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I’ve LOVED seeing what you’re doing with your Tumami this week, particularly the different variations on THIS theme:
Sourdough, some sort of salty creamy thing (butter, Persian feta, goat’s cheese, all great!), plus rich accoutrement like eggs and/or avocado for extra richness/colour.

Think of it like truffle paste - you really don’t need much, and it changes the dimension of the whole dish.

Because of its tomatoey sweetness and tang on the front palate, you’ll get the instant play between fat-acid that keeps you going back in for more (“Morrish” is how it’s been described a lot this week) and then the caramelly fermented funk of black garlic that comes through in the middle and lingers is what takes it to the next level of umami (that’s the “savoury” bit of the Taste Table) and rounds out for the ultimate in sensory satisfaction. Just two Veg getting things done, really.

Lots of stockists coming on board from this weekend too (Hi! Yay! Thanks! 😻👋!) so see my Highlights to check for when your local gets their first drop!
Please keep the cookspo going with how you’re using it/eating it straight off a spoon/lid like The Nut... I’m seeing bubbling pots and cheese toasties in my feed’s future 🤩
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