We asked Pretoria-based Chef Mo for his predictions on 2018 food trends. Plus, his mouthwatering potato recipe

When it comes to food, 2018 promises to be a year of less vegetable wastage, edible flowers incorporated into savoury dishes and mushrooms everywhere (even in mushroom-infused coffees!), according to a list of trends published by Whole Foods. Chef Mo’s personal favourite among these trends is root-to-stem cooking of vegetables. A while back we were introduced to the concept of nose-to-tail when it comes to animal products. Root-to-stem is the vegetable version of that. The idea is that chefs and home cooks reduce wastage by cooking the whole vegetable (or as much of it as possible) instead of discarding some of it.

Having grown up in a black household nose-to-tail and root-to-stem cooking don’t really seem like anything new – we were taught from a very early age not to waste anything and have been eating whole animals and vegetables for a long time – but the concept has now become a global food trend. Being an avid lover of vegetables, the idea of root-to-stem cooking really has me excited. I have totally fallen for beet-leaves pesto which one can drizzle over pasta or grilled or steamed chicken fillet for extra flavour.

Morake Rakoma, known as Chef Mo, studied at Capital Hotel School and has been a member of the South African Chefs Association (SACA) since 2013. He is the founder and executive chef of Mo’s Knife Food Preparation and Food Services, a registered catering company that services small to large events with the prime objective of bringing fine dining closer to home. Chef Mo is passionate about simple food, done well without compromising taste. He also founded Mamelodi Food Critics, a Facebook group where Mamelodi-based restaurants are reviewed. He has hosted a couple of pop-up eateries around Mamelodi and was part of Pretoria’s largest social market social market, Market at the Shed

Serves 4 – 6

One thing I cannot live without is my favourite vegetable in the world, one of the most versatile vegetables ever – the humble potato! It can be used as a starch, in salads or simply as an addition to a meal.

  • 300g baby potatoes
  • 250g bacon bits
  • 250g sliced button mushrooms
  • Butter/margarine
  • 1 clove garlic, crushed
  • Handful fresh parsley
  • Handful spring onion
  • Aromat

1. Wash potatoes, halve them (don’t peel them) and boil until soft in just enough water to cover them.
2. While the potatoes are boiling, fry bacon bits until crispy and in a different pan lightly fry the mushrooms in a little butter or margarine.
3. Once the potatoes are done to your liking, drain and top with crushed garlic, bacon bits, mushrooms and 2 knobs of butter or margarine.
4. Finely chop the spring onion, including some of the green heads and set aside in a bowl.
5. Finely chop the parsley and set aside in a bowl.
6. Serve the potatoes sprinkled with spring onion, parsley and Aromat.

VEGETABLE FOOD TRENDS FOR 2018 VEGETABLE FOOD TRENDS FOR 2018 Reviewed by Michelle Pienaar on January 01, 2018 Rating: 5
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