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.