African Cuisine & The Art of Spice Blending NEW! • Register • View Cart •

This West African country has a varied and rich culinary tradition that deserves to be known more widely outside its borders. Containing spices and herbs alongside palm or groundnut oil, these richly flavored sauces and soups have an enticing aroma. Rice is consumed in every part of the country, prepared as coconut, jollof, and fried rice. Soups are prepared using local ingredients like locus beans, waterleaf, bitter leave, and pumpkin leaves. Spices such as Thyme, Curry, Giner, Nutmeg, Cloves, Habanero Pepper, and Scotch Bonnet are internationally influenced by Portugal, England, and other European countries.

Savor a vibrant fusion of textures and flavors in our Nigerian Suya Bowl. Lightly spiced rice forms the base, infused with fresh basil and paired with your choice of tender beef or savory mushrooms. It's topped with golden fried plantain, crisp red onion, tomatoes, refreshing cucumber, hearty kale, and avocado. Each bowl is finished with a bold drizzle of spicy mayo and a generous dusting of our house-made Suya Spice Mix, created fresh in class for a truly authentic kick.

Located in the heart of Central Africa, the Democratic Republic of Congo has a rich cultural cuisine from a diverse range of ethnic groups with fascinating cultural traditions. Congolese food is deeply rooted in tradition, with many dishes being prepared and served in a communal, family style manner. Congolese food heavily relies on staple ingredients such as cassava, plantains, yams, palm oil, peanut butter, and a variety of meats and seafood. Traditional cooking methods like liboke (wrapping food in banana leaves and cooking over an open flame) are widely practiced and celebrated. Popular Congolese dishes include liboke de poisson (baked fish), moambe chicken (chicken stew), and the adventurous mbinzo (dried caterpillars).

Unwrap the rich tradition of Congolese cuisine with our Liboke—a fragrant, banana leaf-wrapped parcel of marinated chicken or mushrooms, slow-cooked in a delicate blend of aromatic spices and herbs. Every bite melts in your mouth, capturing the earthy warmth of central African cooking. Served alongside fluffy rice and elevated by a class-crafted spice mix, this dish is a celebration of deep, slow-simmered flavor.

Located on the West African coast, Liberia is surrounded by Sierra Leone, Guinea, Ivory Coast and the Atlantic Ocean. Liberian cuisine revolves around the consumption of rice, cassava, plantain, tropical fruits & vegetables and fish and meat in most popular dishes. Stews flavored with habanero and scotch bonnet chilies are popular, as well as potato greens. Baking is one of the most popular cooking methods in Liberia. Some of the popular baked goods include cornbread, sour bread, banana bread and cakes. Dumboy is considered to be the national dish of Liberia. This dish is prepared by boiling fresh peeled cassava. The boiled roots are then mashed and shaped into balls then topped with meat stock or hot pepper soup and vegetables.

Indulge in the hearty comfort of our Liberian Gravy Bowl, featuring tender chicken or mushrooms simmered in a bold, savory stew that’s rich with West African flair. Paired with a vibrant spinach rice seasoned with a custom spice blend we’ll create together in class, this dish is a soulful, flavor-packed experience that will have your taste buds dancing.