Masterclass - Vegan Ethiopian 

Vegan Ethiopian 

Date and Time

Sunday 2nd February 2020

10:00am - 3:00pm

Cost

£84 (£64 concessions) inclusive of VAT

Location

Made In Hackney
Food For All Basement
3 Cazenove Road
London
N16 6PA
UK

For directions click here

Sorry, this event is now fully booked!
Please see our calendar for more events.

The Event

" I'll show you how to make delicious and healthy plant-based versions of authentic Ethiopian dishes with love, inspired by recipes handed down through generations." Woin Tegegn, Ethiopic Kitchen vegan caterers.

  • Discover how to make ‘Kita’ (a spicy flat bread) made using nutrient-rich teff flour 
  • How to make Ethiopian Spiced tea  
  • Learn to make tasty Ethiopian spring rolls as a starter 
  • How to make delicious authentic main course dishes such as ‘Kei Miser Wot’, ‘Alicha Miser Wot’, ‘Gomen’ and vegan ‘Kitfo’. 
  • Make sweet Ethiopian-style pancakes using a traditional spice blend
  • A delicious plant based lunch and take-home recipe pack 
  • 10% discount in neighbouring wholefood shop, Food for All

Fee: £84 (£66 Concession**) includes a delicious plant based organic lunch.

Woin is a chef with a specialism in authentic Ethiopian cuisine. Always a passionate cook, she left a career in IT to pursue her dream of becoming a full-time chef. She travelled extensively around Ethiopia to research the authentic recipes and ingredients of different regions before coming home and launching her catering company Ethiopic Kitchen and taking her sumptuous buffet style feasts to clients such as Amnesty International. She teaches cookery at Migrateful and is a community class teacher and masterclass teacher at Made In Hackney. She is also a very busy mum of three. 

Gorgeous photos courtesy of Casey Lazonick 

* This fee is used to fund our programme of free courses to vulnerable and low-income ommunity groups. By attending a Made In Hackney masterclass you get a great day of learning AND you’re providing our charity with essential funds for us to continue our work with vulnerable community groups.

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

Vouchers: To redeem a voucher purchased on our site, please contact us to book a place. If contacting us by email please attach your voucher. If telephoning, have your voucher to hand so you can quote the voucher number. N.B. For classes in our VIP Series an additional fee will apply

For information: info@madeinhackney.org / 020 8442 4266

Location: Made In Hackney, Food For All Basement, 3 Cazenove Rd, Stoke Newington, London, N16 6PA. Regretfully, the kitchen is not wheelchair accessible.

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.


Masterclass Prices and VAT from January 2019

Stop press! Due to our growth (a good thing!) Made In Hackney is now VAT registered. This means from January 20th 2019 our masterclasses prices must include VAT - raising our prices by 20%. This is a legal requirement. Thanks for your understanding.



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.