Uploaded September 2020 | Updated September 2026, 3 days ago

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*The ingredient list has now been added below.

For Culture Night 2020, Science Gallery Dublin hosted a hybrid offering of offline and online programming to add visibility to the skills and creativity of artists who have flourished despite being constrained by the Direct Provision system in Ireland.

In this online cooking demonstration, Ellie Kisyombe, founder of Our Table, shows you how to make to couscous with preserved Italian rovers, mikoma chana stew, barbequed aubergine and peri-peri chicken wings.

Our Table is a social enterprise which aims to create a connected and inclusive community through food. They develop people’s existing culinary skills in a professional setting, in order to give them the confidence, support, and practical experience necessary to start their own food businesses or gain employment in other organisations

Recipe 1: Couscous with Preserved Italian Rovers (vegan)
- 1 cup of chopped sweet Italian red peppers (Italian rovers)
- A pinch of Salt
- 1 tbsp. olive oil
- 1 and ½ cup of water

Recipe 2: Mikoma Channa Stew (Vegan)
- 1 cup chickpeas (Chana)
- 1 cup butterbeans
- 1 tbsp. tomato puree
- 1 tin of passata tomatoes
- 3 garlic cloves
- 1 medium shallot and 1 white onion
- 1 tbsp. Jamaican rum
- 1 tin coconut cream
- 1 tbsp. brown sugar
- 1 tsp. salt
- 2 tbsp. olive oil

Recipe 3: Roast Aubergine (Vegan)
- 2 tbsp. olive oil
- A pinch of salt
- A pinch of black pepper
- Half a tsp. of barbeque spicers

Recipe 4: Peri-peri chicken wings
- 20 chicken wings
- 3 tbsp. olive oil
- 1 tsp. lemon
- 2 tbsp. barbeque spices
- 6 garlic cloves
- 1/4 cup of Our Table Mild Lemon Herb Hot Sauce*

*You can pick up Our Table's Hot Sauce at the Good Food Store - http://www.ourtable.ie/products