Join vegan chef and author, Duchess Nena, for an exciting plant based culinary journey through West Africa in our cookery course celebrating this region. You can book the whole course or book as single classes, with proceeds going towards our community meal service.

The course will include:

• An introduction to African cooking techniques for preparing authentic dishes and exciting flavours
• Learn to make authentic plant based versions of a variety of West African dishes, including fufu, Mushroom Suya, fermented Attieke, Jollof rice and Okra stew
• How to make West African sides including Ogi, Kelewele and Yam oven chips
• Learn to make Zobo drink, a very popular Nigerian beverage 
• 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
• Knife skills - how to peel, chop and slice like a professional
• Opportunity to ask Nena questions
• Recipe handouts

Course dates:

1. Sat 9 Jan 10.30am-1pm
2. Sat 16 Jan 10.30am-1pm
3. Sat 23 Jan 10.30am-1pm
4. Sat 30 Jan 10.30am-1pm
5. Sat 6 Feb 10.30am-1pm
6. Sat 20 Feb 10.30am-1pm (was 13 Feb)

Full details for each week, as well as ingredients and equipment needed are listed below….

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About Nena

Nena Ubani (also known as Duchess Nena) is a self-taught vegan chef, television 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.

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Fee*: £80 (£40 concession**/ £20 unwaged) for 5 sessions .  You can pay using PayPal, Klarna - Pay later, Klarna - Slice it and Apple Pay/Google Pay.

or book as single classes at £20 (£10 Concessions**/ £5 Unwaged) 

PLEASE CONTACT CLASSES@MADEINHACKNEY.ORG TO ARRANGE BOOKING CONCESSION SINGLE CLASSES

*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.

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Week 1: Sat 9 Jan 2021

INTRODUCTION TO WEST AFRICAN COOKING

This  introductory session will include:

• Learn to make Mushroom Suya, a spicy kebab style grilled snack eaten in most West African countries
• Make delicious Yam oven chips
• Cooking methods
• Where to buy your ingredients
• Vegan meat substitutes
• Learn about ethical palm oil, an important ingredient in West African cooking

Week 2 - Sat 16 Jan 2021

HOW TO MAKE ATTIÈKÉ

This session will include:

• Learning about the fermentation process involved in making Attieke, a fermented Cassava Couscous dish from Ivory Coast
• Importance of fermented foods for a healthy gut
• How to prepare, serve and eat Attieke – to enjoy with a side salad and either hot pepper or chilli sauce

Week 3 - Sat 23 Jan 2021

PARTY JOLLOF RICE & KELEWELE (SPICY PLANTAIN) + ZOBO DRINK

This session will include:

• The origin of Jollof rice, an essential celebratory dish and a must in most West African households
• Learning about Party Jollof, the most popular rice because of its unique taste
• How to prepare Jollof rice
• Ghana vs Nigerian Jollof (similarities and variations in West African dishes)
• How to peel and cut plantain for Kelewele, a spicy fried plantain dish
• How to make the rub for Kelewele
• How to make a finished Kelewele dish
• How to make Zobo drink - a much-loved Nigerian drink made with sorrel leaves - and learn about its health benefits

Week 4 - Sat 30 Jan 2021

 EGUSI/AGUSHI SOUP WITH UNRIPE PLANTAIN FUFU

This session will include:

• Health benefits of Egusi, a popular broth made from Melon seeds
• How to prepare the ingredients before starting to cook
• How to make Egusi broth
• How to make fufu, a traditional dough-like food often enjoyed as an accompaniment to soups, made from unripe plantain.

Week 5 - Sat 6 Feb 2021

OKRA STEW WITH GARI

This session will include:

• 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 okra

Week 6 - Sat 20 Feb 2021 (was 13 Feb)

AKARA /KOSAI

Our final session will include:

• Learn to make Akara from scratch, a versatile fritter-like food made with black eyed beans
• How to soak, peel and prepare the beans before cooking
• How to make Akara burgers, wraps with salad and pancakes
• Learn to make Ogi, a delicious fermented cereal pudding from Nigeria
• Make a real treat at your last session: Oreo puffpuffs with fruit!

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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 1: INTRODUCTION TO WEST AFRICAN COOKING + Mushroom Kebab with Yam chips 

• Approx 10 oyster mushrooms 
• Half a tuber of yam 
• Oil (preferably Avocado)
• 1 tablespon nutritional yeast

Suya spice: 

•  1 scotch bonnet Pepper 
• A pinch of sea salt 
• 1 tbs Peanuts or peanut butter (optional) 
• 2 Ehuru* seeds ( African nutmeg) 
• 1 pod Uda * (grains of Selim)
•  ½  cucumber 
• 1 bulb of onion 

Week 2 : HOW TO MAKE ATTIÈKÉ

• 1 pack Dry/ frozen Attieke
• 1 tin plum tomatoes
• 1 Red onion 
  
• 1 Green pepper 
• 1 cup of Mushroom
• ½ lettuce
• Oil ( preferably avocado)
• ½ teaspoon curry powder
• Pinch of sea salt
• Bouillon cube
• 3 cups spinach
• Vegan Shito ( uziiza.com)
• Veg meat ( uziiza.com)
• Serve with hot pepper sauce or chilli sauce (optional)
• Serve with any salad as a side

 Week 3 :PARTY JOLLOF RICE + KELEWELE (SPICY PLANTAIN)+ ZOBO DRINK

• 1kg Golden Sella Rice (a type of basmati rice found in supermarkets or afro-caribbean shops. If you cannot find this buy long grain rice.)
• 2 tins plum Tomatoes
• 1 tube tomato puree
  
• ½ cup frozen Mixed vegetables 
• 2 Onions (1 red onion, 1 white)
• 2 Bay leaves
• ½ teaspoon Thyme
• ½ teaspoon Rosemary
• 1 teaspoon Curry powder
• Sea salt to taste
• 1/4 cup oil (preferable Avocado)
• 2 Vegetable stock/Bouillon cubes 
• 1 bell Pepper
• 2 scotch bonnets
• Grain of Selim/black pepper
• 2 ripe plantains 
• 1 cup Dry Sorrel/Zobo/Hibiscus Flower
• 1 finger of Ginger
• 2 cloves of Garlic
• 1 whole Pineapple
• 1 tablespoon of cloves 
• 1 orange
• 1 stick of cinnamon 
• Salad to enjoy as a side dish

Week 4:  EGUSI/AGUSHI SOUP WITH UNRIPE PLANTAIN FUFU

• 2 cups Egusi seeds*
• 1 teaspoon Iru* (fermented seeds)
• ½ cup Uziza* leaves
• 2 cups Spinach
• ½ Onion
• 1 cup Mushrooms 
• ½ cup of Red oil (palm oil)*
• 2 tablespoon Bouillon powder/ 1 cube
• 2 green/Unripe plantains

Week 5: OKRA STEW WITH GARI

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

Week 6: AKARA /KOSAI + OGI +  OREOS PUFF PUFF

• 2 cups Black eyed beans
• 1 bulb Onions
• 1 Scotch bonnet Pepper 
• Oil (Avocado oil)
• Sea salt 
• Thyme
• Ogi* flour 
• 2 cups spelt flour 
• ½ cup brown sugar 
• 1 teaspoon cinnamon powder
• 2 burger buns (ideally wholemeal)
• A pack of oreos 
• ½ teaspoon nutmeg powder
• 2 tablespoon Active yeast 
• Salad to enjoy as a side

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!