Online Cookery Class - West African Plant Based Cuisine - 6 week course
Date and Time
09/01/2021 10:30am - 13/02/2021 1:00pm
Cost
£100 for the whole course (£50 concessions) or book as single classes at £20 (£10 concessions). All funds raised go towards our community meal service.
Location
Zoom, details to be provided via email (usually the day before the class). Check your junk mail if need be!
Join vegan chef, TV & radio personality and author, Nena Ubani - aka Duchess Nena - for an exciting plant based culinary journey through West Africa in our cookery course celebrating this region. You can book the whole 6 week course or book as single classes and all proceeds go towards our community meal service.
The course will include:
An introduction to African cooking techniques for preparing authentic dishes and exciting flavours
Learn to make authentic plant based versions of a variety of West African dishes, including fufu, Mushroom Suya, fermented Attieke, Jollof rice and Okra stew
How to make West African sides including Ogi, Kelewele and Yam oven chips
Learn to make Zobo, a very popular Nigerian drink
Health benefits of each dish
Learn traditional cookery techniques using just your hands - no gadgets required
How to plate, style and eat with your hands
Knife skills - how to peel, chop and slice like a professional
Opportunity to ask Nena questions
Recipe handouts
Course dates:
Sat 9 Jan 10.30am-1pm
Sat 16 Jan 10.30am-1pm
Sat 23 Jan 10.30am-1pm
Sat 30 Jan 10.30am-1pm
Sat 6 Feb 10.30am-1pm
Sat 13 Feb 10.30am-1pm
Full details for each week, as well as ingredients and equipment needed are listed below….
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: £100 (£50 concession)* for the 6 week course or book as single classes at £20 (£10 concession)*. You can pay using PayPal, Klarna - Pay later, Klarna - Slice it and Apple Pay/Google Pay.
*All funds raised go towards our community meal service providing free nutritious, tasty meals to households who need them during these challenging times.
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.
Week 1: Sat 9 Jan 2021
INTRODUCTION TO WEST AFRICAN COOKING
This introductory session will include:
Learn to make Mushroom Suya, a spicy kebab style grilled snack eaten in most West African countries
Make delicious Yam oven chips
West African cooking methods
Where to buy your ingredients
Vegan meat substitutes
Learn about ethical palm oil, an important ingredient in West African cooking, and how to source it
Week 2 - Sat 16 Jan 2021
HOW TO MAKE ATTIÈKÉ
This session will include:
Learning about the fermentation process involved in making Attieke, a fermented Cassava Couscous dish from Ivory Coast
Importance of fermented foods for a healthy gut
How to prepare, serve and eat Attieke – to enjoy with a side salad and either hot pepper or chilli sauce
Week 3 - Sat 23 Jan 2021
PARTY JOLLOF RICE & KELEWELE (SPICY PLANTAIN) + ZOBO DRINK
This session will include:
The origin of Jollof rice, an essential celebratory dish and a must in most West African households
Learning about Party Jollof, the most popular rice because of its unique taste
How to prepare Jollof rice
Ghana vs Nigerian Jollof (similarities and variations in West African dishes)
How to peel and cut plantain for Kelewele, a spicy fried plantain dish
How to make the rub for Kelewele
How to make a finished Kelewele dish
How to make Zobo drink - a much-loved Nigerian drink made with sorrel leaves - and learn about its health benefits
Week 4 - Sat 30 Jan 2021
EGUSI/AGUSHI SOUP WITH UNRIPE PLANTAIN FUFU
This session will include:
Health benefits of Egusi, a popular broth made from Melon seeds
How to prepare the ingredients before starting to cook
How to make Egusi broth
How to make fufu, a traditional dough-like food often enjoyed as an accompaniment to soups, made from unripe plantain.
Week 5 - Sat 6 Feb 2021
OKRA STEW WITH GARI
This session will include:
Learn to make Okra Stew, another popular west African soup, often enjoyed with fufu
How to identify and select fresh okra
Different ways to cut and prepare okra for the soup
Learing about Gari, a dried cassava root ground into a flour, and how to make it
Health benefits of okra
Week 6 - Sat 13 Feb 2021
AKARA /KOSAI
Our final session will include:
Learn to make Akara from scratch, a versatile fritter dish made with black eyed beans
How to soak, peel and prepare the beans before cooking
How to make Akara burgers, wraps with salad and pancakes
Learn to make Ogi, a delicious fermented cereal pudding from Nigeria
Make a real treat to finish your course: Oreo puff-puffs with fruit!
INGREDIENTS LIST:
* Ingredients marked with an asterisk can be bought in any Afro- Caribbean shop. Contact Uziiza (WhatsApp 07425186855) if having difficulties purchasing. Nena can help you find a stockist in your area or source the ingredient for you.
Week 1: INTRODUCTION TO WEST AFRICAN COOKING + Mushroom Kebab with Yam chips
approx 10 oyster mushrooms
Half a tuber of yam
Oil (preferably Avocado)
1 tablespon nutritional yeast
Suya spice:
I scotch bonnet Pepper
A pinch of sea salt
1 tablespoon Peanuts or peanut butter (optional)
2 Ehuru* seeds ( African nutmeg)
1 pod Uda * (grains of Selim)
½ cucumber
1 bulb of onion
Week 2 : HOW TO MAKE ATTIÈKÉ
1 pack Dry/ frozen Attieke
1 tin plum tomatoes
1 Red onion
1 Green pepper
1 cup of Mushroom
½ lettuce
Oil ( preferably avocado)
½ tsp curry powder
Pinch of sea salt
Bouillon cube
3 cups spinach
Vegan Shito ( uziiza.com)
Veg meat ( uziiza.com)
Serve with hot pepper sauce or chilli sauce (optional)
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.