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No Boundaries Cuisine: Plantains
Thursday, October 10 @ 6:30 pm - 8:30 pm
Marianne Tshihamba has traveled the world pursing new flavors and demystifying unfamiliar ingredients. Here in the Washington area, she has scouted the countless international grocery stores that stock their shelves with a wide range of products to serve the needs of our diverse community. Good food knows no boundaries or borders.
In this class, Marianne will introduce plantains three ways. Plantains are among the most versatile ingredients in the kitchen. They can be used at every stage of ripeness – from completely green to completely ripe and black. The menu includes:
Mofongo – Mashed green plantains with fried pork skins
Piononos – Ripe plantains stuffed with ground beef
Plantain Beignets – Over-ripe plantain fritters
Please bring an apron. A minimum of 4 students is required for this class to occur. Registrants will be notified if the minimum is not met.