Cookery Class - SHITO March 23rd 12pm-2pm EST
In this 2 hour class we will deep dive into that infamous hot pepper condiment that is SHITO - exploring shito (hot pepper) in all it’s forms and together we will make the Black Gold …
All dry ingredients will be mailed to participants in the United States who book before March 23rd
Ingredients sent to attendees highlighted in BOLD below:
1 Tbsp. unsalted butter
¼ tsp. ground cinnamon
3 Tbsp. plus 1 tsp. coconut sugar or dark brown sugar
2 grains of selim pods
½ tsp. cubeb pepper or Ashanti pepper (uziza)
½ cup peanut oil or vegetable oil
1 medium white onion, finely chopped
1 small red onion, thinly sliced
2 garlic cloves, coarsely chopped
1 1" piece ginger, peeled, finely grated (unpeeled if organic)
1 Tbsp. crushed red pepper flakes
1 tsp. chopped rosemary
1 tsp. chopped thyme
¾ tsp. dried prawn or shrimp powder
1 tsp. okra salt or kosher salt, plus more
2 Tbsp. tomato purée
3–4 Tbsp. dried chile powder
⅔ cups low-sodium chicken broth
1 Scotch bonnet or habanero chillie, pierced a few times with a knife
Only 10 spaces available
There will be 30 mins for Q & A.
In this 2 hour class we will deep dive into that infamous hot pepper condiment that is SHITO - exploring shito (hot pepper) in all it’s forms and together we will make the Black Gold …
All dry ingredients will be mailed to participants in the United States who book before March 23rd
Ingredients sent to attendees highlighted in BOLD below:
1 Tbsp. unsalted butter
¼ tsp. ground cinnamon
3 Tbsp. plus 1 tsp. coconut sugar or dark brown sugar
2 grains of selim pods
½ tsp. cubeb pepper or Ashanti pepper (uziza)
½ cup peanut oil or vegetable oil
1 medium white onion, finely chopped
1 small red onion, thinly sliced
2 garlic cloves, coarsely chopped
1 1" piece ginger, peeled, finely grated (unpeeled if organic)
1 Tbsp. crushed red pepper flakes
1 tsp. chopped rosemary
1 tsp. chopped thyme
¾ tsp. dried prawn or shrimp powder
1 tsp. okra salt or kosher salt, plus more
2 Tbsp. tomato purée
3–4 Tbsp. dried chile powder
⅔ cups low-sodium chicken broth
1 Scotch bonnet or habanero chillie, pierced a few times with a knife
Only 10 spaces available
There will be 30 mins for Q & A.
In this 2 hour class we will deep dive into that infamous hot pepper condiment that is SHITO - exploring shito (hot pepper) in all it’s forms and together we will make the Black Gold …
All dry ingredients will be mailed to participants in the United States who book before March 23rd
Ingredients sent to attendees highlighted in BOLD below:
1 Tbsp. unsalted butter
¼ tsp. ground cinnamon
3 Tbsp. plus 1 tsp. coconut sugar or dark brown sugar
2 grains of selim pods
½ tsp. cubeb pepper or Ashanti pepper (uziza)
½ cup peanut oil or vegetable oil
1 medium white onion, finely chopped
1 small red onion, thinly sliced
2 garlic cloves, coarsely chopped
1 1" piece ginger, peeled, finely grated (unpeeled if organic)
1 Tbsp. crushed red pepper flakes
1 tsp. chopped rosemary
1 tsp. chopped thyme
¾ tsp. dried prawn or shrimp powder
1 tsp. okra salt or kosher salt, plus more
2 Tbsp. tomato purée
3–4 Tbsp. dried chile powder
⅔ cups low-sodium chicken broth
1 Scotch bonnet or habanero chillie, pierced a few times with a knife
Only 10 spaces available
There will be 30 mins for Q & A.
