Vegan East African Fusion 

Live Online Cookery Class - Vegan East African Fusion 

The Event

Join Kenyan-born Nishma Shah of from Award-Winning Vegan Educators & Caterers Shambhu's to learn how to create delicious and healthy East African dishes with a North Indian twist - the best from both culinary worlds!... 

The class will include:

• Making a East African style curry packed with flavour using protein-rich pigeon peas
• Making a soft delicately-spiced squash-infused roti (flatbread)
• Making a warm salad from cruciferous vegetables
• Creating fusion flavour bombs by combining spices
• Opportunity to ask Nishma questions
• Recipe handout

For ingredients and equipment needed see below

About Nishma

Nishma Shah is founder and chef of award-winning London-based plant-based food business, Shambhu's. She provides plant-based catering and teaches plant-based cookery in a number of settings.  Nishma is a Kenyan-born Gujarati Indian and so the fusion of the two culinary styles is very much part of her own life experience.  

Beautiful image by Amy Hiller (styling and photography)

INGREDIENTS

Bharazi – Carlin peas in coconut curry - Serves 2

• 400g canned carlin peas*

• 400 millilitres canned coconut milk (the thick & pure version, rather than that used for teas/coffee/cereal)

• 100g white onions (~1 large onion)

• 20g cooking apples

• 10g ginger 

• 1 tablespoon oil

• 1 or 2 green chillies (depending on desired heat)

• 50 millilitres water 

• 4 sprigs coriander for garnishing (optional)

• Sea salt to taste

*You can buy canned or dried Carlin peas from https://hodmedods.co.uk/ . If you buy dried you will need to soak them for 24 hours and then cook. Carlin peas can be substituted for Gungo peas, available in supermarkets (Dunn's River brand)

Spicy squash & turmeric infused roti - Serves 2

• 200g wholewheat flour/chappati flour

• 120g squash/pumpkin

• 10g ginger root

• 2 tablespoons tahini

• ½ teaspoon ground turmeric 

• 1 or 2 green chillies (depending on desired heat)

• 8 sprigs of coriander 

• Sea salt to taste

Sukuma wiki - Serves 4

Ingredients:

• 150g-200g kale/cavolo nero/spring greens

• 1 tablespoon oil (rapeseed/olive)

• 100g onions (~ 1 large onion)

• ¼ teaspoon turmeric

• 15-20 cherry tomatoes 

• 3 cloves garlic

• ¼ cup water 

• Sea salt to taste

EQUIPMENT

• Rolling pin and a flat surface/a wooden chopping board. (towel to stop the board from slipping)
• 2x saucepans
• Frying pan
• Lemon squeezer or use a sieve/tea strainer
• Fine grater/plane grater
• Wide bowl to knead the dough
• Wide bowl to wash/drain and keep your dry kale (preparation)
• Chopping board
• Measuring spoons (optional)
• Knives
• Sieve
• Potato masher (optional)
• Tin opener

Fee*: £20 Standard / £10 Concessions**/ £5 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 https://www.crowdfunder.co.uk/...

If you would like to be added to our FREE online community class mailing list - just drop a line to classes@madeinhackney.org. 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: classes@madeinhackney.org / 020 8442 4266

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