Cooking

Watch Douglass Williams cook sustainably in ‘Tomorrow’s Menu’

FoodNews

Award-winning Boston chef Douglass Williams explores solutions to more sustainable food systems, from plant-based meats to shipping container farms, then cooks with them in “Tomorrow’s Menu.”

A still from the series "Tomorrow's Menu" with chef Douglass Williams, right.

The Museum of Science is launching a cooking series called “Tomorrow’s Menu,” which features chef Douglass Williams of MIDA and explores ways to make our food systems more sustainable. Courtesy of the Museum of Science

In the fight against climate change, how we get food and what we eat both exacerbates the problem and threatens what’s available to put on our tables, pushing scientists to urgently find sustainable solutions for our food systems.

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Cooking

Curry chicken with escovitch pickle and mofongo recipe

This recipe is a real showcase of the best of Caribbean cooking – spicy chicken curry, tangy escovitch pickle and mashed plantain mofongo.

You will need Andi Oliver’s green seasoning for this recipe.

Ingredients

For the chicken

For the escovitch pickle

For the mofongo

  • 2 tbsp neutral oil, such as rapeseed or sunflower oil, for frying
  • 200g/7oz streaky bacon, thinly sliced
  • 7 unripe green plantains or bananas, peeled and chopped into even-sized chunks
  • 6 garlic cloves, peeled and left whole
  • a handful of pork scratchings
  • 2 tbsp good-quality extra virgin olive oil
  • 1 lime, juice only
  • 4 tbsp caramelised onions
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