Stir fry the spinach with the garlic until it has shrunk and chop it finely. Melt the butter and add the flour, simmer for 3 minutes while stirring. Add the milk and the nutmeg and pepper and salt to taste. Bring this slowly to the boil, whilst stirring. Switch off the heat. Stir in the egg yolks and the spinach. Beat the agg whites until stiff and carefully stir them into the spinach mix. Put the mixture into soufflé molds and bake the soufflés 20-30 minutes at 200 degrees Celsius.

Inspired by the book "Karibu, welcome to the cooking of Kenya" by Ann Gardner.

Stir fry the onions and garlic 3 minutes. Add the mushrooms and stir fry a few minutes more on high heat. Puree the chickpeas, add this to the mushroom mixture, as well as the coriander, cumin, hazelnuts, sambal and bread crumbs. Refrigerate the mixture for half an hour and shape it into burgers; dust them with flour. Fry the burgers 3 minutes per side in olive oil.