Tunisian couscous, courtesy of Petit Takett

ClassesFood

Flavors of Africa

Wednesdays, March 29, April 19, May 17, 7:30–9:00 p.m. (3 sessions)

About the Program

Take a culinary journey through Africa and explore the cultures and cuisines of Sudan, Tunisia, and Ethiopia. These three chefs add a uniquely Southern California flair to African flavors. Each session features a discussion, cooking demonstration, and plentiful samples for tasting.

Savor all three of these mouthwatering sessions:

March 29: SudanAmin Musa (Ihsan’s Falafel) prepares Sudanese-style fava bean stew and dandelion salad. At various farmers markets in L.A., Musa adds a personal twist to healthy vegan dishes from Sudan.

April 19: Tunisia—Orly Olivier (Petit Takett) prepares Tunisian couscous. Since 2012, Olivier has studied her Tunisian Jewish cultural roots through Petit Takett, a food and entertaining project fondly named after her grandmother’s bygone restaurant in Tunisia, Takett’s.

May 17: Ethiopia—Nesanet Abegaze (Azla Vegan) prepares Ethiopian injera bread. In the summer of 2013, Abegaze joined forces with her mother, Azla Mekonene, to fulfill their dream of opening Azla, an Ethiopian restaurant in South Los Angeles.

Speakers subject to change.


Facilitator: Lara Rabinovitch, PhD, is a specialist in food culture and history. She recently served as the consulting producer for City of Gold, the documentary about food writer Jonathan Gold. She has also written for the Los Angeles Times, VICE, Lucky Peach, and other outlets. She co-edited the book Choosing Yiddish: New Frontiers of Language and Culture and is teaching Jewish history at Occidental College.