Cooking Class

Join Guest Chef Nadia Ketoure of Market Life to explore Tunisian traditions, food as medicine, and her personal journey with Tunisian peppers and harissa! All recipes are vegan and gluten free. The class will be in-person at the Coop and streamed online via Zoom. For in-person attendees, there is a $10 cash-only fee taken at the door to help cover the cost of ingredients. In-person attendees will get to interact with the chef and sample the dishes!

Nadia will be making Tunisian couscous with seasonal vegetables and her own “Najet” harissa, along with two favorite Tunisian salads: Omok horria (a steamed carrot salad with coriander and harissa) and a refreshing radish salad with a lemon olive oil parsley dressing. She will also show us how to make gluten-free couscous using fonio, a naturally gluten-free whole grain native to West Africa that belongs to the millet family!

Nadia Ketoure is the chef and founder behind Market Life, a vegan/zero waste food business. Market Life sells fresh, vegan, gluten-free, pre-packaged meals in the refrigerator section at the Coop! Nadia is also an Integrative Health coach who studies herbalism, raw food cooking, and traditional Chinese medicine. Nadia teaches Qigong and infuses her food with Joy! She has lived in the US for more then 20 years and enjoys sharing her love for her home country, Tunisia – preparing foods for her children’s schools and partnering with local farms to produce Tunisian peppers here in the Northeast. Nadia currently works with Willow Wisp Organic Farm and is growing some Tunisian peppers to start producing her family’s “Najet harissa” this fall.

TICKETING INFO:

For both virtual and in-person attendance, please RSVP on the squad’s Eventbrite page or by visiting foodcoopcooks.org. For in-person attendees, there is a $10 cash-only fee taken at the door to help cover the cost of ingredients.