West African Cooking JUST ADDED!
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Join us for a West African culinary experience where you'll master the art of making Fufu - a dough-like African dish made from boiling a mix of starchy vegetables like green plantains & cassava root then pounding down and mixing with water into a smooth dough.
Paired with Okra & Egusi Soup, a delicious, hearty combination of okra and ground melon seeds (egusi) simmered with flavorful spices, tender chicken or mushrooms, and served with a crispy side of golden fried fish (there will be a vegan side option as well as fried mushrooms or banana blossoms) for those who enjoy seafood. This creamy savory soup is packed with bold flavors and traditional goodness.
Finally, refresh your palate with a vibrant tropical non-alcoholic cocktail featuring a luscious mix of mangoes, watermelon, pineapple, melon, and apples, beautifully garnished with fresh strawberries and cucumber - the perfect balance of juicy, crisp, and refreshing flavors.
Get ready to knead, dip, and savor every bite in this immersive, hands-on cooking experience. Come hungry and leave with a taste of West Africa!
NOTE: This class is a high-demand class. If spaces are full, remember to add yourself to the waitlist. If there is enough interest, a second class will be opened up.
Instructor: LaFortune Djabea
About Our Instructor:
LaFortune Djabea is the CEO and Founder of Mola Foods, featuring spice blends, chili relishes, marinades, sauces, plantain chips and more inspired by cuisine from Cameroon, Ethiopia, France, Ghana, India, Morocco, Nigera, Somalia, Sri Lanka, and Viet Nam. She is a certified plant-based chef passionate about dispelling the stigma around African food. A sought after keynote speaker, LaFortune is the author of Forging My Own Path: Triumphs and Trials of Resilience, a story about her journey, shrouded in secrecy, across continents in search of a life beyond Cameroon.
/Keynote Speaker/Former Realtor