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

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.

Le Mets de Pistache is a traditional Cameroonian delicacy made from ground melon or pumpkin seeds, commonly referred to as “pistache” in Central and West Africa. Despite its name, it contains no actual pistachios. This dish features a rich, nutty flavor and a soft, pudding-like texture. It’s often enjoyed during family gatherings and celebrations.

By the end of this class, students will:
- Identify and prepare traditional African “pistache” (melon/pumpkin seeds).
- Learn to season and mix a balanced pistache batter.
- Practice wrapping and steaming in banana leaves for authentic texture and aroma.
- Understand how to adapt traditional African cooking methods in a modern kitchen.

Koki Beans with Spinach is a beloved Cameroonian dish made from black-eyed peas, blended into a smooth paste and steamed in banana leaves. The mixture is enriched with palm oil for color and flavor, and spinach adds a nutritious, earthy element. This dish is similar in texture to a savory pudding or cake and is often served with boiled plantains, yams, or cassava.

By the end of this class, students will:
- Learn how to peel and blend black-eyed peas to make a smooth koki base.
- Understand the technique of steaming with banana leaves.
- Balance traditional seasonings and incorporate spinach for added nutrition.
- Apply West African cooking methods to create modern, health-conscious adaptations.