African Cuisine Cookery Class

We welcome you with a cup of tea and perusal of some of our West African art collection for about 10 minutes. Then we dive into the cooking, followed by eating. The experience lasts just under 3 hours. Roselle Hibiscus, otherwise known as zobo or sobolo in Nigeria and Ghana respectively, is a plant most likely native to Africa. The ruby red sepals are used to make a tangy and refreshing drink with medicinal properties (lowering blood pressure.) In this class we play around with hibiscus syrup to make a bubbly cocktail with prosecco. The syrup can also be used to make hot tea or a refreshing cool drink. Jollof rice, the red orange rice dish that started an internet trend called Jollof Wars between Ghana and Nigeria, is a delectable dish comprising a rich onion, tomato and chilli sauce in which the rice is cooked. As the spices and ingredients meld together in glory you will discover how international ingredients contributed to West Africa’s own melting pot. We then make my mother’s bbq chicken. As we explore the build up of flavours from onions, garlic and vinegar, you take a dive into one of West Africa’s famous chicken preparations similar to poulet yassa.

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Hibiscus Fleur Royale — This cocktail draws on West African inspired roots. It is based on sobolo (hibiscus/sorrel) syrup. Alcoholic and non alcoholic options · Jollof Rice — Bright and vibrantly red orange Jollof rice, made by steaming rice in a rich and generously spiced tomato based sauce. · Mama Palm’s BBQ Chicken — Deeply marinated in a vinegary allium (onion, garlic) sauce and seasoned until the spirits say “it’s enough my child.” The chicken is Smokey barbecued · Licky Licky (Tamarind) and Mango Sorbet — We make this one ahead of time so you can enjoy something sweet after all your hard work :)