Join the incredible plant based chef Bettylicious live, all the way from her family home in Sierra Leone! You'll learn how to create a nourishing plant based feast: a celebration of all the seasonal ingredients available right now during the hottest time of the year in Sierra Leone, West Africa. Each dish is filled with flavours and textures so wonderful, you'll want to enjoy them over and over again.

This live interactive class will include:

• How to make ‘Bettylicious’ Jollof Bulgar, a twist on a popular West African rice party dish using wholegrain bulgur wheat
• Learn how to make a gorgeous caramelised garden 'egg' stew using baby aubergines
  
• Make mouth-watering sweet & savoury spicy plantain pancakes
• Whip up a quick and delicious cucumber, mango & coconut lime relish 
• Learn about the grains of Sierra Leone
• 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 since March 2020 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.

INGREDIENTS LIST:

4 - 6 servings for each dish

TATALE - SPICY SAVOURY PLANTAIN PANCAKES

• 2 large ripe plantains
• ½ cup self-raising or plain flour (sieved)
• 1 medium sized onion (roughly chopped)
• 1 habanero chilli pepper (roughly chopped)
• 1 inch fresh ginger (roughly chopped) or 2 tsp ground ginger
• 2 stalks of spring onion
• 1 sweet red pepper
• ½ teaspoon sea salt
• Sunflower oil to shallow fry

CUCUMBER, MANGO & COCONUT LIME RELISH
• 1 large cucumber
• 1 large mango
• 1/4 brown grated coconut flesh or 1 tablespoon desiccated coconut
• 1 fresh lime juice
• 1 teaspoon maple syrup
• ¼ teaspoon ground cinnamon
• A pinch of sea salt

CARAMELISED ‘GARDEN EGG’ STEW

• 4 large ‘garden eggs’ or 2 medium size aubergines
• 2 medium fresh tomatoes
• 1 scotch bonnet pepper/habanero pepper
• 1 teaspoon smoked paprika
• 1 large Spanish onions (Finely sliced)
• ½ cup palm oil
• Salt to taste

BETTY’S JOLLOF BULGAR

• 1 cup bulgar wheat
• 200 grams chopped tomato
• 2 large Spanish onions
• 4 gloves garlic/2 teaspoons garlic powder
• 1 inch fresh ginger/2 teaspoons ground ginger
• 1 teaspoon smoked paprika
• 1 teaspoon sweet cinnamon
• 1 tablespoon Tomato puree
• 2 vegetable stock cubes
• ½ cup sunflower oil
• 4 cups water
• Salt to taste

EQUIPMENT LIST

• Frying pan 

• Mixing bowls 

• Spatula 

• Wooden spoons

• Chopping board  

• Knife 

• Table spoon 

• Plate 

• Potato masher/fork 

• Grater 

• Sharp knife 

• Teaspoon

• Fork 

• Medium sized saucepans

• Pestle and mortar/Blender 

• Cup 

Fee*: £20 Standard / £10 Concessions**/ £5 Unwaged 

*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 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!