Burkinabé Fall Online Workshop
Learn to make sauce gombo (a nutty and rich chicken gumbo flavored with okra, onion, bell pepper, tomato, garlic, and chiles), steamed parboiled rice (tender and pillowy rice to serve with your gumbo), and gingembre (a refreshing ginger drink that is both spicy and sweet)!
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$60 per device (laptop/tablet/etc) |
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All ages! |
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 three of her family recipes. During your class, you'll prepare Yipin's sauce gombo (a nutty and rich chicken gumbo flavored with okra, onion, bell pepper, tomato, garlic, and chiles), steamed parboiled rice (tender and pillowy rice to serve with your gumbo), and gingembre (a refreshing ginger drink that is both spicy and sweet).
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 1/2 to 3 pounds (1.2–1.4 kg) bone-in chicken parts
3/4 pound (340 g) red onion (about 1 large)
1/3 pound (150 g) bell pepper, any color (about 1/2 large)
3/4 ounce (20 g) garlic (about 6 medium cloves)
1 1/3 pounds (600 g) plum tomatoes (about 5 large)
1 1/2 pounds (680 g) whole okra pods
5-10 oz. ginger (1 large piece)
1 lemon
1/2 cup (120 ml) tomato paste
1 teaspoon baking powder
1 tablespoon garlic powder
1/3 cup (80 ml) neutral oil
1 cup white jasmine rice
46 oz. pineapple juice (1 large can)
3 tablespoons honey
1/2 cup (120 ml) palm oil
salt
