Somali Cookery Class with Obah | BRISTOL

This class is suitable for vegetarians!

Chef Obah from Somalia will guide you through how to prepare her menu from scratch while sharing stories, secrets and inspiration about traditional Somali food and culture.

Somalia, located on the coast of the Indian Ocean, is considered the gateway between the Horn of Africa and the Middle East. Its key position in the spice trade route is reflected in the fragrant and aromatic spices central to Somali cooking. Obah will share her signature spice blends in her recipes, including seasoned rice and spicy chutney.

You’ll cook in groups with your fellow class participants before sitting down together with your chef to enjoy a delicious meal together. After the class, you’ll be emailed the recipes you learned how to prepare, so you can bring a taste of Somalia to your own table.

Your class will be held at in Bristol.

Menu, subject to change:

• • Beef Suqaar (Beef Stew) | Meat (Beef); Celery
  • Vegetable Suqaar (Vegetable Stew) | Vegan; Celery
  • Barissie Iskudaskars(Seasoned Rice) | Vegan; Gluten
  • Shidni (Spicey Chutney) | Vegan/Vegetarian; Milk
  • Kebase (Somali Chapatti) | Vegan/Vegetarian; Gluten, Milk, Egg

This menu caters to both vegans and those who eat meat (beef). Allergens include: milk, eggs, gluten, celery.

Please let us know if you have any specific dietary requirements so our team is aware ahead of the class but kindly note that we will not be substituting any ingredients to accommodate dietary needs so please only book into classes that suit your dietary preferences and needs. Please see our for more information.

A message from our Chef Obah:

"Hello, my name is Obah. I am from Somalia but was born and grew up in Kuwait. I never cooked when I was young, as my mum never had time to teach us. I learnt to cook when I got married to my husband 23 years ago, starting with Kabes (Somali chapatti). It didn’t turn out perfect the first time, but I was determined to do it again and from there I just learnt through practicing. I really enjoy learning about new food from different cultures, and mixing them together!."

We’re excited to have you in the class! Please take note of a few final reminders:

• We sell Migrateful aprons that you can purchase before the cookery class starts at the venue. Please note we only accept card payments.
• We will send you a reminder email 3 days before the class takes place that will include our In-Person Class COVID-19 Policy. You can also find more information on our website and social media pages.
• This small-scale class for 12 participants is not socially distanced. For those seeking a Covid-secure cookery class, please see our online events.
• We require a minimum of 6 participants to run this class and reserve the right to cancel it due to insufficient enrolment. If this occurs, we will, at your convenience, transfer you to another class of your choice of the same value. If this option does not suit you, you will have the choice to receive either a gift voucher for the class or a full refund. In the case of insufficient enrolment, we will inform you at least 6 days before the class.
• Payments made through Paypal can take up to 48 hours to have the order confirmed. To guarantee your spot in a cookery class we recommend using a debit or credit card.
• We only process refunds and ticket transfers if we are notified 7 days before the class takes place. No changes are allowed if the class is missed. When you register for this event, you are agreeing to our Terms and Conditions. If you are not able to attend the class, you can pass on your tickets so someone else can attend on your behalf.
• Ingredients used in our classes contain, may contain, or may have been manufactured/prepared on shared equipment with the 14 allergens listed above. We cannot guarantee that any food or drink prepared or consumed in any of the Migrateful Cookery Classes are free from any of the 14 allergens, or any other ingredient. Migrateful’s Cookery Classes are hosted in our busy cookery school or in external venues that handle allergens. Even in classes where allergens are not used, the ingredients for the class may have been stored in close proximity to allergens and other ingredients, and/or equipment and surfaces may have previously come into contact with allergens and other ingredients. Participants attend classes at their own risk.

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