Online Cook-Along - Vegan Ethiopian

Vegan Ethiopian

Date and Time

Saturday 12th September 2020

5:30pm - 7:30pm

Cost

Fee: Suggested donation £20 but any donation amounts accepted. All funds raised go towards our community meal service providing free nutritious, tasty meals to households who need them during these challenging times.

Location

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

Buy Ticket

The Event

Back by popular demand, plant based Ethiopian chef Woin Tegegn of vegan caterers Ethiopic Kitchen will teach you how to make some more delicious and healthy plant-based versions of authentic Ethiopian dishes with love, inspired by recipes handed down through generations..

The class will include:

  • How to make a delicious authentic spiced lentil stew; 'Alicha Misir Wot'
  • Make a tasty sautéed green cabbage, carrot and potato starter; 'Gomen'
  • How to make aromatic Ethiopian Spiced tea 'Kimem Shaye'
  • Opportunity to ask Woin questions
  • Recipe handout

For ingredients and equipment needed see below

About Woin

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. 

Fee: Suggested donation £20 but any donation amounts accepted.  All funds raised go towards our community meal service providing free nutritious, tasty meals to households who need them during these challenging times.

INGREDIENTS LIST

ALICHA MISIR WOT Lentil Stew

Serves:2

Ingredients:

  • 3 onions, finely chopped
  • 50 millilitres olive oil
  • 1 tablespoons garlic, finely minced
  • 1 teaspoons ginger, finely minced 
  • ½ teaspoons turmeric
  • 80g (3/4 cup) of red lentils, thoroughly washed
  • 2 green chillies
  • 1 litre boiled water
  • 1/4 teaspoon white pepper
  • a pinch of sea salt to taste

Gomen Sautéed of collard green cabbage, carrot and potato

Serves:2

Ingredients:

  • 2 onions, finely sliced
  • 50ml olive oil
  • 1 tablespoons of garlic, pureed
  • ¼ teaspoon turmeric
  • 2 medium carrots, cut into matchsticks
  • 2 medium potatoes cut into matchsticks
  • 200g (1 pack) green collard cabbage, sliced
  • Pinch of sea salt and black pepper
  • 2 green chillies cut into matchsticks

KIMEM SHAYE Spiced Tea

Serves:2

Ingredients:

  • 6 cardamom pods (crashed)
  • 1 teaspoon crushed cinnamon stick
  • 5 cloves
  • ¼ teaspoons of fresh ginger, crushed
  • 3 cups water

EQUIPMENT LIST

  • 1 medium pot
  • 1 wooden spoon
  • vegetable peeler
  • 1 colander
  • Large bowl
  • knife
  • Chopping board
  • Tea Pot
  • tea strainer
  • Pestle and mortar or coffee grinder to crush the spices (not essential)

              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

              LocationZoom, 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.