Deconstructed: Tigernut Crumble with Mango Cream & Candied Zobo Flowers

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I love to repurpose things in the kitchen – whether its turning zobo flowers into sauce after making an infusion or making a crumble with leftover tigernut chaff from making kunnu aya, the milk.

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It works. Rather beautifully too.

Here’s what you have to do. Take your favourite crumble recipe and switch it up a bit – halve the flour and make up the rest with tigernut chaff. 

This recipe was inspired by Georgia – a contestant on Masterchef Australia who made a deconstructed crumble with meringues, etc. I like the idea of serving up various elements in a way that results in a stunning dish and that anyone can make.

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Deconstructed Tigernut Crumble with Mango Cream & Candied Zobo Flowers
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2405 calories
379 g
245 g
92 g
26 g
57 g
867 g
287 g
227 g
3 g
29 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 2405
Calories from Fat 812
% Daily Value *
Total Fat 92g
Saturated Fat 57g
Trans Fat 3g
Polyunsaturated Fat 5g
Monounsaturated Fat 24g
Cholesterol 245mg
Sodium 287mg
Total Carbohydrates 379g
Dietary Fiber 11g
Sugars 227g
Protein 26g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 1/2 cups tigernut chaff
  2. 1 1/2 cups plain flour, sieved
  3. 3/4 cup dark brown sugar
  4. 1 - 2 teaspoons of yaji, or to taste
  5. 1 teaspoon candied ginger, chopped up
  6. 100g unsalted butter, cut into chunks
  7. Pinch of salt
To serve
  1. Mango cream
  2. Vanilla ice cream
  3. (Agbalumo) salted caramel
  4. Candied Zobo Flowers
  1. Preheat your oven to 200ºC/400ºF/gas 6 and line a baking sheet with paper.
  2. In a bowl, combine the tigernut chaff, flour into a bowl and add the sugar, yaji, ginger and salt.
  3. Add the chunks of cold butter, rubbing it into the flour mix with until you get a mixture that looks a bit like fine breadcrumbs.
  4. Spread out on a paper lined tray and place in the oven to bake for 8-10 minutes until golden brown. Remove from oven and allow to cool. Transfer to a food processor and blitz to a coarse crumb. Set aside.
  5. Sprinkle the crumble topping on a baking sheet and bake in the centre of your preheated oven for up to 30 minutes, stirring often so the bits brown/ turn golden evenly.
  6. Remove once golden and crunchy and leave to cool.
  7. To serve, place some crumble on each serving plate, arrange mango cream and zobo flowers as you like. Top with a scoop or quenelle of vanilla ice cream, some salted caramel and tuck in.
  1. Double the recipe and freeze for later - use in free form desserts or as a snack
Kitchen Butterfly

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