Rice and beans are a staple around the world. Through this cooking class, we’ll explore two versions of rice and beans from two tropical countries - Venezuela and the Philippines. Both dishes are vegan versions that highlight produce native to these countries, but grown right here in Detroit.
Gabi will offer Pabellón Criollo, the Venezuelan national dish, which includes well seasoned Caribbean style black beans, Venezuelan style white rice, and fried plantains with a side of Caribbean Hot Sauce. Danielle will offer Ginataang Monggo Guisado, a Filipino stew with mung beans and bitter melon cooked in coconut milk. It’s served alongside turmeric rice, and Sinamak, a spicy vinegar.
