• 50 GRAM CASHEW NUTS
• 1 TBSP COARSE SEA SALT
• 2 TBSP CORIANDER SEEDS
• 1 TBSP CUMIN SEEDS
• 1 TBSP GREEN PEPPER CORNS
• 1 TSP CINNAMON

• 1 KG TOMATOES, peeled
• 2 TBSP OLIVE OIL
• 3 CLOVES GARLIC, chopped
• FRESH MILLED BLACK PEPPER
• 1 TSP SALT

Mix all ingredients together and toast in a hot frying pan with a drop of oil. Cool down and grind in a food processor. Sprinkle on rice, buttered toast of poached egg.

This recipe have been borrowed and slightly adapted from Laurie Colwin's fantastic cookbook "More home cooking".

The 22nd of March is World Water Day. Dukka is very dry - serve it as a symbolic example. Click on culinary calendar for more links between cooking and celebration.

Put the tomatoes on an oven dish and sprinkle top and bottom with olive oil, garlic, pepper and salt. Bake in the oven at 150 degrees for approximately 4 hours, until they are brown on all sides. Turn them around a little every half hour.