Eritrean Cookery Class with Wedad | Veg Friendly | London Training Class

Our talented new cohort of Migrateful chefs are wrapping up their initial training and getting ready to hold their first cookery classes to the public.

This training class will be led by Chef Wedad from Eritrea at the Migrateful Cookery School in Clerkenwell, London.

Please note, during these training classes, we will be testing the dishes, and how the class runs. Think of it like a technical rehearsal at the theatre. This means it may run for longer than a normal class and involve some stop/starting. Our Chef Development team will also be present to guide and observe, along with volunteers who will help support the chef, and we will ask for your feedback at the end of the class.

A sample menu of the dishes that will be taught includes:

• Salata Bazinjan (Aubergine Salad) | Vegan; Peanuts, Sesame
• Zegny (Spicy Chicken Stew) | Meat (Chicken); Eggs, Milk

• Shorbat Adad (Lentil Soup) | Vegetarian; Milk, Mustard
• Shiro | Vegan; None
• Sambusa | Meat (Lamb) and Vegetarian; Wheat, Milk 
• Ful Beans | Vegetarian; Milk, Peanuts, Sesame                                                                                                                    
• Salata Hamra (Red Salad) | Vegan; None

This menu contains meat (chicken) but is vegetarian friendly (6/7 dishes are meat-free). Kindly note that we will not be substituting any ingredients to accommodate dietary needs, so please only book into classes that suit your dietary requirements. Please be aware that while all allergens listed above have been identified as being in this menu, traces of all 14 allergens will be present in this training class.

Please see our Food and Allergen Policy when booking into the class for more information.

Throughout the class, Chef Wedad will share stories about her food and culture. You’ll work together with other participants to prepare each of the dishes, before sitting down to share a meal together.

A message from our Chef Wedad:

“Hi, my name is Wedad and I come from a town called Keran in south-west Eritrea. Eritrea is a beautiful country in East Africa and is surrounded by mountains and the Red Sea. I grew up with my grandmother, who loved to cook and taught me all her recipes. My friends and I liked to cook our dishes for each other and so I also learnt how to cook other cuisines. My favourite dish is Salata Banzinjan, an aubergine salad, which I make in lots of different ways. Eritrean food is typically spicy and is served on one plate to be shared with the whole family. One of the things that we eat often is a fermented bread called injera, which we have at lunchtime. Today, we will be serving injera with Shiro and Salata Banzinjan. I came to the UK in 2012 and the biggest barrier I faced was the language. Now I study English at the Red Cross and one day we were writing about our favourite food. A few weeks later, I brought in the dish that I wrote about – kebab – and my teacher and colleagues liked it so much, she suggested I apply to join Migrateful! I am now a part of the Migrateful community and I hope you enjoy my Eritrean dishes in this class”.

We’re excited to have you in the class! Please take note of a few final reminders:

• Unlike normal classes, training classes cannot be booked using gift vouchers. We are also unable to accommodate any ticket transfers from non-training classes.
• We will not be able to cater to any dietary requirements nor substitute any ingredients to accommodate dietary needs so please only book into classes that suit your dietary preferences and needs. Please see our Food and Allergen Policy when booking into the class for more information.
• Ingredients used in our classes contain, may contain, or may have been manufactured/prepared on shared equipment with the 14 allergens listed above. We cannot guarantee that any food or drink prepared or consumed in any of the Migrateful Cookery Classes are free from any of the 14 allergens, or any other ingredient. Migrateful’s Cookery Classes are hosted in our busy cookery school or in external venues that handle allergens. Even in classes where allergens are not used, the ingredients for the class may have been stored in close proximity to allergens and other ingredients, and/or equipment and surfaces may have previously come into contact with allergens and other ingredients. Participants attend classes at their own risk.

We only process refunds if we are notified 7 days before the class takes place.