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


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


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

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

Photo credit to @minhasjanta


Moi Moi 


  • 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.


  • 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: / 020 8442 4266

Location: Zoom, details to be provided via email (usually the day before the class)

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.