About this Event
Smooth, earthy and deeply comforting, amala served with a trio of soups is the ultimate Nigerian comfort food. It's a dish that brings families together across Yorubaland and beyond. In this immersive class, you'll learn to make the three different types amala alongside three classic soups, silky gbegiri, vibrant ewedu, and rich obe ata, discovering the techniques that transform simple ingredients into a harmonious feast.
Master the art of Yoruba soups and okele (also known as swallow and sometimes fufu) as you explore the textures, techniques and traditions behind this beloved meal. From achieving the perfect smooth consistency in your amala to blending soups to velvety perfection, you'll gain hands-on skills and cultural insight whilst learning how to make these traditional recipes in a modern kitchen.
Things to know before you book:
- You're welcome to book on your own. If the class is full, I'll pair you with another solo attendee on the day.
- The 3-hour class includes demos, hands-on cooking, and time to sit down and enjoy the food you've made together.
- This is a hands-on cooking class, so I'm afraid I can't accommodate spectators or provide a waiting area for friends and family. Everyone attending needs to have a ticket and be actively participating.
How we'll spend our time
Experience traditional techniques
Info: from the continuous folding and smoothing motion for amala to the rapid whisking of ewedu, you'll connect with authentic Nigerian cooking and learn how to use traditional Nigerian cooking tools
Create a flavourful obe ata
Info: build layers of flavour by blending and cooking peppers, tomatoes and aromatics into a rich, savoury stew that ties everything together.
Cook gbegiri to silky perfection
Info: discover how to cook and blend black-eyed beans into a creamy, golden soup that's both comforting and protein-rich.
Prepare Ewedu
Info: discover how to cook and blend black-eyed beans into a creamy, golden soup that's both comforting and protein-rich
Master the art of amala
Info: learn the technique of folding yam, plantain and/or cassava flour into boiling water, working quickly to achieve that signature smooth, stretchy texture without lumps.
Plate your abula
Info: understand how these three soups complement each other and learn the traditional way of serving them together with your amala on one plate.
Take a seat at the table
Info: enjoy your amala feast with all three soups, served in the traditional style.
What we'll eat and drink
Sparkling Palm Wine
Info: we'll start the class with a welcome drink from my friends at Manya Wines (non alcoholic choice available)
Buka Stew
Info: rich tomato and pepper stew bringing heat and depth with a main of your choice ( honeycomb tripe & diced beef, sea bass fillet & prawns, tofu & oyster mushrooms)
Gbegiri
Info: silky bean soup with a delicate, slightly sweet taste.
Ewedu
Info: vibrant green jute leaf soup with a unique viscous texture.
Amala
Info: smooth yam, plantain and cassava amala with its distinctive dark colour and earthy flavour.
Nigerian Inspired Soft Drinks
Info: a complimentary drink from my friends at We Drink Chaps will be available. Choose from zobo, chapman or bitter lemon.
Water and Tea
Info: Water (still and sparking) and tea will be provided throughout the class.
Event Venue & Nearby Stays
Kemble House Photography Studio, 118 Stanstead Road, London, United Kingdom
GBP 130.72
