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
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.
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.
Age: 18+ (students 17 and under welcome with an adult over 21 who is also taking part)
Click a date to browse availability
Learn to cook Ghana's version of West Africa's most iconic dish.
