The theme of Black History Month this year is ‘Honouring our Communities’ and, as such, Metro is celebrating the Black people doing amazing things for food and culture in the capital.
The Diaspora Dish, Metro’s newsletter focusing on African and Caribbean chefs from across the diaspora, is back for a second series. For the last edition of the series, we speak to hospitality couple, founders of All Roads in Brixton, Malika Green and Paschelle Brown.
Most couples spend their engagement party busy celebrating and sipping on champagne. But when the catering fell through at Malika and Paschelle’s, they jumped into the kitchen themselves to save the day.
‘We’re used to assuming all of the work and being responsible for everything – so it was hard but doable!’, Paschelle says
They’re both no strangers to doing a bit of everything. In fact, at All Roads, Malika is also the resident DJ, curating the playlist during the week.
All Roads opened back in May 2026, their supper club turned restaurant – and it’s a real community spot serving up comfort food in Atlantic Road.
On the menu, you’ll find European and Southern American fare in dishes like Creole Shrimp, Mackerel Toast and Cornbread.
The European influences on the menu come from being born in the UK and not having access to pricier holidays. ‘So when we did go on holiday, it would be to somewhere in Europe.’
And when we meet Malika and Paschelle, they show us exactly how to make their Whip + Chips.
Sign up to The Diaspora Dish to read the full interview.
How to whip up their creamy vegan invention, Whip + Chips
This is no ordinary appetiser. It starts with creamy butterbean whip and is topped with sweet pickled peppers, pink onions, soy pecans, red pepper oil and crispy shaved cassava.
Serves six
Preparation: 15 minutes 🕖
Ingredients
Butterbean Whip
2 × 400g tins butterbeans, drained
1 garlic clove
80ml extra virgin olive oil
Juice of ½ lemon
½ tsp white pepper
Salt to taste
Sweet Pickled Cherry Peppers
250g sweet cherry peppers
150ml white wine vinegar
150ml water
75g caster sugar
10g salt
Pickled Pink Onions
2 red onions, finely sliced
200ml white wine vinegar
200ml water
50g caster sugar
10g salt
Red Pepper Oil
2 red peppers
1 Scotch bonnet
500ml rapeseed oil
Soy Pecans
150g pecans
40ml soy sauce
30ml maple syrup
Pinch of salt
Instructions
Butterbean Whip
Blend all ingredients until smooth, adding a splash of the bean liquid if needed. Season to taste.
Sweet Pickled Cherry Peppers
Bring the pickling liquor to a simmer, pour over the peppers and cool completely. Refrigerate overnight before serving.
Pickled Pink Onions
Pour the hot pickling liquor over the onions and leave to cool before refrigerating.
Red Pepper Oil
Blend the peppers, simmer gently in the oil for 20 minutes, cool over ice, then strain.
Soy Pecans
Toss together and roast at 160°C for 10–12 minutes. Cool and roughly chop.
Serve
30g butterbean whip
8g sweet pickled peppers
8g pickled pink onions
3g soy pecans
5ml red pepper oil
Pinch paprika
Handful fried shaved cassava
Spread the whip onto the plate. Top with the peppers, onions and pecans, finish with the oil, paprika and crispy cassava.