Live Online Cookery Class - West African Mushroom Suya & Dirty Yam Fries

West African Mushroom Suya & Dirty Yam Fries

Date and Time

Thursday 9th June 2022

6:00pm - 8:00pm

Cost

Fee*: £20 (£10 Concessions**/ £5 Unwaged)  All proceeds help fund our community meal service which continues to provide free nutritious, tasty meals to households struggling to access food and is still needed more than ever.

Location

The class will be held on Zoom. Zoom details will be provided in your booking confirmation email and in a reminder before the class, together with your recipes handout. If you have not received the reminder email by 4pm the day before the class please contact us at classes@madeinhackney.orgDo check your junk mail first!

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The Event

Join vegan chef, TV & radio personality and author, Nena Ubani - aka Duchess Nena to make a mouth-watering and authentic West African meal that’s a taste sensation!...

This live interactive class will include:

  • How to make an authentic plant based version of a popular West African dish: mushroom suya with spiced sauteed vegetables and dirty yam fries
  • How to make yaaji (the suya spice from scratch), widely used as a versatile rub and sprinkle to season
  • How to make suya with mushrooms to create a veganised traditional spicy dish with a modern twist and meaty texture. This dish is very popular with the hausa-fulani people of Northern West Africa
  • How to cut and shape the yams into chips, and then cook in an air fryer (or otherwise pan fry them)
  • How to make a wonderfully refreshing and health-boosting Nigerian mocktail: Chapman drink featuring cucumber, lemon, grenadine and Angostura bitters 
  • Health benefits of each dish and using an air fryer
  • Learn traditional cookery techniques using just your hands
  • How to plate, style and eat with your hands
  • Opportunity to ask Nena your questions
  • Easy-to-follow recipe sheets provided to recreate the dishes again and again at home

Ingredients and equipment needed are listed below

About the chef: Nena Ubani

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 over 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.

Refunds/transfers: we require a minimum of 7 days' notice for any cancellations or transfers once you have booked onto a class to enable us to try to resell your ticket.

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.

For information: classes@madeinhackney.org / 020 8442 4266 / WhatsApp message +44 07833685894

*

Have your ingredients ready, weighed out and chopped where necessary before the class starts to help you keep pace with the session and feel more relaxed. We also recommend printing out your handout or having it available to view on a separate device if possible.

EQUIPMENT LIST

  • Blender/Food processor
  • Knife
  • Chopping board
  • Cooker/hob
  • Pan /pot
  • Mortar and pestle (optional)
  • Plate for serving 

INGREDIENTS LIST

For the Yam Chips

  • ¼ of a Small Yam 
  • Oil for frying 
  • Sea salt

For the Mushrom suya

  • 2 cups of Oyster mushrooms
  • ½ teaspoon chilli flakes
  • ½ teaspoon. ground ginger 
  • 2 ground roasted peanuts ( optional) 
  • ½ teaspoon ground ginger
  • ½ teaspoon Paprika
  • ½ onion powder
  • 1 bouillon cube
  • ¼ cucumber
  • 1 tomato

For the sauteed topping

  • ½  red onion
  • ½ white/brown onion 
  • ½ red pepper
  • ½ yellow pepper
  • ½ green pepper
  • ½ teaspoon oil 

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.