Join the talented Bettylicious aka Betty Vandy to learn how to cook a nourishing plant based feast.

This live interactive class will include:

• Learn to make melt-in-your-mouth tatale – delicious Ghanian plantain pancakes
• How to make ‘Bettylicious’ Jollof Bulgur, a twist on the classic West African rice dish - enjoyed both everyday and on special occasions 
• Make the perfect side; wholesome gomen - Ethiopian greens
• 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 travelled across West Africa; Ghana, Liberia, Ivory Coast and Sierra Leone to explore 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*: £20 Standard / £10 Concessions**/ £5 Unwaged 

*All proceeds help fund our community meal service which has become a critical food support service delivering 70,000 free nutritious, tasty meals per year to households struggling to access food, and is needed now more than ever by our community. By supporting our fundraising programme you have an opportunity to learn new skills, support a worthy cause, and enjoy delicious food!

**Concessionary rates available for students, pensioners and low waged

Location: The class will be held on Zoom. Zoom details will be provided in your booking confirmation email and in a reminder the day before the class, together with your recipe handout, in an email titled 'REMINDER & IMPORTANT INFO: Your Made In Hackney online class'.

If you have not received the reminder email by 4pm the day before the class please contact us at classes@madeinhackney.org. Do check your junk mail first!

Refunds: we require a minimum of 7 days' notice for any cancellations or transfers once you have booked onto a class.

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

INGREDIENTS LIST (Serves: 2-3)

Have your ingredients ready, weighed out and chopped where necessary before the class starts to help you keep pace with the session and feel more relaxed. We also recommend printing out your handout or having it available to view on a separate device if possible.

• 2 large ripe plantains 
  
• ½  cup self-raising or plain flour (sieved) 
• 2 medium sized onion (1 roughly chopped, 1 halved and thinly sliced)
• 2 large Spanish onions
• 6 cloves garlic (minced)/2 tsp garlic powder
• 4 inch fresh ginger (roughly chopped) or 8 tsp ground ginger 
• 1 habanero chilli pepper (roughly chopped) 
• 2 stalks of spring onion 
• 1 sweet red pepper 
• Sunflower oil to shallow fry
• 1 and a half cups bulgur wheat
• 200 grams chopped tomato 
• 1 tablespoon Tomato puree
• 1 teaspoon smoked paprika  
• 1 teaspoon sweet cinnamon
• 3 tablespoons Niter kibbeh (Ethiopian spice) - 1 teaspoon of curry powder + 1 teaspoon of ground cumin as an alternative to kibbeh
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt
• Greens: 1 bunch spinach medium sliced and 1 bunch kale medium sliced

EQUIPMENT LIST

• Chopping board
• Knife
• Mixing bowls
• Blender or pestle & mortar
• Frying pan
• Saucepan and lid

Photo credit Vivianne Pontes @minhasjanta