You're in the Kitchen. It smells great in here!
OR HEAD INTO THE BAR FOR A DRINK
OR HEAD TO THE THEATRE
400g Chopped plum tomatoes (tinned or fresh)
1 tbs Tomato puree
250g Black Eye Beans
50ml palm oil
x 1 medium cooking and x 1 Small red onion finely chopped
1.5 Inches finely grated fresh ginger or 1tbs ground ginger
1 Clove garlic minced
1 Tsp curry powder
½ Tsp chilli powder
½ Tsp dried red chilli flakes
1 Scotch bonnet de-seeded and diced
1 Tsp salt
Stuck for Sunday lunch? We’ve got you covered. Join renowned chef and Hackney Wick local Zoe Adjonyoh (of Zoe’s Ghana Kitchen) and actor and former Yard Young Artist Jemima Mayala for a live cookalong of Red Red. Make the recipe in real time and ask questions as you go along or simply watch and add to the bank.
“It’s a radical openness: the sense that when you cook and eat Adjonyoh’s recipes, you’re tasting not just a cheffy concoction, but a part of her life.” - Ruby Tandoh for The Guardian
Zoe was The Yard’s first ever resident chef, and is currently making up weekly meals for The Yard’s volunteers to deliver across Hackney Wick. Jemima is one of the founding members’ of The Yard’s arts activist group The Committee,. Together, they’ll talk you through the recipe, how Zoe’s Ghana Kitchen came to life, the local area and share what they’ve been up to over the last few months.
Come together and cook together.
Commissioned by The Yard Theatre.