ABOUT THE CUISINE
Ethiopian cuisine is one of the oldest and most distinctive culinary traditions in the world. At its heart is injera, a soft, fermented flatbread that serves as both the plate and the utensil, bringing people together to share a meal from a single platter. Recipes vary across Ethiopia’s regions and communities, but food is always closely tied to hospitality, family, and celebration. Built around pulses, vegetables, warming spice blends, and slow-cooked dishes, Ethiopian cooking is as much about sharing and connection as it is about flavour.
ABOUT THE CHEF
“My name is Tarik and I am from Ethiopia – a country in East Africa, which has a long history and is home to many. We are proud to have 83 different languages. The Ethiopian Orthodox Church combines elements of the Old and New Testament; this old history combined with Ethiopia’s natural beauty of volcanos, mountains and lakes now attracts many tourists to Ethiopia.
My grandmother inspired me to cook and taught me a lot about cooking – she said I was a quick learner! She loved people and every day, she would make traditional Ethiopian coffee and invite all of our neighbours and friends to our home. She loves to cook for special occasions, especially at New Year. My grandmother also taught me the importance of kindness and being helpful and I think of her when I am cooking.
When I arrived in the UK, I continued my love of cookery and volunteered in community, church and Red Cross kitchens, in Liverpool and in Preston. I was referred to Migrateful by the Luminary Bakery and I love it so much! I look forward to teaching you about Ethiopian culture and about our food and drinks – I can’t wait to see you in my class!”
ON THE MENU (subject to change):
- Dinich Wot (Spicy Potato and Egg Stew) | Vegetarian; Eggs, Milk
- Tikil Gomen (Ethiopian Sauteed Cabbage with Carrot and Potato) | Vegan; None
- Gomen (Slow-Cooked Ethiopian Greens) | Vegan; None
- Shiro Wot (Roasted Ground Chickpea Stew) | Vegetarian; Milk
- Key Sir (Ethiopian Braised Beetroot) | Vegan; None
- Mista Salad (Green Lentil Salad) | Vegan; Mustard
- Ayib (Ethiopian Cottage Cheese) | Vegetarian; Milk
- Dabo (Orange-Perfumed Bread)| Vegetarian; Gluten (Wheat), Milk
This menu is vegetarian. Allergens include: eggs, gluten, milk, mustard.
Please let us know if you have any specific dietary requirements so our team is aware ahead of the class. Kindly note that we will not be substituting any ingredients to accommodate dietary needs, so please only book into classes that suit your dietary requirements.
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Join Tarik’s hands-on, social cookery class in London to learn to make authentic Ethiopian dishes and celebrate the flavours, skills, and culinary traditions migrants, refugees and asylum seekers bring to the UK.
THE CLASS FORMAT
Our cookery classes are family-style – meaning everyone works together to prepare the dishes as a team.
While you’ll be asked to choose one dish to focus on, you’ll have the opportunity to move around the kitchen, help with other dishes, and learn from each recipe. It’s a fun, social, and collaborative way to cook! At the end of the class, you’ll sit down with the chef, class facilitator and volunteers to enjoy the delicious meal you’ve created together.
REMINDERS
We’re excited to have you in the class! Please take note of a few final reminders:
- Please see our refund/cancellation policy: Migrateful Ticket Refund Policy | Migrateful
- Please see our allergens policy here: Food and Allergens Policy
- We recommend using a debit or credit card to pay (paypal takes 48 hours to be confirmed).
- Spaces are limited – book now to secure your spot and experience the true taste of Ethiopia!
WHY JOIN A MIGRATFUL CLASS?
By joining a Migrateful cookery class in London, you’re not just learning delicious new recipes — you’re supporting refugees and asylum seekers in the UK through cooking, connection, and cultural exchange.
Thank you for celebrating the unifying power of food to connect us all. We can’t wait to cook with you soon!
