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 

About Nena

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

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 more than this please visit https://www.crowdfunder.co.uk/...

If you are unable to donate you can register your interest in our new FREE online community classes - just drop a line to classes@madeinhackney.org

BEFORE the class:

Soak dried Black-eyed beans overnight

INGREDIENTS LIST

MOIMOI
• 1 cup Black-eyed beans soaked overnight
• 1 tablespoon 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*

SOAKED GARI
• ½ cup Gari
• 1 teaspoon sweetener coconut sugar/date syrup-optional
• ½ a cup of Peanuts / Coconut / Almonds (or a mixture of all 3)-optional

GREEN FRY
• 2 cups Spinach/Kale
• ½ Red onion
• Salt
• ¼ scotch bonnet
• 1 tablespoon oil

*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.

 EQUIPMENT LIST

• 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: classes@madeinhackney.org / 020 8442 4266

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