African Cooking (Workshop)
Course Overview
African cuisine is one of the world’s oldest and most diverse culinary traditions, shaped over thousands of years by geography, culture, trade, and storytelling through food.
African cuisine evolved through the influence of Arab, Indian, and European exchanges. It remained deeply authentic, grounded in communal cooking, bold flavours, slow-cooked stews, and the celebration of sharing meals together. Dishes are often built around rich sauces, grains, and proteins, with each region expressing its own identity through technique, spice blends, and tradition.
Today, African cuisine continues to inspire chefs and food lovers around the world, celebrated for its depth of flavour, cultural richness, and connection to heritage.
Join us in this African Cooking Workshop as we explore the history, ingredients, and traditional techniques that make African cuisine one of the most vibrant and soulful culinary journeys on the planet.
Menu
Mishkaki (East African Grilled Beef Skewers)- Our Mishkaki recipe features succulent chunks of sirloin steak, marinated in a tantalizing blend of spices and aromatics.
Kuku Paka (East African Coconut Chicken Curry)- A rich and aromatic East African coconut chicken curry, Kuku Paka combines warm spices, tender chicken, and creamy coconut milk for a deeply comforting dish. Traditionally enjoyed along the Swahili coast, it is perfect for cosy dinners served with rice, chapati, or flatbread.
Bunny Chow (South African Street Food Classic)- If you've never tasted a Bunny Chow before, then you are in for a treat. A beloved South African street Bunny Chow features a rich, aromatic Lamb and potato curry served inside a hollowed-out loaf of bread. Comforting, bold, and deeply flavourful, it is traditionally enjoyed with a fresh carrot sambal on the side. The gravy soaks into the bread making it unbelievably tasty.
Injera – African Crape - Injera is a crepe-like flatbread with a unique, slightly spongy texture thanks to natural fermentation, quick, easy, tender, crepe-like flatbread is pleasantly sour, slightly sweet, and utterly addictive. Wrap it, dip it, or enjoy it as is for African comfort food.
What to Bring
· Pen and paper – for notes
· Cotton apron – to stay clean
· Closed shoes – for safety
· No jewelry or loose ornaments – to avoid contamination
· Hair tied back – for hygiene
· Takeaway containers – to bring home any leftovers
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Daxa Chauhan
Chef • Educator • Culinary Storyteller
With more than 35 years in the hospitality world, I bring more than just recipes to the table. I bring stories, flavours, and the wisdom gathered from a lifelong love of food. From running cafés and restaurants to leading catering companies and function centres, every experience has shaped the way I cook, teach, and connect with others today.
For the past 15 years, I’ve dedicated my passion to teaching, creating hands-on workshops that celebrate the joy of cooking. My sessions are about discovery, creativity, and confidence in the kitchen. Together, we explore traditional and modern flavours, share techniques and tips, food safety, hygiene and most importantly, enjoy every moment of the journey.
Each workshop is filled with laughter, learning, and connection. It’s not just about cooking, it’s about bringing people together through food and inspiring you to create dishes that tell your story, made with love and heart.
About Daxa Chauhan
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