Cooking with Chef Cola

We met Chef Cola in 2018 while visiting the Akashinga camps in Zimbabwe for the “4 Elephants” project. Chef Colas full name is Nicola Kagoro and she is the chef at the camp.

“Why am I vegan? I believe veganism is the only way we can have a healthy planet to hand over for our future generation. It is simply essential for survival. That and Animal, Environmental and Social uplifting.” – Nicola Kagoro, a.k.a. Chef Cola, chef at the Akashinga camp.

2 1/2 cups chickpeas, drained and rinsed
2 1/2 cups peeled and coarsely shredded carrots
1 1/4 cup cooked and cooled quinoa
1/2 cup raisins
1 tablespoon fresh lemon juice
1 garlic clove, minced
1/4 cup slivered almonds, toasted (divided)
1 packed cup cilantro leaves and stems
1/2 teaspoon ground cumin
1/2 teaspoon sweet smoked paprika
1/8 teaspoon cayenne pepper
1/4 cup extra-virgin olive oil
sea salt and freshly ground pepper

  1. Spray a large skillet with olive oil, add almonds and toast over moderate heat, while stirring, until golden. Let cool.
  2. Make the dressing: In a food processor, combine the lemon juice with the minced garlic and let it stand for 15 minutes. Transfer half of the toasted almonds to the food processor. Add the cilantro, cumin, smoked paprika and cayenne pepper and pulse until chopped. Add the olive oil and process to a chunky paste. Season with salt and pepper. 
  3. Transfer to a large bowl. Add the chickpeas, carrots and raisins to the bowl and toss. Garnish with the remaining almonds and serve.

1 cup of soya chunks
10 tsp of oil
3/4 tsp of chilli powder 
2 pinches of turmeric powder 
½ tsp of coriander powder 
Salt – as per taste
Water for soaking soya chunks
2 large onions

  1. Soak the soya chunks for 1/2 hour or as mentioned in the packet.
  2. Squeeze the water out and leave to dry for 10 min.
  3. In a pot, add the oil and when it is hot, add the powders, onion, salt and start frying the chunks. Keep the flame low.
  4. Once all chunks are golden, add 2 cups of BBQ sauce.