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Sesame seeds, both black and white, are an important ingredient in Asian, Middle Eastern and African cooking. The seeds are taken from the pods of the sesamum plant, which grows in tropical regions around the world. Rich in iron, magnesium and vitamins B and E, sesame seeds are a nutritious addition to many dishes, ground or whole. Black sesame seeds have a stronger flavor than the white variety and are commonly sprinkled over rice, sushi, salads and omelets.

It is important to roast black sesame seeds to enhance their flavor and aroma. Just add the seeds to a dry frying pan over low heat and stir constantly for about five minutes. It is hard to tell when the seeds are roasted, as they do not change color much, but the aroma should give a clue as to when they’re done.

Grinding the seeds is a good way to release their oil, fragrance and nutty flavor, but ground sesame seeds must be used fresh. Crush them roughly with a mortar and pestle.

A well-known Japanese dish called kurogame ramen (black sesame noodles) inspired my recipe for this week. I added homemade chicken broth, grilled chicken breast and bean sprouts for extra protein. You can replace the chicken broth with pork broth for a richer taste. Enjoy!

Black sesame ramen with grilled chicken breast

The broth has a distinctive black sesame flavor with the taste of chicken, chillies, onion and a touch of garlic. The tangy flavor of the grilled chicken compliments the ramen. The color of the broth may look a little dull, with its dark gray color, but it tastes so good!

Serves 4

Ingredients:

For the chicken stock/broth:

400 grams chicken bones; 1 large onion (200 grams), peeled and chopped roughly; 2 carrots, peeled and chopped roughly; 2 spring onions, chopped roughly; 4 cloves of garlic, peeled; 5 black peppercorns; 1.5 liters water;

200 grams fresh noodles; 1 large onion, peeled and chopped finely; 3 cloves of garlic, peeled and chopped finely; 5 dried bird’s-eye chilies (optional), softened with hot water and ground; 6 tablespoons roasted and ground black sesame seeds; 3 tablespoons soya sauce; 2 tablespoons sesame oil; 2 tablespoons vegetable oil; 200 grams bean sprouts, rinsed with mineral water; 1.5 liters homemade chicken broth; 2 tablespoons chopped green onion; salt and black pepper to taste.

For the chicken:

4 chicken breasts; juice of 2 limes; 2-3 tablespoons of vegetable oil; salt and black pepper to season.

Directions:

1. Put all the chicken stock ingredients into a big pot, bring them to a boil and simmer for one hour.

2. Season the chicken breast fillets with salt and black pepper. Drizzle with oil. Heat a griddle pan until very hot. Cook the chicken 5-6 minutes each side, turn off the heat and cover it to let it cook through while you are preparing the ramen.

3. Heat a large pan and add the vegetable oil. Add the onion and saute for 5-6 minutes until soft, then add the garlic and saute for another 2 minutes. Put the mixture in a food processor or blender, add half of the stock and blend it. Pour the mixture into a pan, add the rest of the stock and bring to a boil.

4. Add the ground chillies, soy sauce, salt and black pepper. Simmer for 10 minutes.

5. Add the noodles and cook for 2-3 minutes.

6. Divide the noodles and broth into 4 large bowls.

7. Drizzle with sesame oil, add the sliced, grilled chicken and garnish with bean sprouts and chopped green onion. Serve while hot.

Petty Elliott has been writing about food and giving cooking demonstrations for more than five years. Her book on Indonesian cuisine, “Papaya Flower,” was published in 2009.