Trinidadian Cookery Class with Migrateful
ON THE MENU (subject to change):
Buss Up Shut Roti (Paratha Roti) | Vegan; Gluten (Wheat)
Trini Chicken | Meat (Chicken); Celery
Pholourie (Deep Fried Fritter) | Vegan; Gluten (Wheat)
Channa Aloo (Potato and Chickpeas) | Vegan; Mustard, Celery
Masala Apple (Apple Chutney) | Vegan; Mustard
This menu contains meat (chicken) but is vegetarian-friendly (4 out of 5 dishes are meat-free). Allergens include: gluten (wheat), celery, mustard.
Please let us know if you have any specific dietary requirements so our team is aware ahead of the class.
Kindly note that we will not be substituting any ingredients to accommodate dietary needs, so please only book into classes that suit your dietary requirements.
ABOUT THE CHEF
A message from chef Kele:
“My name is Kele and I am from Trinidad and Tobago.
I was raised in an extended family – I lived with my grandparents, parents, my three brothers and lots of cousins. Food acted as the glue that kept us together.
Most of my cooking skills I learned and inherited from my Granny – I was asked to read out recipes from Good Housekeeping magazines – she would choose the ones she thought sounded the most delicious and we’d cook them together, usually for special occasions like Christmas and birthdays. This ignited my passion for teaching and cooking – allowing me to own a catering business and become a qualified teacher. A deep appreciation for food was developed because I understood the role it played in relationships and families, eventually extending to my own.
I arrived in Bristol some years ago, and have shared my Trinidad culture through numerous cookery classes. I can’t wait to share it with you!”
