This class is plant-based and open to all. Our cookery session will start with cocktails as you get to know your fellow cooks, followed by an introduction to African cooking, the regional inspirations for recipes on the menu, spices and unique African produce.

I will share my secrets to some of your favourites at my supper clubs such as the much-loved suya aubergines with nomadic suya spice mix, non-sticky and well seasoned jollof rice you can be proud of and more. See the full menu below.

FORMAT

My cookery class is very hands-on, as we peel, chop and cook together. After cooking, you will sit to enjoy your meal.

INCLUDED

Included are welcome drinks, the use of aprons, all cooking equipment, ingredients and recipes of the day. BYOB - You can come along with your favourite drinks.

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.

Menu of the month

‘Zobo’ Clementine Cocktail on arrival
A welcome glass of my homemade brew of hibiscus flowers, seasonal clementines and prosecco (non alcoholic available)

Suya Aubergine & Sweet Pepper Rolls with Cauliflower Crème
Learn to prepare an elegant African inspired appetizer

Stuffed jollof rice in peppers with pomegranates & green peas

Plantain pie with chestnut mushrooms and heritage carrots (nut & beans alternative available on request)

Please specify dietary requirements and allergies.