It’s not every day that I get to hang out and have a laugh with fellow bloggers. Luckily, WeFifo (We Find Food), organised a cookery class for us to do just that! With Lerato Umah-Shaylor in charge of the menu, it was definitely an event to look forward to.
WeFifo and Chef Lerato welcomed me and a few talented bloggers (Sarah, Nicola, Chet, Joel, Gemma, Jenny & Elliot) along to a cooking class that was organised for food lovers. During drinks and nibbles, classmates got acquainted and we formed groups in which we would learn how to cook a delicious African Vegan meal.
I was particularly excited or intrigued I should say, to see how Lerato would prepare Quinoa. You see, like may, up until recently I was one of those “uneducated few” who would pronounce it “QUIN-NO-AH”, and without correction may I add! You guys let me sound like an idiot, thanks! *It’s pronounced “KEEN-WHA” btw”. I’ve heard that it’s a great substitution for rice or pasta, so I was always keen to get it on my table. Following the instructions on the packet really doesn’t do it justice.
Lerato seasoned it, cooked it within the juices and it was really tasty, literally the opposite to whatever instructions I’ve followed in the past. And before we get cries of “Quinoa is hardly African”, I must stress that these dishes were African inspired. Elements of Lorato’s favourite African meals were worked into creating flavoursome modern dishes.
Take a look at Lorato’s recipe for Jolof Quinoa
Lerato has found the perfect way to share food with as many people as she can through classes, supper clubs and pop-ups from Lagos, to London, Brighton and now Eastbourne. WeFifo is a great website created for food lovers of all levels, whether you want to organise an event or a bite to eat. Lerato’s cooking class was so easy to find using delectable buzzwords, I’m not surprised that this was a sold-out class! Have a wander around WiFifo for yourself and treat it like the next social media platform. You’ll find lots of foodie friends or an event that may catch your eye…better yet, your taste buds.
Tips from the chef
“Peanut Stew can be made with or without tomatoes, and you can substitute courgettes for potatoes, your favourite squash in the winter, jackfruit.
Let your imagination and taste buds run wild. If you try something and it doesn’t work, try something else as this is how the best chef’s become great!Fried plantains are delicious as with all things fried, but for a healthier alternative, preheat your oven to 200c and line a baking tray with parchment paper. Cut and brush with oil before arranging onto the tray. Roast for up to 30 minutes at 180c (turn down from 200c)Check at 10-minute intervals to make sure it isn’t burning. Plantains are best roasted low and slow.For wine lovers, Sauvignon Blanc, Pinot Grigio or Pinot Gris, provençal rosé wines, anything tart like a Muscadet or light, with notes of melons, berries, lemon, peach will cut through spicy flavours beautifully. I am not a wine expert but I ask a lot of questions and have learnt a lot about what goes best with what I cook”. –Lerato Umah-Shaylor
*The experience was gifted in return for a review, however, all thoughts and opinions are my own*
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