What will we be eating in the year ahead?
According to the experts over at Waitrose, a lot of Japanese, Vietnamese, and Ethiopian influences will be coming through our cooking in 2021, along with excitement for ingredients such as amchoor, black garlic, and Himalayan pink salt.
Waitrose Food Magazine has published a full A to Z of all the foodie bits we’ll be seeing plenty of in the new year.
Take a gander at the list below, get to know all the ingredients, and get ready to take inspiration for all your meal planning in 2021.
This is a seasoning often used in north Indian cooking, which adds a tartness to recipes thanks to being made from dried and powdered mangoes.
Add it to curries, chutneys, and seafood.
If you’re someone who chucks a clove of garlic into everything, take your cooking up a level with black garlic.
These are matured cloves that are sweeter and stickier than normal garlic.
Cà Ri Gà
Vietnamese curried chicken, or cà ri gà, is simmered with potatoes and carrots in a coconut-based lemongrass and garlic broth. Sounds tasty.
A type of stock used in Japanese cooking, for all sorts of soup as well as grilled items. It adds that nice hit of umami.
Get ready for injera, a type of fermented flatbread with a slightly spongey texture.
Thai flavours will be big in 2021, with rice dishes the stars of a meal rather than a side.
A type of flour that’s gluten-free and is used a lot in Indian cooking. Waitrose thinks this will rise in popularity in 2021.
Himalayan pink salt
Who doesn’t like a fancy salt?
This is a cultured dairy product a bit like greek yoghurt.
Mix it into a smoothie, have with fruit and cereal, or use it as a base for desserts.
More and more restaurants are opening in London serving classic jollof. If you haven’t tried it yet, do so this year.
A South East Asian citrus fruit that is a cross between a kumquat and a mnadarin.
An Australian treat will make its way to the UK this year. Buy ready-made or prep your own at home – they’re basically sponge cake covered in coconut. Yum.
Like tequila, but smokier. Use it for your next margarita.
Not just for sausages anymore.
Waitrose recommends adding ‘nduja paste to toast, potato hash, or to a tomato sauce for pasta.
As the first orange wine bar opens in London, this hue of booze will continue to have the hype in the year ahead.
A traditional Turkish condiment made from Aleppo peppers.
Olives, but extra large.
Look to Alissa Timoshkina’s new book, Salt & Time, which offers recipes such as Soviet-Korean ceviche, stuffed savoury buns and carrot and caraway cake.
The fiery chilli sauce used to jazz up all sorts of dishes. Tread carefully if you’re sensitive to spice.
A pillow-soft bread made with a water roux.
Add to ramen, stir fries, and whatever else you fancy.
Considered the finest type of peppercorns.
Virgin coconut oil
Waitrose says: ‘It’s been a hip ingredient for a while now, but not all coconut oils are created equal: look out for one from certified organic plantations that’s been extracted without using chemicals, such as Groovy Food Extra Virgin Coconut Oil. Next time you’re baking brownies, try it in place of butter for extra delicious results.’
An easy tweak for gluten-free cooking.
A super flavourful citrus fruit that works for savoury and sweet dishes.
A chilli-spiced blend of herbs and spices.
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