Join us for a West African inspired feast in February.
I will share my secrets to cooking vibrant, sumptuous and healthy feasts with seasonal produce inspired by cuisine from Africa and beyond that you can easily recreate at home.
Recipes are healthy and plant based versions of traditional West African dishes, also free of palm oil in our bid to reduce the destruction of rainforests.
Our cookery session will start with cocktails and some nibbles to whet your appetite, as you get to know your fellow cooks, followed by an introduction to West African cooking, the regional inspirations for recipes on the menu, spices and unique African produce.
Our cookery class is very hands-on, as we chop, peel and cook together. After cooking, you will sit to enjoy a long table feast together.
Canapés on arrival
Hibiscus Botanical Cocktails
The use of aprons, all cooking equipment, ingredients and recipes of the day.
Wine with your meal
You can also bring your favourite drinks. (BYOB)
Limited spaces are available for each class to ensure a bespoke lesson so it's a good idea to book early before they sell out.
You will learn to cook 3 - 4 recipes
Zobo’ Cocktail and canapés on arrival
A welcome glass of my homemade brew of hibiscus flowers, seasonal berries and prosecco (non-alcoholic available)
Fonio with fresh herbs
Learn to cook this healthy West African native gluten free grain similar to couscous and high in fibre
Senegalese Yassa with chestnut mushrooms Tangy, sweet and spicy onion based sauce with lemons, mustard & peppers
Vegan Okra Stew Learn to cook with this interesting African native vegetable
Kale or Spinach Stew with mushrooms or aubergines (Efo or Kontonmire)
Inspired by the Nigerian ‘Efo’ cooked with sturdy locally grown spinach variety called ‘Efo Tete’ by the Yoruba people & Ghanaian Kotonmire cooked with ‘Taro’ leaves of the native cocoyam with crushed melon seeds
Plantain Pie with Lentils & Grains of paradise
Spice roasted plantains (Ghanaian Kelewele)
A healthy and easy recipe to cook plantains
Grilled smokey baby aubergines or roasted cauliflower florets with Homemade spiced peanut butter
Smoked Jollof Rice
Smoked Jollof Quinoa with Heritage Carrots
Cooked in sweet, spicy rich traditional West African tomato stew
Traditional Senegalese sauce with caramelised onions, lemons & mustard with seasonal vegetables
Plantain Pie with red lentils, carrots, caramelised onions and grains of paradise
An inspired recipe for plantains
BYOB _ Remember you are free to bring your own drinks
Nuts are regularly used in my kitchen. Please specify dietary requirements and allergies.