Back by popular demand, plant based Ethiopian chef Woin Tegegn of vegan caterers Ethiopic Kitchen will teach you how to make some more 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; 'Alicha Misir Wot'
- Make a tasty sautéed green cabbage, carrot and potato starter; 'Gomen'
- How to make aromatic Ethiopian Spiced tea 'Kimem Shaye'
- Opportunity to ask Woin questions
- Recipe handout
For ingredients and equipment needed see below
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. All funds raised go towards our community meal service providing free nutritious, tasty meals to households who need them during these challenging times.
ALICHA MISIR WOT Lentil Stew
- 3 onions, finely chopped
- 50 millilitres olive oil
- 1 tablespoons garlic, finely minced
- 1 teaspoons ginger, finely minced
- ½ teaspoons turmeric
- 80g (3/4 cup) of red lentils, thoroughly washed
- 2 green chillies
- 1 litre boiled water
- 1/4 teaspoon white pepper
- a pinch of sea salt to taste
Gomen Sautéed of collard green cabbage, carrot and potato
- 2 onions, finely sliced
- 50ml olive oil
- 1 tablespoons of garlic, pureed
- ¼ teaspoon turmeric
- 2 medium carrots, cut into matchsticks
- 2 medium potatoes cut into matchsticks
- 200g (1 pack) green collard cabbage, sliced
- Pinch of sea salt and black pepper
- 2 green chillies cut into matchsticks
KIMEM SHAYE Spiced Tea
- 6 cardamom pods (crashed)
- 1 teaspoon crushed cinnamon stick
- 5 cloves
- ¼ teaspoons of fresh ginger, crushed
- 3 cups water
- 1 medium pot
- 1 wooden spoon
- vegetable peeler
- 1 colander
- Large bowl
- Chopping board
- Tea Pot
- tea strainer
- Pestle and mortar or coffee grinder to crush the spices (not essential)
Refunds: we require a minimum of 24 hours' notice for any cancellations or transfers once you have booked onto a class.
For information: email@example.com / 020 8442 4266
Location: Zoom, details to be provided via email (usually the day before the class). Check your junk mail if need be!