HOW WILL QUARANTINE SUPPERCLUB TAKE PLACE?

Once you have booked your place, sign on to the Zoom App using our unique id.

MEETING ID: 190-983-728
A password will be provided for you to enter the supperclub.
You will need good internet connection & a camera for streaming.

WHAT WILL WE COOK?

Jollof is our main meal of this evening. Enjoyed in West Africa as a popular dish at home and at celebrations. See ingredients list below.

Don’t worry if you don’t have a few things mentioned, let me know and I can suggest alternatives. It is important for this to be an enjoyable experience without you having to hunt down ingredients, especially at this time of limited movement.

You can prepare your favourite accompaniments to go with our supper, see suggestions below.

I have been commissioned to create recipes for brands such as Tilda Rice, Great British Chefs and more, and this same recipe has been a favourite at our supperclubs with Waitrose & Wefifo. I will share my tips for the perfect jollof rice, with step by step tutorial to guide you through it. You can cook-along with me and also use your grain of choice such as quinoa.

You don't have to cook to take part, you can join us for great discussion. After cooking, we will share what we are grateful for and then we eat, remaining online if you want to share more time with others or offline if you prefer. The choice is yours. Oh don't forget the wine!

Dress code: Little black dress, pyjamas, yoga pants, whatever you like!

MENU

Jollof Rice is our main dish of the evening
The ingredients list might seem long but 95% are great ingredients to always have handy.
I'll be cooking jollof with ginger & chilli salmon (which I have in the freezer), and spiced plantains with sweet peppers if I can find plantains. Feel free to cook the same dinner or choose your own accompaniment depending on what you have at home.

INGREDIENTS
Feeds 2 - 4 people

1 onion, roughly chopped
3 garlic cloves
1/2 Scotch Bonnet chillies /chilli powder or flakes
200g passata or a can of chopped tomatoes
Tomato puree
1 red pepper, roughly chopped
3 tbsp of olive oil
4 tbsp of ginger, grated (you can freeze and grate as needed)
2 tsp paprika
2 tsp of smoked paprika
2 tsp ground ginger
1/4 tsp nutmeg
2 tsp curry powder
1 bay leaf /A few stalks of fresh thyme/1/2 tsp dried thyme (optional)
sea salt
black pepper
vegetable stock
200 g of easy cook long grain rice, thoroughly rinsed

OPTIONAL - Salmon fillets, Plantains

UTENSILS
- Medium saucepan with lid
- Blender or food processor (not compulsory)
- Frying pan