Food and drink carry within them powerful triggers to transport us in time and place and what more delicious destination could there be than Colombia?! This South American country is one of the most celebrated coffee producing origins in the world and full of tantalising, varied food treats to feast on.
Given this love for Colombia, we’re always stoked when the fresh crop arrives into our roastery, especially the recently landed trio from Leonid Ramirez. When we saw that the legends at social enterprise Free to Feed were hosting a Colombian Fiesta featuring Verena and her incredible Cartagena inspired cooking, we could think of nothing better to pair Leonid’s coffee with! We’ve donated a bunch of Leonid’s exciting micro-lots that will be served up as free filter coffee alongside Verena’s treats – a true celebration of Colombia’s flavours.
If you’re in Melbourne, get along to “Welcome to Mama’s kitchen” on Saturday 26th March – live music, tasty Colombian brunch/lunch to purchase plus free filters of Leonid’s coffee (first come first served until we’re done!).
Did you know? Free to Feed is an inspiring social enterprise empowering people seeking asylum and refugees to overcome barriers to social and economic inclusion through the creation of shared food experiences. Positive impact through delicious food and coffee? Totally up our alley!
To whet your appetite, or for those unable to make it, Verena has generously shared her recipe for Enyucado (Cassava Cake) which we can’t wait to bake up! Enjoy.
VERENA’S ENYUCADO (CASSAVA CAKE) MAKES 12 INGREDIENTS
- 500gms Defrosted Grated/ Shredded Cassava
- 200gms Feta Cheese, grated
- 100gms Caster Sugar
- 150gms Butter, cut into cubes & at room temperature
- ¾ cup Defrosted Grated Coconut
- 125gms Coconut Milk
- 5 gms Whole Aniseed Seeds
- Preheat oven to 200C
- Place all of the ingredients into a large bowl and mix well to combine
- Place the mixture into a lined baking tray approx 25cm by 30cm
- Bake 45-50mins until golden brown. Remove from oven tray and cool
- Cool and sprinkle with white sugar, cut into diamonds and serve