Cooking Class: Plant-Based West African Flavors
Recreate authentic West African flavors through a fully plant-based three-course menu in this cooking class.
You'll begin by making spicy roasted vegetable skewers featuring zucchini, mushrooms and bell peppers, served with a citrus-tahini dipping sauce. Next, you will learn to prepare vegan jollof rice, a richly spiced dish made with tomatoes, red peppers and aromatic spices, paired with perfectly sautéed plantains. Finally, you'll create a refreshing mango and coconut pudding made with mango purée, coconut milk, maple syrup, toasted coconut and crushed pistachios. By the end, you'll have mastered a West African-inspired menu that is delicious, nourishing and fun to recreate at home. Sign up now!
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Spicy Roasted Vegetable Skewers
With zucchini, mushrooms, bell peppers and citrus-tahini dipping sauce
Vegan Jollof Rice with Sautéed Plantains
With rice, tomatoes, red bell peppers, plantains and aromatic spices
Mango and Coconut Pudding
With mango purée, coconut milk, maple syrup, toasted coconut and crushed pistachios
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.
- Minimum Guests 2
- Maximum Guests 15
- Event Duration 3 hours
- Activity Level
Activity Level
- LabelsCouples, Vegetarian, Vegan, Beginner, African, Fun
Reviews Guests Left For Other Experiences
patty
04 Apr 2026
What a great class . Very interactive learned alot Chef Tissany is great ! Cant wait to take another class
Roberta
23 Mar 2026
I had such a great time in this class and the chocolate turned out delicious! I’m excited to join the next classes!
Chirangivi
21 Mar 2026
Average
Event location: Seattle
Chef travels to your location
Meet your chef
Chef Tissany is a seasoned holistic chef with over 20 years of culinary experience rooted in wellness, culture and community. She is formally trained and specializes in plant-forward cuisine spanning vegan, Asian, African, Southern comfort and classic American cooking. In addition to her culinary work, she is a wellness coach and healthy baker who designs thoughtful curricula, mentors diverse community groups and leads engaging, hands-on classes. Her work blends nourishment, intention and deeply personal dining experiences.
