Learn it properly
Classes at the counter
Three hours, six pairs of hands and one very patient sous chef. You leave able to build a pepper base without reading anything.
Book a place
What we teach
Three classes, and nothing else on the timetable.
Six places a session, always. Beyond six nobody gets their hands on the food, and a class where you watch is a demonstration with a nicer name.
The pepper base
₵380
Saturdays, 9am — 12pm
The three hours that change everything else you cook. Grinding, blooming and holding a pepper base, and knowing by smell when it has gone far enough.
Grinding wet on a stone and on a blender, and why they taste different
Blooming in oil without splitting it
Three bases: jollof, stew, and the one for soup
Storing a base for a week without it turning
Cooking on charcoal
₵450
First Saturday, 2pm — 6pm
Four hours in the yard with Nii. Building a fire with two heats in it, reading the coals by hand, and getting a whole fish off the grate in one piece.
Laying a fire with a hot side and a resting side
Scoring, salting and turning a whole tilapia
Suya spice from scratch, and how long meat should sit in it
When to close the lid, and when closing it ruins everything
Soups that take all day
₵520
Last Sunday, 10am — 3pm
Palm nut, groundnut and light soup, made properly and unhurriedly, plus fufu and omo tuo by hand so you never have to buy them again.
Extracting palm fruit without a tin in sight
Balancing groundnut so it is not claggy
Light soup: what to put in, and what to leave out
Pounding fufu with someone else without injury
The morning
You cook. Nobody watches a chef cook.
You arrive at the counter, you are given an apron and a station, and within ten minutes your hands are in something. Adjoa talks the room through each stage once and then goes round one by one.
At the end everyone sits down at the long table and eats what they made, with a beer or a sobolo, and takes the rest home in a container we provide.
Book a place
Before you book
The six things people always ask first.
Six places
Never more. Book two and you get the pair of stations at the end, which is the good end.
Everything provided
Apron, knives, board, ingredients and a container to take the rest home in.
No experience wanted
Half the room has never cooked Ghanaian food. The other half was taught wrong by a relative.
Children over twelve
Welcome, with an adult at the same station. There is fire and there is a very sharp knife.
Vouchers
A class makes a good present. We will send a card with the date left blank.
Cancellations
Full refund up to seven days out, or move to another Saturday at any point.
Tonight
There is a table with your name on it.
Two to twelve people, seven days less one. Tell us when, and whether anyone at the table is frightened of pepper.
Book a table