Online Cookery Class - West African Plant Based Cuisine - week 5

West African Plant Based Cuisine - week 5

Date and Time

Saturday 6th February 2021

10:30am - 1:00pm

Cost

Fee: £20 (£15 Furlough Rate / £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. 

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 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.

This session will include:

  • How to make authentic plant based versions of a variety of West African dishes
  • 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 each dish
  • Learn traditional cookery techniques using just your hands - no gadgets required
  • How to plate, style and eat with your hands
  • Opportunity to ask Nena questions
  • Recipe handout

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*: £20 (£15 Furlough Rate / £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 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.

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 5: OKRA STEW WITH GARI

Serves 2 

Ingredients:

  • 2 cups Okra
  • 1 cup Spinach 
  • 1 tin plum tomatoes
  • 1 scotch bonnet
  • ½ red bell pepper
  • 1 Onion
  • 1 bouillon cube
  • 1 teaspoon Iru
  • 1 cup Mushrooms 
  • Firm tofu
  • 2 cups Gari* 
  • Sea salt to taste

RECOMMNEDED SUBSITUTES IF YOU CANNOT FIND CERTAIN INGREDIENTS:

EQUIPMENT LIST: 

  • Blender/Food processor
  • Knife
  • Chopping board
  • Oven/air fryer
  • Cooker/hob
  • Pan /pot
  • Kettle
  • Tin opener
  • Mortar and pestle (optional)

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!


    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.