Sierra Leonean Cookery Class

About this course

Participants work together in a family-style kitchen to prepare Sierra Leonean food, choosing one dish to focus on while helping with other recipes. The menu may include Jollof Rice with Plantain, Spinach Stew, Rice Akara, Lentil Soup and Chakiry, alongside marinated chicken and salad. The class introduces a selection of dishes shaped by West African ingredients such as rice, legumes, vegetables, spices and plantains. After cooking, the group sits down with the chef and class team to eat the food prepared during the session.

What you'll learn

• Prepare a selected Sierra Leonean dish from the class menu.
• Explore recipes representing ingredients and dishes found in Sierra Leonean cuisine.

Is this course right for you?

The class is listed as suitable for all levels. Participation is family-style and collaborative, with learners focusing on one dish while moving around the kitchen and contributing to other preparations.

• Work as part of a group in a shared kitchen.
• The menu includes meat, although most listed dishes are vegetarian.

Before you go

• The menu is subject to change.
• The listed dishes contain or may contain gluten, milk, mustard and tree nuts, among other possible allergens.
• Five of the seven listed dishes use an all-purpose seasoning that may contain celery, crustaceans, eggs, fish, gluten, lupin, milk, molluscs, mustard or soy.
• Learners should inform the organisers of dietary requirements in advance. Ingredients will not be substituted, so dietary needs should be checked against the menu.