Online Cooking Class - A Vegan African Feast

Discover vegan African cuisine with Chef Angela-Michelle through authentic spices and traditional techniques.

Chef Angela-Michelle takes you on an African journey in this live and interactive online cooking class. You’ll learn how to use traditional herbs and spices to bring out the flavor and fragrance of East African vegetable-based recipes. While sharing nutrition and ingredient origins, Chef Angela-Michelle teaches how to prepare ye’abesha gomen, an Ethiopian collard green dish, and red lentil misir wat, followed by teff-based injera flatbread.

  • Cooking class is fully interactive.
  • Chef accompanies you throughout the entire process.
  • Ask as many questions as you want!
  • Recipes Recipe links are sent in your booking confirmation.
  • Ingredients Ingredients can be adapted for dietary restrictions or lack of availability and can be delivered by your preferred local grocer with the link below.
  • Technology Connect with the chef using Zoom on your computer, tablet or mobile device.
  • Class Participation Chime in with questions through audio or chat. Use of video is optional.
  • Class Size
    Public class sizes are between 4 to 20 connections to provide an opportunity for all guests to participate and ask questions. Private classes can accommodate up to 498 guests.
  • Event Duration 0.75 hours
  • Prep Time 30 minutes
  • Labels African, Beginner, Date Night, Vegan, Vegetarian


Collard greens
Red bell peppers
Red onions
Red lentils, yams or sweet potatoes
Tomato paste
Berbere spice mix
Teff flour, optional
Wheat flour
Baking powder

Kitchen Equipment

Wok or large pan with lid
Large pot with lid
Large skillet
Large mixing bowl
Small bowl
Chef's knife
Paring knife
Cutting board
Stirring spoons
Serving dish or platter

Prep Work Details

Before we embark on some culinary fun, we must first properly prepare to ensure a seamless and timely event. The items listed below must be completed PRIOR TO the class start time: 1. Have everything (but the collards) chopped, diced, sliced, minced, etc. 2. Have the collards washed and stems removed. 3. Have all ingredients measured out and ready to use. 4. Have all of the dry injera ingredients in a large mixing bowl. 5. Have all of the wet injera ingredients in a medium-size bowl. 6. Have all cooking tools and equipment out on your countertop or cooktop. 7. Have the berbere spice mix made, with one tablespoon set aside to use. Also note, the measurements listed on the recipes are specific to the time frame allotted for the event. Therefore, anyone attempting to double or triple the recipe won't be able to keep up with the flow of the cooking class.

Reviews guests left for this experience



21 Jun 2024

Well organized and easy to follow along with the chef. Thanks



19 Mar 2024

Chef was knowledgeable and kept the class involved and moving along. The dishes prepared were delicious!



16 Mar 2024

Great class! Really enjoyed! :)

Local Grocer Delivery Available!

$ 29 Per person

45-minute class hosted on Zoom. Tax included.

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Meet your chef

Growing up on a family farm with chefs for parents, Chef Angela-Michelle learned how to cook at the age of six and bake at the age of eight. Now, Chef Angela-Michelle has become certified in plant-based nutrition, has published several cookbooks, has traveled the world to hone her culinary craft, is the host of two TV cooking shows and is the founder and owner of her own successful cooking company that teaches others how to shop, cook, eat and live well.

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Cancellation Policy

Flexible booking: Cancel or reschedule this event's reservation for free up to 48 hours before the event.
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