Cereals are the seeds of grasses, with traditional examples being rice, wheat, barley, oats, maize, and millet. It is not an exaggeration to say that these foods have played a fundamental role in the development of human civilizations throughout the world. Along with beans, grains provide all the amino acids necessary for proper nutrition. As a result, people can live on just a mixture of grains and beans. This makes agriculture and complex civilizations possible and is why so many early civilizations have excelled on this diet. Take, for example, the Mayans of South America (corn and beans), the Egyptians (wheat and beans or lentils), the Celts (wheat or oats and ancho [fava] beans) and China (rice and beans), including the Kingdom of Benin, West Africa (millet and beans).

Even today, our staple foods are based on grains (bread, rice, porridge and breakfast cereals) and we would find life very difficult without these products. Then, of course, the flour made from these grains is made into cakes, pies, pies, and all manner of sweets.

Below you’ll find two classic recipes, the first for a traditional bean and bulgur (cracked) wheat pilaf and the second for a more modern version of sweet corn roasted in its own husk with horseradish butter.

Bean and bulgur wheat pilaf

Ingredients:

2 butter spoons

1 small onion, chopped

1/8 teaspoon salt

1/8 teaspoon turmeric

1/2 teaspoon thyme

140 g bulgur wheat

420 ml of water

60 ml soy sauce (or tamari soy sauce)

salt and freshly ground black pepper, to taste

100g black-eyed peas, cooked and drained

2 tablespoons carrots, grated

2 tablespoons celery, chopped

1 tablespoon chopped raisins (optional)

2 tablespoons fresh parsley, chopped

Method:

Heat the oil in a pan and use to fry the onion for about 3 minutes before adding the thyme and turmeric. Fry for a further 1 minute, then add the bulgur wheat and fry, stirring continuously, for a further 3 minutes. Add the water and soy sauce, then season with salt and black pepper. Bring the mixture to a simmer, cover, and cook for about 25 minutes, or until the bulgur is almost soft.

Add the black-eyed beans, celery, and carrot, then cover the pot tightly, turn off the heat, and allow to steam for 5 minutes. When ready, add the raisins and parsley and serve.

Roasted Corn with Horseradish Butter

Ingredients:

100g butter, softened

3 tablespoons creamed horseradish

8 ears of corn, husk on

Method:

In a bowl, cream together the butter and horseradish until smooth, then set aside half. Place the rest on a sheet of cling film (plastic wrap) and form into a log. Transfer to the refrigerator to solidify.

Carefully remove the corn husks to about 3 cm from the base of the cob. Discard silks, then rub corn cobs evenly with butter mixture (reserved half). Re-wrap the corn husks around the ears and tie at the top with kitchen string. Soak, covered, in cold water for about 20 minutes.

Preheat your barbecue, then add the ears of corn and cook about 12cm above the heat surface. Cook for about 15 minutes, turning occasionally. Remove from heat, then cut the cold butter into rings and serve with the corn.