Cookery Class - WAAKYE March 23rd 2pm-4pm EST
In this 2 hour class we will deep dive into the 7 course meal on a plate that is WAAKYE … actually Ghana’s favorite rice dish - Yup, NOT JOLLOF …
Waakye leaves, all essential herbs and spices provided by mail to US residents if ordered before March 23rd.
All about Waakye by me in Food & Wine & Nigella Lawson
Ingredients sent to attendees who book on or before March 23rd highlighted in BOLD below:
For the Goat Stew
1 pound boneless goat shoulder or mutton shoulder, cut into 1 1/2-inch pieces
2 teaspoons kosher salt, divided, plus more to taste
1 teaspoon Guinea pepper (also known as grains of Selim)
1 teaspoon grains of paradise (also known as alligator pepper seed)
3 cups chopped red onion (from 2 medium onions), divided
1 tablespoon grated fresh ginger (from a 2-inch piece), divided
2 small red bell peppers, seeded and coarsely chopped (3 cups)
1 pound plum tomatoes (4 total) or vine-ripened tomatoes, coarsely chopped (3 cups)
1 small fresh Scotch bonnet chile, halved and seeded
½ cup, plus 2 tablespoons. peanut oil, divided
2 medium garlic cloves, finely chopped
1 teaspoon light brown sugar
1 teaspoon pimentón de la Vera (Spanish smoked paprika) or Hungarian smoked paprika
1 teaspoon corn or sorghum flour (such as Bob's Red Mill)
½ teaspoon ground turmeric
¾ cup water
1 teaspoon cayenne pepper
¼ teaspoon plus 1/8 teaspoon ground allspice
¼ teaspoon plus 1/8 teaspoon black pepper
⅛ teaspoon ground cloves
1 pinch of ground nutmeg
1 pinch of ground cinnamon
1 pinch of ground ginger
1 tablespoon dried ground crayfish or prawn/shrimp powder
There will be 30 mins for Q & A.
Only 10 spaces available.
In this 2 hour class we will deep dive into the 7 course meal on a plate that is WAAKYE … actually Ghana’s favorite rice dish - Yup, NOT JOLLOF …
Waakye leaves, all essential herbs and spices provided by mail to US residents if ordered before March 23rd.
All about Waakye by me in Food & Wine & Nigella Lawson
Ingredients sent to attendees who book on or before March 23rd highlighted in BOLD below:
For the Goat Stew
1 pound boneless goat shoulder or mutton shoulder, cut into 1 1/2-inch pieces
2 teaspoons kosher salt, divided, plus more to taste
1 teaspoon Guinea pepper (also known as grains of Selim)
1 teaspoon grains of paradise (also known as alligator pepper seed)
3 cups chopped red onion (from 2 medium onions), divided
1 tablespoon grated fresh ginger (from a 2-inch piece), divided
2 small red bell peppers, seeded and coarsely chopped (3 cups)
1 pound plum tomatoes (4 total) or vine-ripened tomatoes, coarsely chopped (3 cups)
1 small fresh Scotch bonnet chile, halved and seeded
½ cup, plus 2 tablespoons. peanut oil, divided
2 medium garlic cloves, finely chopped
1 teaspoon light brown sugar
1 teaspoon pimentón de la Vera (Spanish smoked paprika) or Hungarian smoked paprika
1 teaspoon corn or sorghum flour (such as Bob's Red Mill)
½ teaspoon ground turmeric
¾ cup water
1 teaspoon cayenne pepper
¼ teaspoon plus 1/8 teaspoon ground allspice
¼ teaspoon plus 1/8 teaspoon black pepper
⅛ teaspoon ground cloves
1 pinch of ground nutmeg
1 pinch of ground cinnamon
1 pinch of ground ginger
1 tablespoon dried ground crayfish or prawn/shrimp powder
There will be 30 mins for Q & A.
Only 10 spaces available.
In this 2 hour class we will deep dive into the 7 course meal on a plate that is WAAKYE … actually Ghana’s favorite rice dish - Yup, NOT JOLLOF …
Waakye leaves, all essential herbs and spices provided by mail to US residents if ordered before March 23rd.
All about Waakye by me in Food & Wine & Nigella Lawson
Ingredients sent to attendees who book on or before March 23rd highlighted in BOLD below:
For the Goat Stew
1 pound boneless goat shoulder or mutton shoulder, cut into 1 1/2-inch pieces
2 teaspoons kosher salt, divided, plus more to taste
1 teaspoon Guinea pepper (also known as grains of Selim)
1 teaspoon grains of paradise (also known as alligator pepper seed)
3 cups chopped red onion (from 2 medium onions), divided
1 tablespoon grated fresh ginger (from a 2-inch piece), divided
2 small red bell peppers, seeded and coarsely chopped (3 cups)
1 pound plum tomatoes (4 total) or vine-ripened tomatoes, coarsely chopped (3 cups)
1 small fresh Scotch bonnet chile, halved and seeded
½ cup, plus 2 tablespoons. peanut oil, divided
2 medium garlic cloves, finely chopped
1 teaspoon light brown sugar
1 teaspoon pimentón de la Vera (Spanish smoked paprika) or Hungarian smoked paprika
1 teaspoon corn or sorghum flour (such as Bob's Red Mill)
½ teaspoon ground turmeric
¾ cup water
1 teaspoon cayenne pepper
¼ teaspoon plus 1/8 teaspoon ground allspice
¼ teaspoon plus 1/8 teaspoon black pepper
⅛ teaspoon ground cloves
1 pinch of ground nutmeg
1 pinch of ground cinnamon
1 pinch of ground ginger
1 tablespoon dried ground crayfish or prawn/shrimp powder
There will be 30 mins for Q & A.
Only 10 spaces available.