Join Chef Sereh in preparing a wonderful Gambian meal for her online cookery class! This is your chance to learn a brand new cuisine, support an amazing cause, and eat great food.

The class will be conducted as an interactive virtual cook-along. The classes usually range from 1-2 hours long. The chef will lead the group step by step through the recipes; stopping frequently to answer questions, share anecdotes, and provide feedback on your dishes!

Before the class, we will send you a list of ingredients, quantities and equipment so you can join ready to learn! Please read this carefully as there may be some recipes you need to prepare before the class. We will also send you a reminder email 3 days before the class takes place that will include the Zoom link, titled "Your upcoming online Migrateful Class". You can also find the Zoom link on the Online Event Page, accessible through the link included in the Eventbrite reminder email.

Chef Sereh’s cook-along dishes will be Benachin (Gambian jollof rice with chicken and sauce).

Allergens include: Celery, Sulphur Dioxide, Mustard, Gluten.

Equipment needed

Please note that you will need a blender or food processor for this menu.

1 knife
1 chopping board
1 peeler
1 large pot + lid
1 frying pan
2 medium mixing bowls
1 mixing spoon
1 wooden or silicone spoon
Scissors
Scales
Measuring spoons
Sieve
Measuring jug
Blender or food processor
Bowls

Ingredients

* 500g chicken legs, bone in, skinless

* 150ml vegetable oil or 120ml + 30ml olive oil

* 2 medium brown or red onions

* 4 tbsp double concentrate tomato puree

* 2 medium tomatoes

* 6 garlic cloves

* 1 thumb size piece fresh ginger

* 3 spring onions

* 1 scotch bonnet chilli (or more to add heat if you like it spicy!)

* 3 bell peppers: 1 red, 1 yellow, 1 green

* 30g fresh parsley, curly or flat leaf

* 100g green beans

* 1 medium carrot

* 3 tsp ground black pepper

* 2 tsp curry powder

* 2 bay leaves

* 3 small Maggi stock cubes (or 1 ½ regular stock cubes)

* 2½ tsp Vegeta Seasoning

* 250g basmati rice

* 75g baby pickled onions, drained (drained weight)

* 1 tsp white vinegar

* 1 tsp dijon mustard

* 50g pitted green olives, drained (drained weight)

* Salt to taste

A message from Sereh:

"Hello, I’m Sereh from Gambia. I was brought up in a town called Boo Noknok manok. My mother wasn’t around when I was growing up so my great grandmother taught me to cook when I was very young. In Gambia all young girls learn how to sweep, boil the rice, wash your cloths and look after yourself from a very young age. My mother tongue is Mandinka. I arrived 11 years ago to Bristol. I have a strong community here. I’m still waiting to get my status from the Home Office so I can start working. I really love cooking. I would like to be a professional chef one day. I love dancing and learning new things. I wanted to join Migrateful because I love cooking so much and I’m excited to teach others about my food"

P LEASE READ CAREFULLY BEFORE BOOKING INTO A CLASS:

Payments made through Paypal can take up to 48 hours to have the order confirmed. To guarantee your spot on a cookery class we recommend using a debit or credit card.

Please note that we only process refunds and ticket transfers if we are notified 7 days before the class takes place. No changes are allowed if the class is missed. When you register for this event, you are agreeing to our Terms and Conditions. If you are not able to attend the class, you can pass on your tickets so someone else can attend on your behalf.

We require a minimum of 6 participants to run this class and reserve the right to cancel it due to insufficient enrolment. If this occurs, we will, at your convenience, transfer you to another class of your choice of the same value. If this option does not suit you, you will have the choice to receive either a gift voucher for the class or a full refund. In the case of insufficient enrolment, we will inform you at least 6 days before the class.

Gambian cookery class with Sereh

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