Saffron Gorilla Beans & Granadilla Lamb Chops

The Democratic Republic of Congo is a country of vast natural wealth, boasting a laundry list  of minerals including diamonds, gold copper and cobalt. The country is potentially one of the richest countries on earth but a legacy of colonialism, slavery, exploitation and corruption has meant that it has not been able to live up to its full potential - yet. A country that has known conflict for the vast majority of its existence, culminating in the The Great War of Africa which took place from 1998 - 2003 and drew in 9 African countries and 25 armed groups resulted in over 5.4 million deaths through conflict, disease and starvation. Not forgetting the 2 million that were displaced, this tragedy ranks as the worst conflict worldwide since the Second World War. 

Before independence in 1960, The Democratic Republic of Congo was a Belgian Colony from 1908. To be more accurate, following the King Leopold II’s efforts to have the Belgian government secure the Congo Basin as part of their colonial expansion, he eventually established a colony himself as from 1885, following the government’s lukewarm response to his overtures. What followed was a violent system of economic exploitation as the country’s natural wealth, mainly rubber was pillaged. This period ranking highly in Africa’s storied past. The images of amputated limbs and anguish difficult to erase. Eventually,  international pressure resulted in Belgium officially taking administrative responsibility from the monarchy in 1908. 

Returning to modern day DRC and the second order effects of the country’s history, the emergence of the Gorilla Bean (or Red Congo Bean for those with a less playful imagination) is contributing it’s nutritional building blocks to what is a highly resilient and optimistic population. Anemia is a rampant condition in the country and the Gorilla bean is doing it’s part to contribute towards the improvement in maternal mortality and low zinc associated with stunting children. Containing up to double the iron and 70% more zinc than regular beans, the Gorilla bean that was developed by researchers in DRC, Rwanda and Colombia is truly a force to be reckoned with and worthy of consideration for dissemination throughout the continent, especially because its protein content rivals that of meat. Decidedly African in general and Congolese in particular, this is an innovation that we can all be proud of. We can reimagine the fortunes of the DRC with these minute but necessary creations. 

In this dish, the Gorilla bean is celebrated in two ways; as is and as the platform for the lamb in the form of a purée. Boiled in seasoned water for over an 1.5 hours until the hard shell is broken down to unleash its flavor, the addition of butter and a few threads of saffron blend perfectly with the bean creating a flavor and aroma that gives reverence to this notable ingredient and its nation building qualities. 

There are numerous chapters that one can write about the story of the Democratic Republic of Congo but I am afraid that I couldn’t possibly do these justice in these passages. But if you ever get your hands on some of these beans, please take the time to contemplate and read up on the journey that the  DRC has had to take to this point and while difficult, I would encourage to you look to the future with optimism at the future of this beautiful country which, through these innovations, is demonstrating that it’s wealth goes way beyond minerals and is founded on a spirit of resilience.