Recorded Online Cookery Class - Vegan Carnival Street Food

Vegan Carnival Street Food

Date and Time

Sunday 24th October 2021

6:00pm - 8:00pm


Fee*: £15 Standard / £7.50  Concessions**/ £3 Unwaged 


Zoom, details to be provided via email (usually the day before the class). Check your junk mail if need be!

This a past event and is no longer avaliable.
Please see our calendar for upcoming events.

The Event

Join supremely talented plant based chef and TV personality, Michael Ninvalle, to learn how to make tasty carnival-style dishes packed with authentic flavours from the Caribbean...

This recording of a live class will include:

  • Make melt-in-your-mouth authentic pholorie, deep fried spicy split pea dough served with tangy tamarind sauce  - a very popular street snack throughout the Caribbean
  • Learn to make a nourishing coconut corn soup with yellow split peas, bursting with flavour
  • How to make chow, a wonderfully refreshing traditional dish from Trinidad made with fruit, spices and fresh herbs using your choice of mango, pineapple or cucumber
  • Carnival music and optional whining (dancing) included!
  • Get the low down on Caribbean herbs and spices
  • Plating and presentation
  • Link to recording valid for 7 days
  • Recipe handout with bonus recipes

For ingredients and equipment needed see below

About Michael

Chef Ninvalle is a plant based chef, television personality, and soon-to-be author with the release of his anticipated first cookbook. He has had various cooking shows produced by Synergy TV in the Caribbean where he was born and lived most of his life. He now lives in London where he has cheffed in a Michelin star restaurant and now works as a restaurant head chef, as well as a private chef for the rich and famous.


PHOLOURIE (1 serving) -  at least for Michael, but if you can refrain from having all it can easily be shared between 3 people!

  • 2 cups flour (preferably self-raising flour)
  • 1/2 cup chickpea flour (gram flour)
  • 1/4 teaspoon jeera (cumin)
  • 2 teaspoon salt
  • 2 teaspoon turmeric
  • 2 teaspoon yeast
  • 1 1/2 tablespoon baking powder
  • 1 1/2- 2 cups warm water (to be added little at a time)
  • 1 teaspoon minced coriander  
  • 3 cups oil (frying) coconut oil is an option

 CORN SOUP (3 servings)

  • 2 heads of corn (or 4 fresh corn cobettes, tinned sweetcorn not suitable for this recipe)
  • 1 onion large
  • 4 garlic pieces
  • Celery (25g)
  • 1 bunch coriander
  • 1 piece of ginger
  • 1 scotch bonnet (optional heat)
  • 1 1/2 cup yellow split peas (we strongly recommend these are soaked overnight, or if that's not possible put on to boil at least an hour before the class)
  • 1 large carrot (peeled and thinly sliced rings)
  • 2 potatoes peeled and cubed (optional)
  • 2 tins coconut milk
  • 3 veg stock cubes.
  • Salt and pepper to taste
  • 2 cups water

TRINI CHOW (2 servings)

  • Fruit of choice (2 mangoes, 1 pineapple or 2 cucumbers)
  • Green seasoning (3 cloves garlic, 1/2 onion, thyme, shadow beni (coriander/cilantro)  
  • 1 Scotch bonnet pepper
  • Sea salt, pepper



  • 1 tube tamarind paste
  • 5 cloves garlic
  • 2 teaspoons sea salt
  • Green seasoning
  • Coconut sugar to taste (or use brown sugar)
  • Fresh chopped coriander to top near the end


MANGO SAUCE: used in doubles and pholourie

  • 2 raw, green, firm mangoes
  • 4 cups water, more if water evaporates quickly
  • Xylitol or Stevia to taste (or use sugar)
  • 2 teaspoons anchar massala (garam masala/cumin)
  • 2 teaspoons toasted ground cumin (geera)
  • 1/4 teaspoon turmeric
  • 1 teaspoon sea salt, or more to taste

Optional but highly recommended

  • 2 cloves garlic
  • 1 teaspoon ground bandhania(cilantro)
  • hot pepper, finely chopped scotch bonnet


  • 2 cups fresh herbs (coriander and parsley)
  • 1 cup water
  • 3 Garlic cloves
  • 1 Scotch bonnet pepper (or any type of chilli pepper), chopped rough
  • Half a lime
  • Sea salt (pinch)


  • Medium to large Pots for cooking/frying x4
  • Peeler
  • Knifes
  • Can opener
  • Bowls x3
  • Chopping board
  • Spoons
  • Blender
  • Measuring cups/spoons

    Fee*: £15 Standard / £7.50  Concessions**/ £3 Unwaged 

    *All funds raised go towards our community meal service providing free nutritious, tasty meals to households who need them during these challenging times. 

    **Concessionary rate available for students, pensioners and low waged

    If you are able to donate to our crowdfunder please visit

    If you would like to be added to our FREE online community class mailing list - just drop a line to Please note that, in the interest of fairness, opportunities to attend free classes are limited. 

    Refunds: we require a minimum of 24 hours' notice for any cancellations or transfers once you have booked onto a class.

    For information: / 020 8442 4266

      Location: Zoom, details to be provided via email (usually the day before the class). Check your junk mail if need be!

      Allergen Alert
      Made In Hackney uses cereals containing gluten namely: wheat (spelt and khorasan wheat), rye, barley, oats; peanuts; all other nuts; sesame; all other seeds; soybeans; celery and celeriac; mustard; sulphur dioxide/sulphites; lupin; tomatoes and other allergens in it's classes. Our food is freshly prepared in our busy cookery school kitchen that handles allergens, so we cannot guarantee that our food and drinks are allergen-free. Even in classes where these ingredients are not being used, they will be on site in our store rooms and our equipment will have previously come into contact with them. Participants attend at their own risk.