Studio H: The Marula Tree
Studio H – a South African design studio led by Hannerie Visser and JC Landman – is exploring the path to a sustainable future. Its recipe highlights the versatility of the marula, an indigenous fruit-bearing tree local to the Southern African miombo woodlands. Marula fruit and seeds are used by all of Southern Africa’s culinary cultures. They are a domestic resource but also have a spiritual aspect. Archaeological evidence of marula nut processing (as indicated by tools that are almost identical to those used today) dates back at least 2,000 years. For this dish, the studio recounts the multiple ways in which marulas can be processed and enjoyed.
The fruit
“The marula fruit is high in vitamin C, potassium, calcium and magnesium. It can be eaten fresh or pre-served either as Afrikaans-style maroela jelly (which is commonly eaten with venison) or fermented into fruit wines. Mukumbi is a marula wine made by the Vhavenda people. Brewers traditionally engage in muhwedzo rituals whereby, before anyone is permitted to drink the beverage, they offer a portion of mukumbi to their chief who assesses quality and thereafter declares the summer drinking season open. U phasa offerings are also made to ancestral spirits to bless the community for the season ahead. Afrikaner distillers often use marula fruits for theirmtwice-distilled mampoer moonshines. It is also made into Amarula cream liqueur. The Springbokkie (‘little Springbok’ in Afrikaans) is a popular cocktail shooter composed of crème de menthe and Amarula.”
The nut
“The marula ‘nut’ (actually, the seed inside the pip) can also be used to produce marula nut butters and ‘milks’ ideal for use in vegan dairy desserts. Vegan marula nut milk ice creams are wonderfully creamy in taste and texture – much more so than those made with other milk replacements.”
The oil
“Marula oil is a healthy source of carotenoids and vitamin E, which act as antioxidants to help prevent cell damage. Venda-style mukoki/muhwaba (pre-served, dried meat) is first flavoured with stamped seeds, onrulonga and marula oil (which also has an anti-bacterial preservation effect) before being dried and thus has a different flavour profile to biltong.”
The root
“The roots are used in various tea-like infusions medicinally.”
Leyu Li: Future Salad
Leyu Li, based in London, explores the boundaries between biotechnology, food and sociology through speculative fiction. For her dish, Leyu Li has created a colourful salad using fictionalised cultivated meat, proposing a world where hybrid meaty plants become the norm.
Unlike the Beyond Meat burgers we see on the shelves today, lab-grown meat is created by taking stem cells from animal muscle and placing them into a nutrient broth where they multiply and turn into muscle fibres. All of this is done without killing the animal and is a process which helps combat global warming. Studies have shown that meat production causes nearly 60 per cent of the agriculture industry's greenhouse gas emissions; lab-grown meat could be one of the many answers to climate change reform.
In Li’s salad, she mixes fictionalised ‘broccopork’, ‘mushchicken’, ‘peaf’, beefy kale and arugula; the plants’ surface on each ingredient works as scaffolding for the meat tissue cells to grow along their structures. All the greens in the salad have in-vitro meat tissues in veins and on the outer surfaces. The result is an example of how both meat and vegetables can combine into the same product, opening up the dialogue about lab-grown meat as the future of protein.
Broccopork (Broccoli + Pork)
“Stir fry broccopork for best results.”
Mushchicken (Mushroom + Chicken)
“Simmer mushchicken to make a new type of chicken soup.”
Peaf (Pea + Beef)
“Add peaf to cook a new kind of fried rice.”
Beefy Arugula and Kale
“Wash, chop and toss with the other ingredients to make the future salad.”
Sharp & Sour: Beans and Mussels
Founded by María Fuentenebro and Mario Mimoso, Sharp & Sour is a multidisciplinary design studio based in Madrid and Arnhem, and focused on the future of food. Fuentenebro and Mimoso believe the choices that we make about the food we eat can reverse the damage we have inflicted on the planet. Their bean and mussel soup is inspired by fabes con almejas, a traditional Spanish dish, and each ingredient has been selected for its positive impact on the planet: mussels that purify seawater, beans that regenerate soil, and seaweed, which can boost oxygen and effectively sequester carbon.
Water-purifying mussels
“Molluscs, including mussels, are rich in nutrients, sequester carbon and purify seawater. They thrive on microscopic organic matter, including agricultural runoff. They can be grown sustainably simply by lowering ropes into the sea to which they attach. They need no extra feed, and naturally regenerate the ecosystem in which they live.”
Nitrogen-fixing beans
“Beans play a vital role in maintaining soil health through their remarkable ability to ‘fix’ nitrogen. They act as natural fertilisers thanks to their symbiotic relationship with the bacteria in the soil, increasing its fertility without chemicals. Beans are highly nutritious, serving as a rich source of protein as well as fibre, vitamins and minerals.”
Oxygen-boosting seaweed
“Seaweed and algae play a crucial role in boosting oxygen levels in aquatic environments as well as in the atmosphere, contributing to more than half of the world's oxygen production. This process not only supports marine life but also helps to mitigate the effects of global warming by absorbing excess carbon dioxide from the atmosphere. They are also a valuable source of vitamins, minerals and omega-3 and, in the case of the spirulina and kelp featured in this recipe, provide a high dose of proteins too.”
Zero-waste bread
“What if we could create a system in which stale bread can be given a new life rather than be thrown away? This 'repurposed bread' is a mosaic of different regenerated breads, transformed into something new.”
Salt-tolerant Samphire
“Samphire can thrive in areas where traditional crops would struggle. It requires minimal freshwater to grow, making it a more sustainable alternative to other water-intensive crops. Rich in vitamins, minerals and antioxidants, samphire can offer a nutritious addition to many dishes.”
Air-purifying mushrooms
“While mushrooms themselves do not perform photosynthesis, certain species, such as mycorrhizal fungi, play a role in carbon sequestration and soil health. Additionally, some mushrooms have been found to effectively filter out harmful pollutants, making them not only a nutrient-dense food source but also an incredible air remediation powerhouse.”
This piece was published in Anima Issue 2, purchase a copy or subscribe here