Pineapple rind tea, banana cake and vegetable powder. African leftover recipes

A journey through African countries and their cultures. Learn to give new life to leftover or discarded ingredients

The starting point is Nigeria with the young cook Olajumoke Okeola, who will show us how to make tea with pineapple rind. Next stop is Kenya, where we’ll learn to make a cake out of overripe bananas. In Uganda, finally, we’ll discover how to turn leftover cooked vegetables into powder.

Speakers:

• John Kiwagalo, coordinator of Slow Food Youth Network Africa, Coordinator of Earth Markets in Uganda and Program officer: Advocacy, Communication and Strategic Partnerships at Slow Food Uganda as well as Project manager: Agroecology and Alternative Food Systems in Uganda project
• Olajumoke Abimbola, food scientist, gardener, entrepreneur, coordinator of Slow Food Youth Network Nigeria.
• Samson Kiiru Ngugi, graduated at the University of Gastronomic Sciences in Pollenzo, he is the national assistant Coordinator of Slow Food Kenya and Coordinator of Slow Food Activities in Nakuru. 

Free entry while seats last. We advise you to arrive 10 minutes before the event starts to ensure a place. There will be a small tasting at the end for which you may donate what you choose.

Terra Madre Salone del Gusto is in Parco Dora, Turin, from September 22-26, 2022, with over 600 exhibitors and a series of workshops, conferences and tastings that show how we can regenerate our planet through food.

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