Online Cooking Class: Vegan West African Plant Based Cuisine

Jun 05 2021 10:30 - 13:00
Super organiser

Join West African Plant-Based Chef, founder of Uziiza and Vegan Melanated Magazine, Duchess Nena, for this special class learning to make a veganised version of Nigerian celebration dish Moin Moin served with Green Fry and Soaked Garri to drink. 

Moin Moin is a steamed savoury pudding make from black-eyed beans, served beautifully wrapped in an itere leaf and is often eaten at celebrations and parties. The traditional recipe includes crayfish and eggs so you will learn to make a veganised version with no compromise on flavour. Green fry is exactly that – a stir fry of leafy greens. Soaked garri is a nutritious drink often consumed at the end of the month (you know those days just before pay-day) with optional peanuts, plant-milk, grated coconut and sweetener added for taste. This is not to be confused with the firmer dough like garri eaten as an accompaniment to stews - although it is made from the same thing - fried cassava flakes which are called garri. Nena says posh people might refer to them as fried cassava flakes.  

This live interactive class will include:

  • How to shell and prepare the black eyed beans
  • How to make the Moin Moin mixture from scratch  
  • How to wrap the Moin Moin using itere or banana leaves
  • How to season the Moin Moin to different levels of heat
  • How to prepare the Soaked Garri drink 
  • Making a green fry to accompany your Moin Moin
  • The chance to ask Nena questions 

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

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Moi Moi with Soaked Gari


  • 1 cup Black-eyed beans soaked overnight (if you don't get the chance to soak them you can use de-shelled beans instead found in Afro-Caribbean shops)
  • 1 tbsp oil of choice
  • 1 white onion bulb
  • 2 bouillon cubes
  • ½ Red bell pepper
  • 1 scotch bonnet
  • ½ cup water
  • 2 tomatoes
  • Etere (moimoi leaves), Banana leaves or small ovenware with lids*
  • 1/2 cup Gari
  • 1/2 cup of Peanuts / Coconut / Almonds (or use a mixture of all 3) - optional 
  • 2 cups Spinach/Kale

*Moimoi leaves are preferable and give the dish a unique taste. You can find them in most Afro-Caribbean shops. Use ovenware as an alternative to cook the beans if the leaves cannot be found to use as a wrapping.


  • Medium Pot
  • Blender / Food processor
  • Knife
  • Chopping board 

Refunds: we require a minimum of 24 hours' notice for any cancellations or transfers once you have booked onto a class. Unfortunately we cannot share recordings of classes as they also feature participants and we do not have their permission.

For information: / 020 8442 4266

Location: Zoom, details to be provided via email (usually the day before the class)

Community Cookery School and charity running vegan cooking classes, supper clubs and events. All proceeds raised goes towards FREE community classes for groups in need across London. 

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