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 recording of a 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
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*: £15 Standard / £7.50 Concessions**/ £3 Unwaged
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**Concessionary rate available for students, pensioners and low waged
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Photo credit to @minhasjanta
BEFORE the class:
Soak dried Black-eyed beans overnight
- 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*
- 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
- 2 cups Spinach/Kale
- ½ Red onion
- 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.
- Medium Pot
- Blender / Food processor
- Chopping board
Refunds: we require a minimum of 7 days 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: email@example.com / 020 8442 4266
Location: Zoom, details to be provided via email (usually the day before the class)