Cuisine with Gladys

Thursday, August 27th – 5:00 – 6:15 PM (PST)

Join us for an immersive and interactive cooking session with Gladys Nyoth, Founder & Executive Chef at Mbombo and The Hut, showcasing the magic in nutritive food and intuitive cooking through a very easy recipe around tostadas. The recipe Gladys will be teaching is perfect for the summer and easily customisable! Join us for an hour, support refugees, and have dinner ready for your family – it is that easy!

Your contribution to attend this session will support the Little Ripples Meal Program in Chad for Darfuri refugees. Little Ripples is an early childhood education program that also provides nutritional support, promotes parent involvement, and creates a foundation for peace and recovery for communities exposed to trauma. Little Ripples maximizes the resources at hand in refugee communities by partnering with families to host in-home centers called Little Ripples Ponds. A daily meal, essential to the development and learning of children, is locally sourced, prepared, and served by the host mother, now a paid Little Ripples cook. Every Little Ripples student and teacher and every member of a Pond host family receives a daily meal through the Little Ripples Meal Program.

Recipe Ingredients:

You are welcome to participate in this cooking session in whatever way works for you, but if you would like to join us in cooking alongside Gladys as she makes her delicious tostada recipe, below are the ingredients that you will need. You are more than welcome to customize based on your individual preferences and serving size. Organic ingredients, if possible, are highly recommended by the Chef.

Main Ingredients:

  • Tostada shells
  • 1 to 2 cans of black beans
  • Beyond-Meat burgers (or any alternative meat patties) (2 patties) or two turkey patties
  • 2 roma tomatoes
  • 1 shallot
  • 1 english cucumber
  • 2 serano peppers
  • 1 bunch cilantro
  • 1 large avocado
  • 1 bunch frizzy kale
  • 1 lemon
  • 2 to 3 limes
  • 1 red onion
  • Garlic
  • Olive oil
  • Liquid smoke (optional)
  • Spices:
  • Pink himalayan salt
  • Black pepper
  • Garlic and onion powder
  • Cayenne pepper
  • Pumpkin seeds
  • “”I am an African Indigenous Chef and actress that uses experiential design to bring humanity together via art, food, and cultural storytelling performances. Born and raised in France from Cameroonian parents, I experienced the journey of leaving home at the age of 15 to seek a better environment, in America, in order to nurture the innate leadership I’ve always felt in me as a child.  Through my commitment and personal journey as an immigrant, I quickly refined my fire to advocate for both the African diaspora and the global indigenous communities of this world so we can transcend systemic oppression and bring balance via diverse leadership and authentic unity.
    I am part of this collaboration with iACT because I have an undying love, connection, admiration for humanity.  Creating these “cirque de soleil” type of immersive dinners allow people to embrace the idea that we are one through the magic of breaking  bread and remembering who we really are.  Working with iACT, I get to remind people that we can create the same experience through human connection and a great recipe.”

    About iACTion August

    iACTion: Cuisine with Gladys is part of iACTion August, a month-long series of holistic wellness events with a purpose. As we collectively shelter-in-place and social-distance, we believe in the importance of finding meaningful ways to not only care for ourselves but to also connect with our global community. We hope that iACTion August will connect you with our mission of providing humanitarian action to aid, empower, and extend hope to those affected by mass atrocities.

    After you complete your registration for this event, you will receive an email confirming your participation as well as instructions on how to connect to this virtual event online. If you have any issues please contact the iACT team at