Join plant based Ethiopian chef Woin Tegegn of vegan caterers Ethiopic Kitchen to learn how to make delicious and healthy plant-based versions of authentic Ethiopian dishes with love, inspired by recipes handed down through generations.

The class will include:

• How to make a delicious authentic spiced lentil stew ‘Kei Miser Wot'  
  
• Make a tasty sautéed yellow cabbage, carrot and potato starter 'Tikel Gomen'
• How to make aromatic Ethiopian Spiced tea
• Q&A
• Recipe handout

Ingredients and equipment details are listed below

About Woin

Woin is a chef with a specialism in authentic Ethiopian cuisine. Always a passionate cook, she left a career in IT to pursue her dream of becoming a full-time chef. She travelled extensively around Ethiopia to research the authentic recipes and ingredients of different regions before coming home and launching her catering company Ethiopic Kitchen and taking her sumptuous buffet style feasts to clients such as Amnesty International. She teaches cookery at Migrateful and is a community class teacher and masterclass teacher at Made In Hackney. She is also a very busy mum of three. 

Fee: Suggested donation £20 but any donation amounts accepted. This money will be used to help fund our FREE COVID19 emergency meal service and keep our charity going at this difficult time.  

INGREDIENTS LIST

KEY MISER WOT

Spiced lentil stew

Serves:4

Ingredients

• Onion 400 Kg (peeled, wash and finally chopped)
• Olive oil 100ml
• 1 bulb garlic, pureed
• 1 tablespoons ginger, pureed
• 200g tomato Puree
• 3 tablespoons of red chili powder Berbere spice (alternatively use paprika, and cayenne spice)
• 200g (1 cup) of red lentils, washed thoroughly
• 1 tablespoons Mekelesha (Ethiopian mixed spice) (alternatively use mixed spice and cinnamon powder and Black pepper)
• a pinch of sea salt
• If you can’t get injera (Ethiopian flat bread) to eat with your stew you can have nan bread or tortillas instead

TIKEL GOMEN

Sautéed yellow cabbage, carrot and potato

Serves:4

Ingredients:

• 250g of onions, finely sliced
• 2 tablespoons of pureed garlic
• 100ml of olive oil
• 1 teaspoons of turmeric
• 2 medium sized vine tomatoes, cut into 4
• 200g yellow cabbage, sliced
• 3 medium carrots, cut into matchsticks
• 4 medium potatoes cut into matchsticks
• 2 green chilies cut into matchsticks
• Pinch of sea salt and white peppers.

SPICED TEA

Ingredients:

• 1 tablespoon cardamom (crashed)
• 2 stick cinnamon
• 1/2 teaspoon cloves
• 1 teaspoon fresh ginger slice
• 5 cup water

EQUIPMENT LIST  

• Knife
• Chopping board
• 2 medium saucepans
• Kettle
• Teapot
• Pestle & mortar or coffee grinder to crush the spice (not essential)
• 2 wooden spoons
• Peeler
• Food processor (optional) 

Refunds: we require a minimum of 24 hours' notice for any cancellations or transfers once you have booked onto a class.

For information: info@madeinhackney.org / 020 8442 4266

Location: Zoom, details provided after booking