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Digital Subscriptions > DIVA Magazine > September 2016 > COOKING WITH JACK Black Bean Tarkari

COOKING WITH JACK Black Bean Tarkari

HUNGRY? CHECK OUT A NEW DELICIOUS RECIPE OF JACK’S IN EACH ISSUE. THIS MONTH, BLACK BEAN TARKARI

This recipe was, in part, inspired by a tarkari dish on the menu of my local Nepalese takeaway, Yak And Yeti. I had moved back to Southend from the dizzy heights of the busy big city, finished lugging several car-boots of boxes up two flights of stairs, and before I knew it, it was late and I was hungry. Rather than locate the box with the kitchen equipment in it, I picked up a pile of the takeaway menus that littered the hallways of the vacant home, and rifled through. Yak And Yeti caught my eye, if only for the name, and a curiosity about Nepalese cuisine. I made it myself some months later, substituting their chicken for my own tin of black beans, and it was a triumph. The original recipe uses mango, but mine uses tinned peaches, as they are cheaper. For the real deal, sling a sliced mango in too, but I’ve had both and they are equally splendid.

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About DIVA Magazine

Our September issue cover star is chat show host Ellen DeGeneres Also in this issue Jack Monroe: My crowdfunding success story PLUS a tasty new recipe Phyll Opoku-Gyimah: Why we must support #BlackLivesMatter Vicky Beeching: How to survive the toughest of times Heather Peace shares her tips on preparing for parenthood Eleanor Margolis on why there’s nothing more lesbian than a boy crush Jay Bernard on the inspirational Sisters Uncut Why are 73% of lesbian and bi women still not fully out at work? Gemma Whelan: the Game of Thrones star on why she loves kissing women Hope Powell: Changing the game for women’s football Mrs & Mrs Spraggan: Lucy and Georgina share their wedding day with us Sophie Ward interviews Liz Carr on her new musical Plus all the very best in life, scene, books, film, music and TV.
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