Master Authentic African Cooking
Learn to cook traditional African dishes with confidence.
Step-by-step guidance. Practical sessions. Real results from day one.
Traditional African Protein Dishes
Master the art of preparing authentic African protein dishes through hands-on cooking training.
In this training, you learn traditional techniques for seasoning and marinating meats and seafood. You also learn how to stew and grill using local spices and time-honored cooking methods.
The training focuses on practical cooking skills while introducing the rich culinary traditions behind African protein-based meals.
Samaki
Fish
This training focuses on preparing traditional African fish dishes using authentic, hands-on methods and local ingredients. Participants learn techniques that bring out natural flavor, texture, and aroma in every dish.
Fish varieties covered include Samaki wa Mtoni (Freshwater Fish), Samaki wa Baharini (Saltwater Fish), Tilapia, Nile Perch, and local catfish. These are widely enjoyed across African kitchens.
Cooking methods include cleaning, marinating, frying, grilling, and stewing with local spices and sauces. Participants also learn seasoning, timing, and presentation to ensure each fish dish is flavorful, tender, and ready for serving with staple meals.
$30 / Food / Session
Nyama
Meat
This training focuses on preparing traditional African meat dishes using authentic, hands-on methods. Participants learn techniques that bring out rich flavor, tenderness, and aroma in every dish.
Dishes covered include Kuku wa Kienyeji wa Mchuzi (Traditional Chicken Stew), Nyama ya Ng’ombe ya Mchuzi (Beef Stew), Nyama Choma (Grilled Beef), Mbuzi Choma (Grilled Goat), Mbuzi wa Mchuzi (Goat Stew), Kondoo wa Mchuzi (Lamb Stew), and Kondoo Choma (Grilled Lamb).
Cooking methods include stewing with local spices, grilling over open flame, marinating, and timing techniques to achieve perfect tenderness and flavor.
$30 / Food / Session
Traditional African Staple Dishes
Learn to prepare essential African staple meals that form the foundation of local diets. This hands-on training focuses on authentic flavors, textures, and traditional cooking methods.
Dishes include Ugali—made from maize, cassava, sorghum, or millet flour—and Makande, a hearty maize and beans stew with optional variations. These meals are widely enjoyed across African households.
Cooking methods cover proper mixing, boiling, and simmering to achieve perfect consistency, along with seasoning techniques that enhance natural flavor and make each dish ready to serve with accompaniments.
Ugali
Ugali
Learn to prepare traditional African ugali using maize, cassava, sorghum, and millet flours with hands-on guidance. The training focuses on achieving the perfect texture and consistency.
Varieties covered include Ugali wa Mahindi (Maize Flour), Ugali wa Muhogo (Cassava Flour), Ugali wa Mtama (Sorghum Flour), Ugali wa Uwele (Millet Flour), and mixed-flour options such as Ugali wa Mtama na Muhogo, Ugali wa Mahindi na Muhogo, and Ugali wa Uwele na Mahindi.
Cooking methods include proper stirring, boiling, and timing to create smooth, firm, and fluffy ugali. Participants also learn how to serve it alongside stews, legumes, or proteins for a complete traditional meal.
$30 / Food / Session
Makande
Maize and Beans Stew
Learn to prepare Makande, a traditional African stew made from maize and beans, through hands-on training that highlights authentic flavors and textures. This dish is a staple in many African households.
Variations covered include the classic Makande with maize and beans, as well as optional mixes using different types of beans to create diverse, nutritious versions.
Cooking methods focus on proper soaking, boiling, and simmering to achieve tender beans and maize with a rich, well-balanced flavor. Participants also learn seasoning techniques and serving suggestions to pair Makande with staple dishes for a complete meal.
$30 / Food / Session
Traditional African Legumes & Beans
Master the preparation of authentic African legume and bean dishes through hands-on, practical training.
Learn how to cook a variety of traditional staples using proven techniques that bring out rich flavor, proper texture, and nutritional value.
The training focuses on essential skills such as ingredient selection, soaking methods, cooking timing, seasoning, and achieving the right consistency for different dishes.
Participants gain real kitchen experience by preparing meals commonly found across African households, guided step-by-step to ensure consistent, high-quality results.
Kunde
Legumes
This training teaches how to prepare common African legume dishes using simple, practical methods and local ingredients.
Legumes covered include Dengu (Black-eyed Peas), Choroko (Mung Beans), Kunde (Cowpeas), Mbaazi (Pigeon Peas), Njahi, and Njugu (Groundnuts). These are widely used in everyday African meals.
Cooking methods focus on sorting, soaking, boiling, and stewing, with options like coconut-based preparation and roasting for added flavor.
$30 / Food / Session
Maharage
Beans
This training teaches how to prepare popular African beans using practical, hands-on methods and local ingredients.
Beans covered include Maharage (Red Beans), Kidney Beans, Pinto Beans, Black Beans, and White Beans (Navy / Cannellini)—commonly used in African households.
Cooking methods focus on sorting, soaking, boiling, and stewing to achieve soft texture and rich flavor.
$30 / Food / Session
Traditional African Rice Dishes
Learn to prepare authentic African rice meals through hands-on training, focusing on flavor, texture, and traditional cooking techniques.
Dishes covered include Wali (Steamed Rice) and Pilau (Spiced Rice with Meat or Vegetables), both widely enjoyed across African households.
Cooking methods focus on proper washing, steaming, and spicing to achieve fluffy, aromatic rice. Participants also learn seasoning, timing, and presentation to serve these dishes as complete, flavorful meals.
Wali
Steamed Rice
This training teaches how to prepare traditional African steamed rice (Wali) with perfect texture and aroma. Participants learn hands-on techniques to achieve fluffy, well-cooked rice that forms the foundation of many African meals.
Wali varieties covered include plain steamed rice using locally available grains, with options to use long-grain or short-grain rice depending on preference and regional style.
Cooking methods focus on proper washing, soaking (if needed), and steaming to ensure even cooking. Participants also learn timing, water ratios, and presentation to serve soft, aromatic rice alongside stews, legumes, or proteins.
$30 / Food / Session
Pilau
Spiced Rice with Meat or Vegetables
This training teaches how to prepare traditional African Pilau, a flavorful spiced rice dish commonly enjoyed with meat or vegetables. Participants learn hands-on techniques to balance spices and achieve aromatic, perfectly cooked rice.
Pilau varieties covered include classic meat Pilau, vegetable Pilau, and optional mixed versions, allowing participants to explore different flavors and textures based on regional preferences.
Cooking methods focus on proper washing, soaking (if needed), sautéing spices, and simmering the rice with the right water-to-rice ratio. Participants also learn timing, layering of ingredients, and presentation to serve aromatic, well-seasoned Pilau as a complete meal.
$30 / Food / Session
Traditional African Vegetables & Roots
This training teaches how to prepare traditional African vegetables and root-based dishes with hands-on techniques that preserve natural flavor, texture, and nutrition.
Participants will learn to cook a variety of locally available vegetables and roots using authentic African methods.
Cooking methods focus on washing, peeling, boiling, steaming, and sautéing, with seasoning and pairing techniques to serve these dishes alongside staples, legumes, or proteins for complete, nutritious meals.
Mboga
Vegetables
This training teaches how to prepare traditional African vegetables using hands-on techniques that preserve flavor, texture, and nutrition. Participants learn authentic methods for cooking a variety of locally available vegetables.
Vegetables covered include Maboga(pumpkins), Sukuma Wiki (Collard Greens), Mchicha (Amaranth), Kisamvu(Spider Plant), Kunde (Cowpea Leaves), Matembele (Sweet Potato Leaves), Biringanya (African Eggplant), and Bamia (Okra).
Cooking methods focus on washing, chopping, steaming, sautéing, and seasoning to bring out natural flavor. Participants also learn pairing techniques to serve vegetables alongside staples, legumes, or proteins for complete, nutritious meals.
$30 / Food / Session
Mizizi
Roots
This training teaches how to prepare traditional African root-based dishes using hands-on techniques that preserve flavor, texture, and nutrition. Participants learn authentic methods for cooking a variety of locally available roots.
Roots covered include Viazi Vitamu (Sweet Potatoes), Magimbi (Elephant Foot Yam), Muhogo wa Kuchemsha (Boiled Cassava), Pumpkin, Yam, Amaranth Roots, Matoke (Plantains), Taro, Irish Potatoes, Cassava, and Cocoyam.
Cooking methods focus on washing, peeling, boiling, steaming, and roasting to bring out natural flavor. Participants also learn pairing techniques to serve roots alongside staples, legumes, or proteins for complete, nutritious meals.
$30 / Food / Session
Traditional African Flatbreads
This training teaches how to prepare traditional African flatbreads using hands-on techniques that ensure soft, flavorful, and well-textured results. Participants learn authentic methods for mixing, rolling, and cooking flatbreads to perfection.
Flatbreads covered include Chapati (Soft Layered Flatbread) and Mandazi (Slightly Sweet Fried Bread).
Cooking methods focus on proper dough preparation, rolling, folding, and cooking on a skillet or frying, with tips to achieve soft, layered, or golden textures. Participants also learn serving techniques to pair flatbreads with stews, vegetables, or proteins for complete traditional meals.
Chapati
Soft Layered Flatbread
This training teaches how to prepare traditional African chapati using hands-on techniques that ensure soft, layered, and flavorful flatbreads. Participants learn proper dough preparation, rolling, and cooking methods to achieve the ideal texture.
Cooking methods focus on mixing, kneading, rolling, folding, and cooking on a skillet to achieve soft, golden, and layered results. Participants also learn serving techniques to pair chapati with stews, vegetables, or proteins for complete traditional meals.
$30 / Food / Session
Mandazi
Slightly Sweet Fried Bread
This training teaches how to prepare traditional African Mandazi, a slightly sweet fried bread, using hands-on techniques to achieve soft, fluffy, and golden results. Participants learn proper dough preparation, shaping, and frying methods for perfect texture and taste.
Cooking methods focus on mixing, kneading, shaping, and frying at the right temperature to achieve evenly cooked, golden, and fluffy Mandazi. Participants also learn serving techniques to pair Mandazi with tea, coffee, or meals as a traditional snack or accompaniment.
