This article is part of a series on sustainable food produced in collaboration with Crop Trust.
Cooking sustainably starts with using what ingredients are readily around, geographically and seasonally. But this doesn’t mean the resulting meals can’t also be transportive.
Courtesy of chef Ska Moteane, likhobe is a stew traditional to Lesotho made from beans, berries and sorghum – a resilient crop that’s rich in carbohydrates and fiber. These ingredients are staples in the southern African nation, where plant-based diets are the norm.
From Catalonian chef and restaurateur Ada Parellada comes arròs amb conill, a traditional rice dish with rabbit meat that’s designed to help finish leftovers and prevent food waste. If unavailable, the rabbit can be replaced with another local meat.
And in the spirit of minimal impact, both recipes can be easily prepared at home using just a single pot.
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