• 100 g of fresh (or frozen) green peas
• 1 sweet red pepper (chopped in small pieces)
• 100 g okra (lady fingers), sliced
• small piece of ginger, grated
• 1 clove of garlic, crushed
• 1 package of agar-agar powder
• a splash of Tamari sauce (to taste)
• fresh coriander leaves (to taste)
• frying oil (sunflower, grape seed or coconut)
• 1 packet of mini Melba toast
• hot chilli sauce (to taste)

Preparation

Heat up a small amount of oil in the pan. Briefly sauté garlic and ginger, then add corn kernels, green peas, pepper and okra. Stir-fry for a few minutes. Afterwards add a spoonful of Tamari sauce. In another saucepan melt agar-agar powder in some water (check the proportions on the packaging). Add the agar-agar mix to the vegetables, bring to the boil and remove from the heat. Pour the mixture into a deep square form to set.

Serving

When the jello hardens cut into small squares. Place the squares on the toast and finish with a drop of chilli sauce. Decorate with fresh coriander.

Sourcing

Delhaize supermarket

🍴

This recipe is part of 🍴Food Futures