Episodit
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In his compact Parisian restaurant, Chef Laurent Veyet adds the finishing touches to one of his signature dishes. He has prepared a shortbread sablé upon which sits some apple-flavoured hummus, carrots roasted in honey and tomatoes baked with thyme.
To this, Chef Laurent adds the piÚce de résistance: A few dehydrated mealworms and some whole crickets for crunch and flavour that will also marry well with the ground crickets and cheese that form the sablé base.
For classically trained chef Laurent, cooking more respectfully and more intelligently refers to the challenge of feeding a projected global population of 9 billion people by 2050, without harming the environment. And to Laurent, insects are the food of the future.
In this final episode of The Star Ingredient, weâre getting to grips with all things edible insects: How do you cook with them? What are the environmental benefits? And will Europeans ever make the leap and accept them on their dinner plates?
Hosted by Tokunbo Salako.
Written and produced by Aisling NĂ ChĂșlĂĄin, Alice Carnevali Marta RodrĂguez MartĂnez and Naira Davlashyan.
With original reporting by Alice Carnevali and Aisling NĂ ChĂșlĂĄin.
The theme music is by Andy Robini.
Consultant editor: Catalina May.
Solutions journalism consultant: MichĂšle Foin.
Production coordinator: Louise Lehec. Editor-in-chief: Patrick Heery.
For more information on The Star Ingredient, go to our website.
Hosted on Acast. See acast.com/privacy for more information.
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Teff is the star ingredient of Ethiopian cuisine and itâs essential for the delicious chechebsca, a traditional breakfast dish in the country. This small grain can withstand harsh climate conditions and is mostly produced in the Horn of Africa. However, political and economic instability in Ethiopia has limited the countryâs ability to benefit from its production. Aggravating the situation is the issue of biopiracy, a topic we delve into in this episode.
In Ethiopia, we meet Yonas Alemu to discover his business Love Grass. Put on your headphones to discover how the company wants to modernize teff production and restore the grain to its origins.
Hosted by Tokunbo Salako.
Written and produced by Naira Davlashyan, Aisling NĂ ChĂșlĂĄin and Marta Rodriguez Martinez, in Lyon, France.
Our assistant producer is Alice Carnevali.
Original reporting by Suad Ahmed in Addis Ababa, Ethiopia.
Consulting editor: Catalina May
Solutions journalism consultant: MichĂšle Foin.
The theme music is by Andy Robini.
Sound design is by Naira Davlashyan, sound mixing is by Hugo Pouillard.
Production coordinator:Louise Lehec
Editor-in-chief : Patrick Heery.
For more information on The Star Ingredient, go to our website.
Follow us on Instagram and Twitter.
Are you a French speaker? You can find a version of this podcast in French with the name La Surprise du Chef.
The podcast, The Star Ingredient, was funded by the European Journalism Centre, through the Solutions Journalism Accelerator. This fund is supported by the Bill & Melinda Gates Foundation.
Hosted on Acast. See acast.com/privacy for more information.
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Puuttuva jakso?
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Cowpea or niĂ©bĂ© is an essential ingredient in Senegalese street food. Branded as âfood for the poorâ by the colonists, the cowpea has long been neglected by African countries. But chef Fati Niang is determined to give niĂ©bĂ© a comeback as a popular legume used to flavour fancy finger food recipes like accras.
Hosted by Tokunbo Salako.
Written and produced by Naira Davlashyan, Marta RodrĂguez MartĂnez, Aisling NĂ ChĂșlĂĄin, and Alice Carnevali
With original reporting by Marta Moreiras.
The theme music is by Andy Robini.
Hosted on Acast. See acast.com/privacy for more information.
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In modern cities, we rarely know the full story of our food: where it comes from, how it is produced, and how it can affect our environment. In this episode of The Star Ingredient, we travelled to London to meet two women, Carolyn Steel and ChloŃ Dunnett, who are working to enhance food security by bringing food production to the core of our urban centres. Carolyn is an architect who came up with the concept of Sitopia, a perfect place built around food, and ChloŃ is a farmer who is creating it.
Hosted by Tokunbo Salako.
Written and produced by Naira Davlashyan, Marta RodrĂguez MartĂnez, and Aisling NĂ ChĂșlĂĄin.
Assistant producer: Alice Carnevali
With original reporting by Naira Davlashyan.
The theme music is by Andy Robini.
Sound design by Naira Davlashyan.
The sound mixing is by Matthieu Ducheine.
Consultant editor: Catalina May.
Solutions journalism consultant: MichĂšle Foin.
Production coordinator: Louise Lehec. Editor-in-chief: Patrick Heery.
For more information on The Star Ingredient, go to our website.
Follow us on Instagram and Twitter.
Are you a French speaker? You can find a version of this podcast in French with the name La Surprise du Chef.
The podcast, The Star Ingredient, was funded by the European Journalism Centre, through the Solutions Journalism Accelerator. This fund is supported by the Bill & Melinda Gates Foundation.
Hosted on Acast. See acast.com/privacy for more information.
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The first thing that hits you is the smell. The pea-sized nĂ©rĂ© pods from the nĂ©rĂ© tree or African Locust Bean as itâs known in English, may be small but they pack a powerful punch.
And once transformed into mouth watering soumbala, theyâre a crucial addition to a host of traditional meals eaten all across West Africa.
Weâll be hearing all about soumbala and more in this episode of the Star Ingredient, where weâre travelling to Burkina Faso to meet a devoted champion of BurkinabĂ© traditional cuisine, Franceline Tranagda.
Hosted by Tokunbo Salako.
Written and produced by Marta RodrĂguez MartĂnez, Naira Davlashyan and Aisling NĂ ChĂșlĂĄin.
With original reporting by Sasha Gankin and Aisling NĂ ChĂșlĂĄin.
The theme music is by Andy Robini.
Consultant editor: Catalina May.
Solutions journalism consultant: MichĂšle Foin.
Production coordinator: Louise Lehec. Editor-in-chief: Patrick Heery.
For more information on The Star Ingredient, go to our website.
Are you a French speaker? You can find a version of this podcast in French with the name La Surprise du Chef.
The podcast, The Star Ingredient, was funded by the European Journalism Centre, through the Solutions Journalism Accelerator. This fund is supported by the Bill & Melinda Gates Foundation.
Hosted on Acast. See acast.com/privacy for more information.
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Seen as food for the poor, traditional Basotho dishes aren't as popular in Lesotho as their Italian or American counterparts. As a result, the country's own food culture is fast disappearing.
In this episode, we meet chef Ska Moteane, the first chef to have published a cookbook dedicated to Basotho cuisine and who is committed to bringing traditional flavours back to the table.
Hosted by Tokunbo Salako.
Written and produced by Marta RodrĂguez MartĂnez, Naira Davlashyan and Aisling NĂ ChĂșlĂĄin.
With original reporting by Pascalinah Kabi and Naira Davlashyan.
The theme music is by Andy Robini.
Consultant editor: Catalina May.
Solutions journalism consultant: MichĂšle Foin.
Production coordinator: Louise Lehec. Editor-in-chief: Patrick Heery.
For more information on The Star Ingredient, go to our website.
Are you a French speaker? You can find a version of this podcast in French with the name La Surprise du Chef.
The podcast, The Star Ingredient, was funded by the European Journalism Centre, through the Solutions Journalism Accelerator. This fund is supported by the Bill & Melinda Gates Foundation.
Hosted on Acast. See acast.com/privacy for more information.
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âIn the last 25 years, food has become a commodity. food is produced all across the world and the value of food is not related to the way of production, but to different factors that are external to the food production.â
It seems a logical premise: Produce enough food for the global population and no nation should fall victim to a succession of food crises. But in a world where globalisation and the financialisation of our food system can determine where our food comes from and how much we pay for it, itâs the poorest countries that end up counting the cost.
Award winning filmmaker and journalist, Stefano Liberti has spent much of his career grappling with these challenges and is our guest for this special episode of The Star Ingredient.
Hosted by Tokunbo Salako.
Written and produced by Aisling NĂ ChĂșlĂĄin, Marta RodrĂguez MartĂnez and Naira Davlashyan.
The theme music is by Andy Robini.
Consulting editor: Catalina May. Solution journalism consultant: MichĂšle Foin.
Production coordinator: Louise Lehec. Editor-in-chief: Patrick Heery.
Special thanks to the Slow Food movement and Terra Madre festival for its contribution to this episode.
For more information on The Star Ingredient, go to our website.
Are you a French speaker? You can find a version of this podcast in French with the name La Surprise du Chef.
The podcast, The Star Ingredient, was funded by the European Journalism Centre, through the Solutions Journalism Accelerator. This fund is supported by the Bill & Melinda Gates Foundation.
Hosted on Acast. See acast.com/privacy for more information.
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Acorns are thought of as food for pigs or squirrels in most cultures. However, it is a highly nutritious, and delicious, ingredient which nature makes available to us at zero cost â like many other wild foods. And knowing how to cook them can help us through times of scarcity.
In this episode, we take a detour to Europe to trek through the forests of Italy with chef Eleonora Matarrese, known as La Cuoca Selvatica â the Wild Cook â to explore how foraging can play its part in a more resilient food chain.
Hosted by Tokunbo Salako.
Written and produced by Marta RodrĂguez MartĂnez, Naira Davlashyan and Aisling NĂ ChĂșlĂĄin.
With original reporting by Marta RodrĂguez MartĂnez.
The theme music is by Andy Robini.
Consultant editor: Catalina May. Solutions journalism consultant: MichĂšle Foin. Subeditor: Lindsey Johnstone.
Production co-ordinator: Louise Lehec. Editor-in-chief: Patrick Heery.
For more information on The Star Ingredient, go to our website.
Are you a French speaker? You can find a version of this podcast in French with the name La Surprise du Chef.
The podcast, The Star Ingredient, was funded by the European Journalism Centre, through the Solutions Journalism Accelerator. This fund is supported by the Bill & Melinda Gates Foundation.
Hosted on Acast. See acast.com/privacy for more information.
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In this episode, we travel to the remote Burundian village of Ruhagarika to meet Jeanne Cimpaye, a woman who discovered sorghum in a refugee camp and used this forgotten grain to survive as she escaped a civil war.
Jeanne will also share her recipe of the traditional Burundian beers ikiyama and impeke.
Hosted by Tokunbo Salako.
Written and produced by Naira Davlashyan, Aisling NĂ ChĂșlĂĄin, Marta RodrĂguez MartĂnez.
With original reporting by Clarisse Shaka.
The theme music is by Andy Robini.
Consulting editor: Catalina May. Solution journalism consultant: MichĂšle Foin.
Production coordinator: Louise Lehec. Editor-in-chief: Patrick Heery.
For more information on The Star Ingredient, go to our website.
Are you a French speaker? You can find a version of this podcast in French with the name La Surprise du Chef.
The podcast, The Star Ingredient, was funded by the European Journalism Centre, through the Solutions Journalism Accelerator. This fund is supported by the Bill & Melinda Gates Foundation.
Hosted on Acast. See acast.com/privacy for more information.
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âMany people think African agriculture, the traditional systems, are backward or primitive, but these are the systems which are feeding people in Africaâ.
These are the words of Edie Mukiibi, a farmer, agronomist and activist from Uganda and our guest for the third episode of The Star Ingredient podcast. He has also recently taken over the reins of the global Slow Food Movement from its founder, Carlo Petrini, who formed the group in the 1980s in response to the proliferation of mass-produced food.
Edie, who is in his early 30s, represents a new generation of energetic thinkers in the food system. In this episode, Edie will recount the path his life has taken - from growing up on a humble farm in rural Uganda to leading a global food justice movement active in 160 countries.
Hosted by Tokunbo Salako.
Written and produced by Aisling NĂ ChĂșlĂĄin, Marta RodrĂguez MartĂnez and Naira Davlashyan.
The theme music is by Andy Robini.
Consulting editor: Catalina May. Solution journalism consultant: MichĂšle Foin.
Production coordinator: Louise Lehec. Editor-in-chief: Patrick Heery.
Special thanks to the Slow Food movement and Terra Madre festival for its contribution to this episode.
For more information on The Star Ingredient, go to our website.
Are you a French speaker? You can find a version of this podcast in French with the name La Surprise du Chef.
The podcast, The Star Ingredient, was funded by the European Journalism Centre, through the Solutions Journalism Accelerator. This fund is supported by the Bill & Melinda Gates Foundation.
Hosted on Acast. See acast.com/privacy for more information.
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Bambara Groundnut is something of a superstar amongst relegated African crops. Known as a âcomplete foodâ, itâs versatile, hardy in marginal soils and highly resistant to adverse climate conditions.
In this episode, weâre travelling to Nigeria to meet two women determined to put this overlooked bean on top of the menu, at home in Nigeria and around the world.
Hosted by Tokunbo Salako.
Written and produced by Aisling NĂ ChĂșlĂĄin, Marta RodrĂguez MartĂnez and Naira Davlashyan.
With original reporting by Samuel Okocha.
The theme music is by Andy Robini.
Consulting editor: Catalina May. Solution journalism consultant: MichĂšle Foin.
Production coordinator: Louise Lehec. Editor-in-chief: Patrick Heery.
Thanks to WoodScope Limited in Lagos for giving us a place to cook.
and to the Culinary Arts Practitioners Association of Nigeria, who support and promote the work of Nigerian Chefs.
For more information on The Star Ingredient, go to our website.
Are you a French speaker? You can find a version of this podcast in French with the name La Surprise du Chef.
The podcast, The Star Ingredient, was funded by the European Journalism Centre, through the Solutions Journalism Accelerator. This fund is supported by the Bill & Melinda Gates Foundation.
Hosted on Acast. See acast.com/privacy for more information.
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Fonio is Africa's oldest cultivated grain. It matures quickly in one of the poorest and driest soils on the planet. It is also gluten-free and extremely nutritious. So why doesn't it ring a bell, why has it fallen into oblivion?
In this episode, award-winning Senegalese chef Pierre Thiam shares two of his favourite fonio recipes with us and tells us why he has made it his life's mission to make the world fall in love with this âmiracle grain".
Hosted by Tokunbo Salako.
Written and produced by Marta RodrĂguez MartĂnez, Naira Davlashyan and Aisling NĂ ChĂșlĂĄin.
With original reporting by Selly Thiam.
The theme music is by Andy Robini.
Consulting editor: Catalina May. Solution journalism consultant: MichĂšle Foin.
Production coordinator: Louise Lehec. Editor-in-chief: Patrick Heery.
For more information on The Star Ingredient, go to our website.
Are you a French speaker? You can find a version of this podcast in French with the name La Surprise du Chef.
The podcast, The Star Ingredient, was funded by the European Journalism Centre, through the Solutions Journalism Accelerator. This fund is supported by the Bill & Melinda Gates Foundation.
Hosted on Acast. See acast.com/privacy for more information.
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Our new documentary podcast series will take you on a culinary journey across Africa where weâll meet communities and local chefs on a mission to revive the continentâs indigenous crops - all while sharing delicious new recipes and flavours.
Subscribe to The Star Ingredient on your favourite podcast app or find it on euronews.com or africanews.com from October 28.
Ce podcast en français: La surprise du chef.
This project was funded by the European Journalism Centre, through the Solutions Journalism Accelerator. This fund is supported by the Bill & Melinda Gates Foundation.
Hosted on Acast. See acast.com/privacy for more information.
