Recorded Online Cookery Class - West African Plant Based Cuisine

West African Plant Based Cuisine

Date and Time

Sunday 4th July 2021

10:30am - 1:00pm

Cost

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

Location

Zoom, details to be provided via email. 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 West African Plant-Based Chef, founder of Uziiza and Vegan Melanated Magazine, Duchess Nena, for this special class learning to make a veganised version of Nigerian celebration dish Moin Moin served with Green Fry and Soaked Garri to drink. 

Moin Moin is a steamed savoury pudding make from black-eyed beans, served beautifully wrapped in an itere leaf and is often eaten at celebrations and parties. The traditional recipe includes crayfish and eggs so you will learn to make a veganised version with no compromise on flavour. Green fry is exactly that – a stir fry of leafy greens. Soaked garri is a nutritious drink often consumed at the end of the month (you know those days just before pay-day) with optional peanuts, plant-milk, grated coconut and sweetener added for taste. This is not to be confused with the firmer dough like garri eaten as an accompaniment to stews - although it is made from the same thing - fried cassava flakes which are called garri. Nena says posh people might refer to them as fried cassava flakes.  

This live interactive class will include:

  • How to shell and prepare the black eyed beans
  • How to make the Moin Moin mixture from scratch  
  • How to wrap the Moin Moin using itere or banana leaves
  • How to season the Moin Moin to different levels of heat
  • How to prepare the Soaked Garri drink 
  • Making a green fry to accompany your Moin Moin
  • The chance to ask Nena questions 

About Nena

Nena Ubani (also known as Duchess Nena) is a self-taught vegan chef, television & radio personality, author, and master herbalist. She developed an interest in cooking 20 years ago while working as a sous chef in a restaurant. Her interest in cooking and creating recipes were revived when she became vegan four years ago. Nena believes that food is medicine and incorporates healing herbs in her cooking.

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 more than this please visit https://www.crowdfunder.co.uk/...

If you are unable to donate you can register your interest in our new FREE online community classes - just drop a line to classes@madeinhackney.org

Photo credit to @minhasjanta

INGREDIENTS LIST

Moi Moi 

Ingredients

  • 1 cup Black-eyed beans soaked overnight (if you don't get the chance to soak them you can use de-shelled beans instead found in Afro-Caribbean shops)
  • 1 tablespoon oil of choice
  • 1 white onion bulb
  • 2 bouillon cubes
  • ½ Red bell pepper
  • 1 scotch bonnet
  • ½ cup water
  • 2 tomatoes
  • Etere (moimoi leaves), Banana leaves or small ovenware with lids*

Soaked Garri (Drink) 

  • 1/2 cup Gari
  • 1/2 cup of Peanuts / Coconut / Almonds (or use a mixture of all 3) - optional 
  • 1 teaspoon sweetener (maple syrup, coconut sugar etc) - optional

Green Fry

  • 2 cups greens such as Spinach or/and Kale - you can use your favourite greens
  • ½ Red onion
  • Salt
  • ¼ scotch bonnet
  • 1 tablespoon oil

*Etere leaves are preferable and give the dish a unique taste. You can find them in most Afro-Caribbean shops. Use ovenware as an alternative to cook the beans if the leaves cannot be found to use as a wrapping.

 EQUIPMENT LIST

  • Medium Pot
  • Blender / Food processor
  • Knife
  • Chopping board 

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)