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Fried halloumi
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Inspired by West African wagashi, this dish features crispy fried halloumi coated in flour and spices, paired with a zesty red pepper sauce and sweet tomatoes for a delightful fusion of flavors.
Ingredients:
  • 2 x 225g blocks of halloumi or firm/ extra-firm tofu (dairy wara or soya wara)
  • 5 tbsp cornflour or gluten-free flour
  • 1 tsp smoked paprika
  • ¾ tsp garlic granules
  • ¼ tsp fine sea salt for halloumi or
  • ¾ tsp tsp fine sea salt (for tofu)
  • ½ tsp freshly ground black pepper
  • 3 – 4 tbsp rapeseed oil
  • Handful of fresh basil leaves sliced

  • 2 red Romano peppers stemmed, deseeded and roughly chopped
  • 2 mild red chillies stemmed, deseeded and roughly chopped
  • 4 garlic cloves peeled
  • 2.5 cm piece of ginger peeled and roughly chopped
  • 75 ml vegetable oil
  • 1 large brown onion peeled and thinly sliced
  • 1 – 2 tsp chilli flakes
  • 4 sprigs of thyme
  • 1 tsp freshly ground black pepper
  • 10 cherry tomatoes halved (mixed colours, if available)
Instructions:
  • For the red pepper sauce, blend Romano peppers, chillies, garlic, and ginger until coarsely pureed. In a pan, heat vegetable oil, then sauté onion until slightly colored. Add the pepper puree and cook for 5 minutes. Mix in smoked paprika, chilli flakes, thyme, and black pepper, cook for another 5 minutes. Add cherry tomatoes and cook for 8–10 minutes. Discard thyme stalk. If using tofu, drain excess moisture for 30 minutes. If using halloumi, drain. Slice tofu or halloumi into 1cm-thick pieces. Coat with flour, spices, salt, and black pepper. Pan-fry the tofu or halloumi until golden brown. Serve on the warm platter of red pepper sauce, topped with basil. Enjoy alone or with bread to soak up the sauce.

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