Recorded Online Cookery Class - Vegan Groundnut Stew & Jollof Rice

Vegan Groundnut Stew & Jollof Rice

Date and Time

Sunday 17th October 2021

5:30pm - 7:30pm

Cost

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.  

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

Join the incredible multi-talented Bettylicious all the way from her family home in Sierra Leone to learn how to cook West African vegan soul food...

This recording of a live class will include:

  • Learn to make a hearty Groundnut, Chick pea, Carrot & Spinach Stew - a classic West African dish
  • How to make ‘Bettylicious’ Jollof Rice, a popular West African rice dish, commonly served on special occasions and for celebrations
  • How to create wholesome and nutritious plant based African dishes
  • Link to recording valid for 7 days
  • Recipe handout

For ingredients and equipment needed see below

INGREDIENTS LIST

Groundnut Chickpea, Carrot & Spinach Stew from the Community Comfort recipe book * coordinated by Riaz Phillips

*Little heads up all the recipes are not vegan (but there is a veggie and vegan section) & we're happy to help with veganising tips for any of the non-vegan dishes.

(serves 4)

  • 1 medium onion, quartered (roughly chopped)
  • ½ scotch bonnet pepper, deseeded (or any chilli)
  • 1 inch piece of fresh ginger
  • 2 garlic cloves
  • 1 sweet red pepper, deseeded, quartered and roughly chopped
  • 400g tin chopped tomatoes or 2 medium fresh tomatoes
  • 1 tbsp tomato puree
  • 2 vegetable stock cubes
  • 200ml cold water
  • 2 medium carrots, chopped into 1” chunks
  • 2 tins / 800g of chickpeas drained and rinsed with water
  • 3 tablespoons peanut butter (crunchy or smooth)
  • 150g / 2 heaped handfuls of baby spinach  (roughly chopped)
  • 1/2 teaspoon cinnamon
  • 1 teaspoon ground black pepper

‘Bettylicious’ Jollof Rice  

  • 2 cups of basmati rice
  • 3 large fresh tomatoes or 1 tin of chopped tomatoes
  • 3 – 4 medium sized onions (English, Spanish or brown)
  • 1 tablespoon tomato puree
  • 1 inch of fresh ginger
  • 3 cloves of fresh garlic
  • 1 large red sweet pepper (deseeded)
  • Half a scotch bonnet pepper (or any chilli)
  • 1 teaspoon paprika
  • 3 vegetable stock cubes
  • 3 tablespoons vegetable/sunflower oil

EQUIPMENT LIST 

  • Chopping board 
  • Pestal and mortar 
  • Blender 
  • 2 Knives 
  • Vegetable peeler 
  • Several wooden spoons 
  • 1 mixing bowl 

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 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 7 days' 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!

    beautiful image by @minhasjanta


    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.