Welcome to Culture in the Kitchen, where we learn to cook dishes of cultural significance and meet some incredible community chefs.

Each episode is filmed in real time so you can cook along. Together we will learn to make the delicious beef and prawn dish of Ndole from Cameroon, the delectable eggplant and lamb Ali Nazik from Turkey and the scrumptious Chaldean Kilecha sweet treats.

Episode 1

Cooking Ali Nazik

Episode 2

Cooking Chaldean Kilecha

Prepare your ingredients

Join us weekly for new episodes of Culture in the Kitchen using the ingredients below:

Cooking Ndole

Ingredients required:

• 1 kilo Beef
• 500 grams Prawns
• 1 kilo Ndole / Spinach
• 50 grams Dried Shrimp
• 4 Cassava
• 4 Plantain
• 1 cup Beef Stock
• 1/2 cup Vegetable Oil
• 4 heads Garlic
• 4 Onions
• 1 Tomato
• 1/2 teaspoon White Pepper
• 2 cups Peanuts
• Salt to taste
• Chilli Sauce to serve

Cooking Chaldean Kilecha

Ingredients required:

• 1 kilo Plain Flour
• 1 table spoon Yeast
• 2 table spoon Sugar
• 2 cups Warm Water
• 500 grams of Sunflower Butter
• 1/2 teaspoon Salt
• 1/2 tablespoon Cardamon
• 300 grams Wallnuts
• 300 grams Desiccated Coconut
• 2 Eggs

Cooking Ali Nazik

Ingredients required:

• 200 grams Minced Lamb
• 3 medium sized Eggplants
• 1 Onion
• 1 Red Capsicum
• 1 Green Capsicum
• 4 heaped table spoons of Natural Yogurt
• 2 cloves of Garlic
• 1 Lemon
• 2 table spoons of Oil
• 1 table spoon of Butter
• 1 Banana Pepper
• 1 teaspoon of Chilli Flakes
• 1 teaspoon of Salt
• 1 teaspoon of Pepper
• 1 teaspoon of Paprika
• 1 table spoon of Tomato Paste
• 1 table spoon of Salça
• 2 Tomatoes
• Parsley to garnish