Congolese Cooking in Berlin with Bijoux: Fufu 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.
On good school weeks (when mom was happy with the grades), I went home very excited because I knew there was a reward today: Madesu Na Makayabu and Losso for dinner. Even in the hallway, I could smell the bay leaves, the tomatoes and the fish.
Makayabu more commonly known by the Portuguese name: Bacalhau is a dried, salty stockfish that is one of the most important edible fish in the world.
In Congo and Angola, it is usually fried or cooked in stews.
In West and Central African cuisine, fufu or foufou refers to a solid porridge made from cassava or yams or semolina. It is the main ingredient or side dish of many dishes, especially in Ghana, Benin, Togo, Cameroon, Congo-Brazzaville, Democratic Republic of Congo, Gabon and Nigeria.
As far as drinks are concerned, we travel to the African continent, there are beers from various African countries, soft drinks and South African wines.
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.
Details to remember
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.
War ein super Kochkurs! Bijoux ist unglaublich sympathisch und erklärt alles sehr verständlich. Hatten wirklich richtig viel Spaß und das Essen war seeeer lecker!
