Meet Adjoa…

Adjoa Courtney is an artist of many talents but turning her recipes into exquisite art is her passion.  Growing up in the Midwest and raised vegan since age seven, she spent lots of time in her grandmother’s kitchen, absorbing all the wisdom she could about cooking and life. She became fascinated by other elders in her community, befriending them in food havens like international supermarkets to obtain their authentic recipes. After some years of honing her skills Joya began to host dinner parties for family and friends, constructing dining experiences that left them amazed and wondering when she would turn her natural ability into her calling. From there, she began to blog and offer cooking lessons that would sell out. With the love and support of those closest to her, Joya decided to go all in and become a personal chef. Following the plant-based foundation of the food she grew up on, “veganizing” traditional recipes that typically contained animal products became her specialty. She wanted her food to remind others who were transitioning to veganism of the meals they enjoyed before they became vegan.As Chef Joya experimented with different cultural flavors like soul food, Afro-Caribbean, and French, her recipes expanded to include cuisines from all over the world. Recognizing the need for vegan cuisine in many culinary genres, Chef Joya began teaching other chefs how to prepare plant-based meals for their own clients. As she continues to travel the country winning the hearts of the community by drawing in vegans and meat-consumers alike, events in each city are always “souled” out. With several successful restaurant collaborations and national cooking titles under her belt, one can find Chef Joya preparing for her next dinner party, where she provides great food, stories, and an intimate 5-star experience that she shares with each of her clients.

Fysh and Chips Recipe 

– 1 can of JackFruit in Brine
– 1 cup of unbleached flour
– 3 tablespoons of Baking Powder
– 1 (8 fluid ounce) bottle beer
– 1⁄2  lemon, juice
–  salt & pepper
–  Garlic powder
–  Onion powder
– Old Bay Seasoning
–  extra flour
– 1 pound of fried half red potatoes
– Dried seaweed
–  1 cup Vegetable stock
– Soy Sauce

– Open the  can of Jackfruit and rinse thoroughly.
– Add the Jackfruit to a sauce with vegetable stock seaweed, soy sauce, Old bay, and Lemon.
– Simmer for 20 mins.
– Create the batter by adding the flour, baking Powder, beer, Garlic and Onion Powder.

– Drain the Jackfruit and add to the batter. Immediately transfer the dipped Jackfruit to the deep fryer and  fry two mins or until golden brown.

Top the Potatoes with the Fysh and enjoy.

Vegan Tarter Sauce Recipe 
– 1/2 cup of Vegan Mayo
– A dash of tabasco
– 1 tablespoon of capers
– Squeeze of lemon
– Salt & Pepper to taste

Cooking With Joya LLC