Recorded Online Cookery Class: Vegan Groundnut Stew & Jollof Rice

Zoom
Sep 19 2021 17:30
Oct 19 2021 19:30
Super organiser
Tickets GBP 3.00 - GBP 20.00
Tickets GBP 3.00 - GBP 20.00


Join the incredible multi-talented Bettylicious all the way from her family home in Sierra Leone to learn how to cook West African vegan soul food.

This recording of a live class will include:

    • Learn to make a hearty Groundnut, Chick pea, Carrot & Spinach Stew - a classic West African dish
    • How to make ‘Bettylicious’ Jollof Rice, a popular West African rice dish, commonly served on special occasions and for celebrations
    • How to create wholesome and nutritious plant based African dishes
    • Link to recording valid for 7 days
    • Recipe handout

For ingredients and equipment needed see below

INGREDIENTS LIST

Groundnut Chickpea, Carrot & Spinach Stew from the Community Comfort recipe book * coordinated by Riaz Phillips

*Little heads up all the recipes are not vegan (but there is a veggie and vegan section) & we're happy to help with veganising tips for any of the non-vegan dishes.

(serves 4)

  • 1 medium onion, quartered (roughly chopped)
  • ½ scotch bonnet pepper, deseeded (or any chilli)
  • 1 inch piece of fresh ginger
  • 2 garlic cloves
  • 1 sweet red pepper, deseeded, quartered and roughly chopped
  • 400g tin chopped tomatoes or 2 medium fresh tomatoes
  • 1 tbsp tomato puree
  • 2 vegetable stock cubes
  • 200ml cold water
  • 2 medium carrots, chopped into 1” chunks
  • 2 tins / 800g of chickpeas drained and rinsed with water
  • 3 tablespoons peanut butter (crunchy or smooth)
  • 150g / 2 heaped handfuls of baby spinach  (roughly chopped)
  • 1/2 teaspoon cinnamon
  • 1 teaspoon ground black pepper

‘Bettylicious’ Jollof Rice  

  • 2 cups of basmati rice
  • 3 large fresh tomatoes or 1 tin of chopped tomatoes
  • 3 – 4 medium sized onions (English, Spanish or brown)
  • 1 tablespoon tomato puree
  • 1 inch of fresh ginger
  • 3 cloves of fresh garlic
  • 1 large red sweet pepper (deseeded)
  • Half a scotch bonnet pepper (or any chilli)
  • 1 teaspoon paprika
  • 3 vegetable stock cubes
  • 3 tablespoons vegetable/sunflower oil

EQUIPMENT LIST 

  • Chopping board 
  • Pestal and mortar 
  • Blender 
  • 2 Knives 
  • Vegetable peeler 
  • Several wooden spoons 
  • 1 mixing bowl 

Fee*: £15 Standard / £7.50  Concessions**/ £3 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 7 days' 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!


    beautiful image by @minhasjanta

    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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