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Vegan Nigerian cookery class with Stella
September 17, 2022 @ 6:00 pm - 7:30 pm
Join Stella in preparing a wonderful Nigerian dish for her online cookery class! This is your chance to learn a brand new cuisine, support an amazing cause, and eat great food.
The class will be conducted as an interactive virtual cook-along. The classes usually range from 1-2 hours long. The chef will lead the group step by step through the recipes; stopping frequently to answer questions, share anecdotes, and provide feedback on your dishes!
Before the class we will send you a list of ingredients, quantities and equipment so you can join ready to learn! Please read this carefully as there may be some recipes you need to prepare before the class. We will also send you a reminder email 3 days before the class takes place that will include the Zoom link, titled “Your upcoming online Migrateful Class”. You can also find the Zoom link on the Online Event Page, accessible through the link included in the Eventbrite reminder email.
Stella’s cook-along dish will be Nigerian Fried Rice, Garnished Plantains, and Uzobah (coconut custard dessert)
This menu is ordinarily Pescatarian but a Vegan iteration will be taught in this class vegan. Allergens include: Celery.
- 2 medium saucepans
- 1 mixing bowl
- 2 large frying pans
- 1 chopping board
- 1 sharp knife
- 1 grater
- 3 wooden stirring spoons
- 2 dessert glasses (or large drinking glasses, for the uzobah)
- 200g Tinned chickpeas
- 300g Frozen mixed vegetables (includes carrot, green peas and sweetcorn)
- 4 bell peppers (choose 4 different colours of pepper, red, yellow, orange or green)
- 2 plantain
- 3 Spring onions
- 150g White long grain rice
- 2 Onion
- 1 Fresh whole coconut, give it a shake to check that it is fresh and not dry
- 170g tin Condensed milk/Vegan Condensed milk
- 4 tbsp Custard powder (e.g. Birds), if you are making this meal vegan make sure to buy vegan custard powder.
- 30g Brown sugar
- 1 Banana
- 4 tbsp Butter/Vegan butter
- 1 Scotch bonnet
- 2 Vegetable stock cube (Stella uses Maggi)
- 2 tbsp Curry powder
- 1 tbsp Garlic powder
- 1 tbsp Dried rosemary
- 1 tsp chilli flakes or powder
- Salt to taste
- Cooking oil
Message from Stella:
“Hi, my name is Stella, I grew up in Nigeria and started cooking and growing food from a very young age. I LOVE food, I love the cooking, the sharing food with others and the way that it brings people together.
I didn’t have the opportunity to go to school, but worked from a young age in my mother’s street food restaurant making akara, a popular cake made from beans, plantain, and her own creation, another special snack called meat pie. Her food was very popular as it was so yummy! We had a small farm where we would grow our own aubergines, okra, mango, palm, beans, yam and other delicious vegetables, everything was organic and tasted so much better than the ingredients you get in the supermarkets over here.
When I grew up I met a man, we can say that he is a nasty man. He promised me opportunity, a future and said that he would take me to Europe. He did some horrible things to me, and took me to England, where I became stuck in a situation that I do not want to go into here. I experienced lots of racism and abuse and felt very scared, but I always had the voices of my mother and father with me, encouraging me and giving me belief of a better future.
After 3 and a half years a friend helped me to escape, I found support with the Helen Bamber Foundation and joined a choir, a photography group, a hiking club. They also introduced me to Migrateful to continue developing my main passion, cooking!
My aim in life is to be a chef, writing recipes and sharing my creations with the world. It makes me so happy for people to be eating my dishes. I would also love to have a garden or an allotment, or even a farm, to grow my own vegetables, to be able to make the best food, caring for the ingredients from seed to plate.”
Payments made through Paypal can take up to 48 hours to have the order confirmed. To guarantee your spot on a cookery class we recommend using a debit or credit card.
Please note, we only process refunds and ticket transfers if we are notified 7 days before the class takes place