Coconut, Lime & Sea Moss Sorbet

Serves 6-8

230g caster sugar
280ml water
2 limes
Pinch of salt
400ml coconut milk
60g sea moss gel

• Start by preparing the sugar syrup. Add the sugar, water and juice from the limes to a saucepan and bring to the boil. Let it simmer for 3-4 minutes and then remove from the heat.
• Pour in the coconut milk, sea moss and salt, stirring until melted and combined.
• Pour the mixture into a container and chill in the fridge for at least 6 hours or overnight.
• Pour the chilled mixture into the ice cream machine and churn according to the manufacturer’s instructions. Scrape the sorbet into a clean container and freeze for at least 3 hours before serving.
• Serve in scoops and top with some extra lime zest on top.

Spiced Peanut Sea Moss Drink

Serves 6

700ml almond milk (or your choice of milk)
100g peanut butter
120g sea moss gel or 2 tbsp sea moss powder
½ tsp ground cinnamon
½ tsp freshly grated nutmeg
80g condensed milk (or more to taste)

• Ice, to serve
• Add all the ingredients apart from the ice to a high-speed blender and blend for 1 minute until smooth and frothy. If you’d like it sweeter, add more condensed milk to taste.
• Pour into glasses filled with ice and grate over a little extra fresh nutmeg.

Mango, Grapefruit & Rum Slushie

Serves 6-8

500g ripe mango (fresh or frozen)
2 red grapefruit, peeled and segmented
100g caster sugar
120ml water
2 tbsp sea moss gel
150ml coconut rum
Handful of crushed ice

• Add all the ingredients to a high-speed blender and blend until it reaches a slushie consistency. (If it’s too thin or you’re not using frozen mango, you can add in some more ice.)
• Pour into glasses and serve straight away. You can finish with a little more rum if you’d like.

Saltfish & Plantain Accra

Serves 6-8

250g saltfish
1 ripe plantain
180g plain flour
3 tsp baking powder
2 spring onion (scallion)
1 tbsp fresh thyme leaves
½ red bell pepper
½ green bell pepper
2 tsp curry powder
1 ½ tsp all purpose seasoning
¼ tsp salt
½ tsp coarse black pepper
40g sea moss gel or 1 tbsp sea moss powder
Oil, for frying

• Add the saltfish to a saucepan and cover with water. Bring to the boil and let it simmer for 6-8 minutes. Drain off the water and repeat again. Set it aside to cool before flaking into small chunks.
• Keeping the skin on the plantain, give it a wash and then cut it into 4 chunks. Place them in a pan of boiling water and cook for 15-20 minutes or until the plantain is cooked through. (A fork should be able to go through with ease.)
• Drain the water and let the plantains cool before peeling the skins off and mashing the plantains with a fork.
• Prepare the vegetables by finely chopping the spring onion and peppers.
• Add them to a bowl along with the saltfish and mashed plantain. Pour in the flour, baking powder and seasonings and mix everything to combine.
• Make a well in the centre and pour in the water and sea moss gel. Gently mix it together, making sure there are no pockets of flour hiding at the bottom. If the mixture looks quite dry, add a little more water a tablespoon at a time until you have a thick, dropping consistency.
• Heat about an inch of oil in a heavy based frying pan. Spoon dollops of the batter into the pan and fry for about 3 minutes on each side until browned and puffy. Remove from the pan and place on a plate lined with kitchen paper. Repeat with the rest of the batter.
• Serve them hot with pepper sauce on the side.

Curried Pumpkin & Split Pea Stew

100g yellow split peas
Thumb sized piece of fresh ginger, finely sliced
2 bay leaves
½ tsp turmeric
3 tbsp olive oil
1 onion, finely chopped
4 cloves garlic, minced
2 tomatoes, roughly chopped
2 tbsp chadon beni or coriander, finely chopped
1 tbsp cumin
1 ½ tbsp curry powder
600g pumpkin or squash, peeled and roughly chopped
80g coconut cream
sea moss gel
100g spinach or kale
½ lime, juice only

• Give the yellow split peas a good rinse and add them to a saucepan along with enough water to cover them by an inch. Add in the ginger, turmeric and bay leaves. Bring it to the boil and then let it simmer for 30-35 minutes until softened but still holding their shape.
• Heat the oil in a large saucepan and add in the onion. Sauté for a minute or so before adding the garlic, tomatoes and chadon beni (or coriander). Cook for another 1-2 minutes until they start to soften before adding in the curry powder and cumin. Cook briefly until fragrant.
• Add in the chopped pumpkin, stirring well to coat. Pour in 100ml water followed by the split peas and their cooking liquid.
• Bring it to the boil before reducing the heat, cover with a lid and let it cook for 30-35 minutes or until the pumpkin has softened but is still holding its shape. Season with salt to taste.
• Stir in the coconut cream, sea moss gel, spinach, and lime juice and simmer for a further 5 minutes before removing from the heat.
• Serve with roti or rice.

Chicken Soup with Sea Moss Dumplings

Serves 8

600g chicken thigh fillets, skinless and boneless
1 tbsp all-purpose seasoning
1 tbsp curry powder
2 tsp garlic powder
2 tsp onion powder
1 tsp allspice
10-12 sprigs fresh thyme
1 small onion, finely chopped
4 cloves garlic, minced
2 medium carrots
3 spring onions, finely sliced
300g yam,
300g pumpkin
2 small green bananas, peeled and sliced into large coins
3-4 tbsp sea moss gel

For the dumplings:

100g plain flour
20ml water
40g sea moss gel
Pinch salt

• Add the chicken thighs to a bowl and season with all-purpose seasoning, curry powder, garlic powder, onion powder, black pepper and all spice. Mix well and let it marinate for at least an hour.
• Add 1 litre of water to a large saucepan and add in the chicken and thyme sprigs.
• Bring it to the boil, spooning off any scum that rises to the top. Let it simmer for 15 minutes. Spoon the chicken out onto a chopping board and use a fork to shred it into smaller pieces. Add it all back to the pot.
• Peel the carrots, yam and pumpkin and chop them into rough chunks. Add them to the chicken along with the onions and garlic. Add enough extra water to make sure everything is covered. Cook for 30 minutes before adding in the green banana and spring onions. Taste the soup and add salt to your liking. 
• To make the dumplings, add the flour and salt to a small bowl. Make a well in the centre and pour in the water and sea moss. Mix to get a soft dough and knead for a couple of minutes until smooth.
• Break off small pieces of dough and roll them in between your hands to get small sausage shapes with tapered ends. Drop them into the soup and cook for 15 – 20 minutes. Stir in the sea moss to thicken it a little and then remove from the heat before serving in bowls.

Chocolate Sea moss Mousse with Cinnamon Crumb

Serves 4

For the mousse:

100g dark chocolate, roughly chopped
2 large eggs, separated
35g caster sugar
¼ tsp sea salt
60ml double cream, room temperature
25g sea moss gel

For the cinnamon crumb:

60g plain flour
20g light brown sugar
½ tsp ground cinnamon
40g unsalted butter, melted
¼ tsp salt

• To make the mousse, add the chocolate to a heatproof bowl and set it over a pan of simmering water until fully melted. Remove from the heat and set aside to cool.
• In a separate bowl, add the egg whites. Whisk by hand or with an electric whisk until they are frothy with soft peaks. Add the sugar in 3 batches, whisking well after each addition. The egg whites should be thickened and glossy. Set aside.
• In another bowl, mix the egg yolks with the cream until just combined. Pour the melted chocolate into the eggs and mix quickly to combine until smooth. Stir in the sea moss.
• Add a spoonful of the egg whites into the chocolate and gently mix to loosen the mixture. Add in the rest of the egg whites and carefully fold it into the chocolate, taking care not to knock out too much air.
• Pour the mousse into ramekins and chill in the fridge for 3-4 hours or until set.
• Preheat the oven to 160c fan/180c and line a small baking tray with greaseproof paper.
• To make the cinnamon crumb, add the flour, sugar, cinnamon and salt to a bowl and mix to combine. Pour over the melted butter and mix until the flour starts to clump and looks coated in butter.
• Tip the mixture onto the baking tray and bake for 15-18 minutes until lightly browned. Let it cool completely before sprinkling on top of each mousse or serving on the side.

Sea Moss Salad

Serves 4

40g dried sea moss
½ a red onion, finely chopped
1 small cucumber, seeds scooped out
200g cherry tomatoes, quartered
2 tbsp parsley, chopped
Juice of ½ an orange
2 tbsp apple cider vinegar
½ tsp flaky sea salt
Black pepper

• Add the dried sea moss to a large bowl and rinse it well to get rid of any dirt or sand. Fill the bowl with water, making sure the sea moss is fully submerged.
• Let it soak overnight until the sea moss is hydrated and softened. Discard the water and give the sea moss another rinse under cold water. Roughly chop it and add it to a bowl along with the onion, cucumber and tomatoes and parsley.
• In a small jug mix the orange juice, apple cider vinegar, sea salt and a couple grinds of black pepper. Pour this over the vegetables giving it a good mix to combine. Let it sit and soak up some of the dressing for an hour before serving.