Cooking class: Congolese cooking with Bijoux – vegan saka saka

In a herb studio near Ostkreuz, Bijoux cooks a fully plant-based three-course menu from the Congolese kitchen. At its centre is saka saka, a stew of finely pounded cassava leaves that needs no animal ingredients. Participants cook together and then eat at the studio's long table. The evening runs for three and a half hours and is one of several dates in the series.