Super Foods Straight from the Land

Chop Suey can’t help but draw a thread between the Alentejo and another land known for longevity: Okinawa, Japan. In both places, food is more than sustenance, it is wisdom passed down through generations.

In Okinawa, the purple sweet potato, mildly sweet and earthy, has long been a cornerstone of the traditional diet and is often linked to long, healthy lives. Rich in antioxidants, it is believed to help fight inflammation and protect against chronic illness. Locals bake it, steam it, mash it, or transform it into vibrant desserts.

Inspired by these traditions, Chop Suey reimagines the purple sweet potato as a velvety hummus spread, strikingly purple, beautifully nourishing, and perfect as a snack or appetizer.

RECIPE

Peel and cut the purple sweet potato into small pieces and steam for about 10 minutes until soft. Toast the cumin seeds, then grind them with the salt in a mortar.

Add the steamed potato, chickpeas, tahini, lemon juice and zest, and garlic to a bowl and blend with a stick blender. Slowly add the chickpea liquid until smooth, adding a little water if needed.

Serve in a bowl, drizzle with olive oil, and finish with chopped basil and toasted sesame seeds. ✨