An Evening in Nassim’s Kitchen

Last Thursday, a lucky group of 7 chefs were welcomed into Nassim’s kitchen with glasses of prosecco. The group, composed of volunteers, friends of the centre and passionate foodies was in for an odyssey of flavours and stories.

IMG_0199

Last Thursday, a lucky group of 7 chefs were welcomed into Nassim’s kitchen with glasses of prosecco. The group, composed of volunteers, friends of the centre and passionate foodies, was in for an odyssey of flavours and stories. Together, they made Chapati, Vegetable Pakora, Tamarind Sauce, Mango Salsa, Aloo Gobi, Chicken Tikka, and Carrot Halva.

Alan, a board member and dear supporter of Refettorio Felix at St. Cuthbert’s Centre, said of the course, “Nassim was a whirlwind in the kitchen, the food was excellent and there was an awful lot of it!”

Nassim was born and raised in Mombasa in the thriving Indian community. She used this class as an opportunity to teach not only about food, but also about diaspora. “We have a lot of different influences: Arab, Ethiopian, West African. I know how to cook a bit from each culture, so in the future, I’ll be doing classes on all the cuisines that come together and combine.”

In between teaching her students how to fry Pakora, and roll chapati, Nassim told stories of growing up in Kenya and how her mum taught her to cook. She even shared some cheeky anecdotes, such as the fact that her father’s friends used to drop off meat with her mother to marinate because she was a better cook than their wives

Nassim said, “The group was amazing, everyone was really friendly and really enthusiastic about learning everything about Indian culture and food.” They left here warmed by good cuisine, friendship, wine and with a packet of spices to continue practising at home.

It is safe to say that though we blew out the candles that Thursday night, polished off the curries, and turned off the Bangla music, that will not be the last time Nassim teaches a cooking class to our community and volunteers. Stay tuned for more.