Congolese Cooking in Berlin with Bijoux: Fufu Vegan Cooking Class
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About this class
I would like to return to my culinary childhood and school days with you in a very private and small group.
Dongo Dongo, in German okra, also known as Gombo, was my hate vegetable as a child. Since growing up, she is a must in the kitchen. The taste is reminiscent of green beans: mild, tart, sour and spicy. We prepare these wonderful vegetables together with African Eggplant (eggplants, which are only produced on the African continent) in a peanut butter sauce and enjoy them together.
In West and Central African cuisine, fufu or foufou describes a solid porridge made from cassava, yams or semolina. It is the main ingredient or side dish of many dishes, especially in Ghana, Benin, Togo, Cameroon, Congo-Brazzaville, the Democratic Republic of Congo, Gabon and Nigeria.
When it comes to drinks, we travel to the African continent: There are beers from various African countries, soft drinks and South African wines.
Details to remember
What to bring to the class
- Good mood and a little skill in the kitchen
What is included in the class?
- All ingredients and utensils for the 3-course menu
- Professional guidance
- Room rental and final cleaning
Teamevents and groups
What you’ll do in the class
We cook, eat and drink together.
Who is the class suitable for?
The course is for anyone who is in the mood for a cooking class and wants to try something completely new. Whether you are a novice cook or a professional, everyone is welcome.
Bijoux Mankele
I, Bijoux, grew up in Angola, Congo and later in Cologne, now in Berlin, learned to cook from my beloved grandma and would now like to make the diversity of African cuisine known beyond fufu and couscous.
Bijoux went to great lengths and it was delicious! I was able to forget everyday life and I hope to cook a lot
