Duration: 1 month (8 classes)
Wednesday 10am – 2pm
Thursday 10am- 2pm

Course Fee: N250,000 (Registration included)
Includes starter kit and all food ingredients needed for the duration of the course.

1. Introduction to African Culinary Heritage:

  • Overview of diverse African cuisines.
  • Historical and cultural influences on African food.

2. Regional Cuisine Exploration:

  • Study of cuisines from different regions of Africa.
  • Highlighting key ingredients and cooking methods specific to each region.

3. Ingredient Identification and Sourcing:

  • Identification of unique African ingredients.
  • Sourcing and handling traditional spices, grains, and vegetables.

4. Traditional Cooking Techniques:

  • Indigenous cooking methods and tools.
  • Techniques for preparing staple foods.

5. Popular African Dishes:

  • In-depth study of iconic dishes from different parts of Nigeria and some parts of Africa.
  • Hands-on preparation of selected dishes.

6. Street Food and Snacks:

  • Explore street food from various African cuisines.
  • Techniques for creating savory and sweet snacks.

7. Beverages and Libations:

  • Traditional beverages.
  • Techniques for preparing unique African drinks.

8. Fusion Cuisine:

  • Creative blending of traditional African flavors with modern techniques.
  • Developing fusion recipes.
  • Accommodating dietary preferences and restrictions.
  • Understanding the role of food in cultural practices.

9. Food Presentation and Plating:

  • Traditional and contemporary plating techniques.
  • Emphasis on aesthetic presentation.

10. Nigerian Party food

11. Eastern cuisine ( Ibo traditional delicacies)

12. Riverine cuisine (Niger Delta delicacies)

13. Yoruba cuisine

14. Hausa cuisine

15. Efik cuisine

African Culinary Arts course

African Culinary Arts course

Duration: 1 month (8 classes)
Wednesday 10am – 2pm
Thursday 10am- 2pm

Course Fee: N250,000 (Registration included)
Includes starter kit and all food ingredients needed for the duration of the course.

What you will learn

1. Introduction to African Culinary Heritage:

  • Overview of diverse African cuisines.
  • Historical and cultural influences on African food.

2. Regional Cuisine Exploration:

  • Study of cuisines from different regions of Africa.
  • Highlighting key ingredients and cooking methods specific to each region.

3. Ingredient Identification and Sourcing:

  • Identification of unique African ingredients.
  • Sourcing and handling traditional spices, grains, and vegetables.

4. Traditional Cooking Techniques:

  • Indigenous cooking methods and tools.
  • Techniques for preparing staple foods.

5. Popular African Dishes:

  • In-depth study of iconic dishes from different parts of Nigeria and some parts of Africa.
  • Hands-on preparation of selected dishes.

6. Street Food and Snacks:

  • Explore street food from various African cuisines.
  • Techniques for creating savory and sweet snacks.

7. Beverages and Libations:

  • Traditional beverages.
  • Techniques for preparing unique African drinks.

8. Fusion Cuisine:

  • Creative blending of traditional African flavors with modern techniques.
  • Developing fusion recipes.
  • Accommodating dietary preferences and restrictions.
  • Understanding the role of food in cultural practices.

9. Food Presentation and Plating:

  • Traditional and contemporary plating techniques.
  • Emphasis on aesthetic presentation.

10. Nigerian Party food

11. Eastern cuisine ( Ibo traditional delicacies)

12. Riverine cuisine (Niger Delta delicacies)

13. Yoruba cuisine

14. Hausa cuisine

15. Efik cuisine

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