Enjoy recipes taught by a local chef at a family home with freshly picked ingredients for your meal preparation. Not only are you experiencing how to make what you eat, but you also know what and where its foundations stem from in Ghana.

We begin with our meet-up in front of CLUB 69, Osu where Auntie KK will be waiting to welcome you like family.
Ghanaian cuisine is rich and diverse, offering a wide range of flavorful and hearty meals. Here are some Ghanaian dishes that are often celebrated and talked about:

Jollof Rice: A beloved West African dish, Jollof Rice is made with rice cooked in a flavorful tomato and pepper sauce, often accompanied by vegetables and meat.

Waakye: This dish features rice cooked with sorghum leaves, giving it a distinctive reddish-brown color. It's typically served with a variety of accompaniments like fried fish, spaghetti, and a spicy pepper sauce.

Banku and Tilapia: Banku is a fermented corn and cassava dough, often served with grilled or fried tilapia fish. The combination of the soft, doughy banku and the crispy tilapia is a popular and delicious choice.

Fufu and Light Soup: Fufu is a starchy side dish made from cassava, plantains, or yams. It's often paired with a flavorful light soup made with fish, meat, or vegetables.

Kelewele: This spicy street food is made from fried plantains seasoned with a mixture of ginger, garlic, and hot peppers. It's a popular snack or side dish.

Red Red: A hearty bean stew made with black-eyed peas, palm oil, and fried plantains. It's often served with rice or fried plantains.

Groundnut Soup (Nkate Nkwan): A rich and nutty soup made with groundnuts (peanuts), vegetables, and sometimes meat or fish. It's often served with rice or fufu.

Kenkey: Fermented corn and cassava dough wrapped in corn husks and steamed. It's a staple dish often served with fried fish and pepper sauce.

Kelewele: Spicy fried plantains seasoned with ginger, garlic, and hot peppers. It's a popular street food and snack in Ghana.

These dishes showcase the diversity and vibrancy of Ghanaian cuisine, offering a mix of flavors, textures, and culinary traditions. Each meal tells a story of Ghana's rich cultural heritage and the importance of communal dining in the country.

The highlight of the experience is when you finally get to taste the fruits of your labor. The first bite is a revelation—bursting with layers of flavor you helped create. There's a sense of accomplishment and pride as you savor the dish, surrounded by newfound friends who share your love for good food.

The cooking class isn't just about mastering a recipe; it's a journey of exploration, creativity, and community. As the class concludes, you leave with a full belly, a recipe to recreate at home, and the confidence to fearlessly experiment in your own kitchen. The experience becomes a cherished memory, and the skills learned are a gift that keeps on giving in future culinary endeavors. You can easily get a ride back from where you came from.