Ghanaian Street Food Cookery Class
Description
Fiery, sweet, and built on layers of spice, Ghanaian street food is some of the most satisfying cooking on the continent. Get to grips with four Ghanaian dishes in this cooking class in London, drawing on the food cultures of Accra, Kumasi, and the streets in between.This class is welcoming and suitable for all skill levels. You do not need any experience with Ghanaian cooking. Everything is explained step by step, with plenty of guidance, storytelling, and practical tips along the way.What to expect:
A full introduction into Ghanaian street food.
Learn how to blend aromatic spices for delicious, flavourful dishes.
Understand how slow heat and the right fat transforms simple ingredients.
Gain hands-on skills and cultural insight whilst learning how to make traditional recipes.
Enjoy homemade drinks: Sobolo (hibiscus, ginger, pineapple) and Asaana (fermented corn, caramelised sugar, milk).
You will leave with the skills to put together a complete waakye bowl at home, plus tips on where to source specialist ingredients and how to store them.Dietary notes: Classes can be adapted for vegan, vegetarian, and pescatarian diets, as well as gluten-free and dairy-free. Please note that all ingredients are prepared in a shared kitchen where common allergens may be present. This class is not suitable for those with a peanut allergy.
What you'll do
Work with Waakye Leaves
Soak and softened waakye leaves to dye rice and beans to get the signature waakye colour.
Master the Art of Chichinga
Learn to skewer and grill thin cut beef like the roadside vendors in Ghana.
Toast and Make Your Own Gari Foto
Use ethically sourced red palm oil to toasted gari and get a bright cassava crumb.
Fry Up Your Kelewele
Use aromatics from ginger, chilli and garlic to create tasty marinade for plantain.
Assemble Your Waakye Bowl
Bring together your waakye, gari foto, kelewele, chichinga and assortment of sides from spaghetti, boiled eggs, house salad, stew and the infamous chilli sauce, shito.
Take a Seat at the Table
Sit down and enjoy your Ghanaian street food feast!
Food Photos
What you'll learn
What Waakye Leaves Actually Are
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.
The Science of Soaking
Understand why soaking black-eyed beans and waakye leaves helps make the optimal waakye bowl. Learn how soaking reduces cooking time and improves texture.
How Red Palm Oil Works as a Cooking Medium
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
Building a Spice Base from Scratch
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.
How a Waakye Bowl Is Assembled
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.
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