Join the incredible multi-talented Bettylicious all the way from her family home in Sierra Leone to learn how to cook West African vegan soul food.

The class will include:

• Learn to make a hearty Groundnut, Chick pea, Carrot & Spinach Stew - a classic West African dish
• How to make ‘Bettylicious’ Jollof Rice, a popular West African rice dish, commonly served on special occasions and for celebrations
• How to create wholesome and nutritious plant based African dishes
• A chance to ask Betty questions
  
• Recipe handout

For ingredients and equipment needed see below

About Betty

Betty Vandy, owner of Bettylicious Cooks has been travelling across West Africa; Ghana, Liberia, Ivory Coast and Sierra Leone for the past 8 months exploring Food, Farming and African people keeping the rich West African culinary legacy alive. A graduate in Hospitality Management and a plant based chef with an interest in West African plant based ingredients and cooking, Betty’s interest was driven by personal health issues, which she overcame through a change in her eating habits, as well as the lack of African food representation in mainstream media and culinary platforms.

Bettylicious Cooks provides street food stalls at festivals and carnivals, corporate and private events. Betty also runs cooking classes to empower people within diverse communities to learn to cook wholesome and nutritious African food. She has a witty yet serious podcast; Plantain and Politics, a reflection of her passion for plant based food and representation. Betty is also part of the team behind the UK Vegans of Colour event, the first of its kind which successfully launched in 2019.

Fee: Suggested donation £20 but any donation amounts accepted. All proceeds from will go towards the @majonzifund providing funds for loved ones of Black, Asian & Ethnic minority Covid-19 victims in the UK.

INGREDIENTS LIST

Groundnut Chickpea, Carrot & Spinach Stew from the Community Comfort recipe book * coordinated by Riaz Phillips

*Little heads up all the recipes are not vegan (but there is a veggie and vegan section) & we're happy to help with veganising tips for any of the non-vegan dishes.

(serves 4)

• 1 medium onion, quartered (roughly chopped)
• ½ scotch bonnet pepper, deseeded (or any chilli)
• 1 inch piece of fresh ginger
• 2 garlic cloves
• 1 sweet red pepper, deseeded, quartered and roughly chopped
• 400g tin chopped tomatoes or 2 medium fresh tomatoes
• 1 tbsp tomato puree
• 2 vegetable stock cubes
• 200ml cold water
• 2 medium carrots, chopped into 1” chunks
• 2 tins / 800g of chickpeas drained and rinsed with water
• 3 tablespoons peanut butter (crunchy or smooth)
• 150g / 2 heaped handfuls of baby spinach  (roughly chopped)
• 1/2 teaspoon cinnamon
• 1 teaspoon ground black pepper

‘Bettylicious’ Jollof Rice  

• 2 cups of basmati rice
• 3 large fresh tomatoes or 1 tin of chopped tomatoes
• 3 – 4 medium sized onions (English, Spanish or brown)
• 1 tablespoon tomato puree
• 1 inch of fresh ginger
• 3 cloves of fresh garlic
• 1 large red sweet pepper (deseeded)
  
• Half a scotch bonnet pepper (or any chilli)
• 1 teaspoon paprika
• 3 vegetable stock cubes
• 3 tablespoons vegetable/sunflower oil

EQUIPMENT LIST 

• Chopping board 
  
• Pestal and mortar 
• Blender 
• 2 Knives 
• Vegetable peeler 
• Several wooden spoons 
• 1 mixing bowl 

Refunds: we require a minimum of 24 hours' 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). Check your junk mail if need be!