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Burkinabé Online Class Spring

with Yipin

Learn to make mafeh (a savory peanut butter stew with chicken and vegetables) served over fluffy white rice and gingembre (a refreshing ginger drink that is both spicy and sweet)! 

 

Day
Saturday, Apr 13
Time
11am-1:30pm (EDT)
Neighborhood
This workshop will take place online.
Availability
12 spots available
$60 per device (laptop/tablet/etc)
All ages!
All Online cooking classes include interactive cooking instruction, a virtual dinner party, a packet with the instructor's family recipes, and a video recording of the class. Since the price is per device, feel free to invite your partner, kids, or roommates to join!

Menu

Since Yipin can’t physically welcome you into her home, she wants to do so virtually!

Our online classes are designed to be special, meaningful opportunities to share cooking, culture, and connection--just like our real life experiences. We want you to cook along, and we promise there will be plenty of time for questions, conversation, and stories. It will all end with a virtual dinner party where you'll get to share in the fruits of your labor, apart, but together!

In this 2.5 hour interactive online experience Yipin will guide you through making two of her favorite family recipes: mafeh (a rich and savory peanut butter stew made with bone-in chicken, cabbage, eggplant and okra) served over a plate of fluffy white rice and gingembre (a refreshing beverage made with fresh ginger, lemon, and pineapple juice, that is spicy, sweet, and truly delicious).

Here’s how it works:

After registration you’ll receive an email with the Zoom link, shopping list, equipment list, and recipe packet.

At the scheduled time of your class, you’ll click on the Zoom link and join your class live! Afterwards, you will receive a link to a video recording of your class that you can revisit at your leisure.


Shopping List for This Class

2 ½ to 3 pounds (1.2 kg - 1.4 kg) bone-in chicken parts
1 tablespoon garlic powder
5 small bay leaves
3/4 ounce (20 g) garlic (about 6 medium cloves)
⅓ pound (150 g) bell pepper, any color (about 1/2 large)
1/2 pound (225 g) red onion (about 1 large)
1 pound (450 g) plum tomatoes (about 4 medium)
⅓ pound (150 g) scallions (about 1 large bunch)
¼ pound (115 g) fresh okra (about 10-12, frozen is okay too)
3/4 pound (340 g) eggplant (1 small Italian eggplant, or 5-6 tiny eggplants)
13 oz (370g) green cabbage (½ small cabbage)
10-15 oz ginger (1 large piece)
46 oz pineapple juice (1 large can)
1 lemon
3 tablespoons honey
6 oz can tomato paste
1 cup (240 ml) organic creamy peanut butter (with no added sugar or fat)
2 cups uncooked white jasmine rice
neutral oil
salt

Availability

Burkinabé Online Class Spring
$60 per device
Sat, Apr 13
11am-1:30pm (EDT)
Sign Up Now