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
- Labels Couples, Vegan, Vegetarian, Beginner, African, Fun
Reviews Guests Left For Other Experiences
Rushali
23 Aug 2026
It was amazing
Benjamin
26 Jul 2026
Chef Tissany was very instructive and encouraging. She made the experience fun for everyone. While we all got to make our dumplings, we all individually got to assist Chef Tissany with a task too. The recipe was delicious and we will be making it time and time again!
Marc
23 Jul 2026
Chef Tissany is awesome!!! She had all the ingredients ready to go and answered all our questions. Very informative and very fun!!! The Ciders are great also😊
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.
