Lope AriyoCookery School
Vibrant, aromatic and full of character. Cook iconic dishes from Ghana's beloved street food culture.
Learn about what sorghum leaves are, how they're grown, how and where to shop for them and most importantly, how they contribute to the dish beyond colour, and why the deep burgundy you see in the bowl tells you something important about how the dish has been made.
Understand why soaking your black-eyed beans and waakye leaves helps make the optimal waakye bowl. Learn how soaking reduces cooking time and improves texture.
Understand how unrefined red palm oil carries heat, adds depth of colour, and contributes a depth of flavour that other oils cannot and learn how to handle it without burning or bitterness
Learn the logic behind chichinga spice and kelewele paste, why each blend is built the way it is, which aromatics anchor them, and how to adjust heat and fragrance to your own palate rather than following a fixed recipe.
Learn how to judge whether a waakye bowl is working, how to proportion the sides so no single element overwhelms the others and how assembly varies in different parts of Ghana to form the complete dish.
All ingredients, equipment and aprons will be provided.
Your instructor will lead you through easy-to-follow demonstrations before you have a go at your own cooking station.
You will work in pairs to recreate the dishes together.
Once everything is cooked, you will gather around the table to enjoy your feast, or pack up a box to take home if you prefer.
You will receive a digital recipe pack after class with everything you need to recreate these dishes at home.
Dietary options: vegan, vegetarian, dairy free, gluten free
Allergen notes: Contains peanuts. Not suitable for those with this allergy. All ingredients are prepared in a shared kitchen where common allergens may be present.
Unfortunately not. This is a hands-on cooking class and we do not have a waiting area for non-participating guests. Everyone attending needs a ticket and must be actively participating in the class. For group celebrations, a private event booking is the best option as it gives your whole group a dedicated experience.
Age: 18+ (students 17 and under welcome with an adult over 21 who is also taking part)
Upcoming dates
Cook Ghana's version of West Africa's most iconic dish, with fried beef, coleslaw and shito.
This class is new — here's what guests say about our other classes.
Reviewed via ClassBento
“The teacher, Lope, was absolutely lovely, and her amazing knowledge and passion for Nigerian cooking really shone through. The steps were easy to follow, and I was delighted with the delicious Jollof rice, chicken, coleslaw and plantain I made. I also thought it was a fantastic idea that you can enjoy a portion there and take another portion home to enjoy later. It was such a fun and enjoyable experience, and I would 100% recommend it to anyone considering booking!”
Simi Jaji · Attended September 2026
London, UK
Reviewed via ClassBento
“Great class. Children thoroughly enjoyed it. Loved the food.”
Grace Hendry · Attended August 2026
London, UK
Reviewed via ClassBento
“Lope delivered an exceptional cooking class from start to finish. The session was incredibly well prepared, thoughtfully structured, and struck the perfect balance between cultural insight, practical teaching, and hands-on participation. What made the experience especially memorable were the wonderful Nigerian treats she included, which beautifully complemented the cooking and gave us an even richer appreciation of Nigerian cuisine and hospitality. Lope's calm energy, professional approach, and deep knowledge immediately put everyone at ease. She broke each step down thoroughly, explaining not just what to do, but why, making the recipes accessible even for complete beginners. Her teaching style was highly practical, engaging, and encouraging throughout. By the end of the class, we all walked away feeling confident that we could recreate Amala and Abula ourselves. It was an enjoyable, authentic, and incredibly well-delivered experience that I would wholeheartedly recommend to anyone interested in Nigerian food and culture. Thank you, Lope, for such a fantastic class!”
Obi James · Attended June 2026
Verified attendee
“Fantastic host, nice teaching style. Clear and warm.”
Seun Onasanya · Attended June 2026
London, UK
Reviewed via ClassBento
“Very helpful class, feel confident to cook the dishes after attending.”
Summer Hoilett Okosun · Attended May 2026
Reviewed via ClassBento
“Had such a good time at the class, Lope was very knowledgeable about the cooking process, the culture behind the food and talked us through each step. We each had our station in pairs which meant you could follow along easily, I loved the eating and community spirit, really lovely bunch of people and Lope our host was incredible, highly recommend”
Lola Lawal · Attended May 2026
