Cooking Class: Vegan Nigerian Stew with Tamuno Imbu

Date/Time
Saturday, December 9, 2023
11:00am - 12:00pm

CAA is teaming up with Edible Boulevards as part of their  “Celebrating Our Roots” Cooking Class series. Our Cooking with Tamuno class on Saturday, December 9th, at 11 am will feature a dish from Tamuno’s heritage: Nigerian Stew. You have the option to join virtually from your own kitchen and/or follow along to learn some helpful tips from Tamuno.

Nigerian Red Stew is a popular and delicious dish in Nigerian culture.  Tamuno shares: “This stew is a version of one my father (Tamuno Sr.) used to make. We would have it at celebrations and family gatherings. The true measure of success for me was when I served this dish to my mother and she enjoyed every last drop.”

No wonder she loved it, with its flavorful blend of spices, herbs, and fresh vegetables. Tamuno has transformed this traditional dish into a plant-based version by using tofu instead of animal products. When you try it, you and your loved ones will be pleasantly surprised by the tofu’s satisfying crunch—just as Tamuno’s mom was!

The registration fee for this one hour class is $5.00, but it is free for students and individuals who are unemployed. The class will be conducted through Zoom, and you will receive login instructions after completing the registration process.

CAA and Minneapolis Edible Boulevards make the perfect team because they are known for teaching our community how to cook affordable, easy, and delicious meals. They have challenged us to create a dish that costs less than $20. We invite you to join us in this fun challenge by heading out to get your ingredients  so you can cook along with Tamuno (note these are the prices Tamuno found when he was out shopping).

GROCERY LIST FOR PLANT-BASED NIGERIAN PEPA STEW RECIPE

STEW INGREDIENTS
4 TBSP OIL (any you have on hand)
1 LBS. LARGE RED TOMATOES (3.49/pound)
1 12 OUNCE CAN TOMATO PASTE (1.99)
1 YELLOW ONION (1.49)
3 LONG MEDIUM CARROTS (2.49)
1 EACH BELL PEPPERS RED & GREEN (2.00/1.29)
1 SERRANO PEPPERS (.70 each)
POULTRY HERB BLEND (2.99)
1 BUNDLE PARSLEY (1.49)
SALT & PEPPER
1 LB SMALL TOMATOES (3.99)
OPTIONAL: EXTRA FIRM TOFU (3.49)

We look forward to learning together about how to cook this new dish. Register now!

REGISTER HERE

Here is the list of ingredients for the full version of the recipe if you prefer to use this than the reduced one above.

FULL VERSION OF THE RECIPE

1 ORGANIC FIRM VEGAN TOFU
4 TBSP OIL
TURMERIC
THYME
CUMIN
GARLIC POWDER
OREGANO
PAPRIKA
BLACK PEPPER
WHITE PEPPER
SALT
1 VEGAN SEASONING CUBE
OPTIONAL: 1 TBSP VEGAN SOY SAUCE

12 LARGE RED TOMATOES
6 SMALL RED TOMATOES
1 28 OUNCE CAN TOMATO PUREE
2 ONIONS – 1 WHITE & 1 RED
5 LONG MEDIUM CARROTS
1 RED PEPPER, 1 GREEN PEPPER & 1 YELLOW PEPPER
2 LONG SERRANO CHILI
FRESH PARSLEY
FRESH ROSEMARY
FRESH BASIL
OPTIONAL 1-4 SCOTCH BONNETS

We’ll be making an adaptation of Vegan Nigerian Stew recipe from the Queenvarieties Channel. We invite you to also check out the other great recipes there and follow their videos for inspiration.

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