Nigerian Jollof Rice Cooking Class

Join Chef Adunni Ogunlanoh for a hands-on cooking class in Seattle celebrating Nigerian jollof rice, its bold flavors, and the Sunday traditions that bring people together around the table! In many Nigerian households, Sunday means family, hospitality, and a pot of rice worth gathering for. You'll make your own pot of jollof and learn how to build flavor, cook down a rich pepper sauce, layer seasonings, and get the rice just right. We'll also talk about jollof's West African roots and how history, migration, and regional cooking traditions have shaped the versions we know and love today. Your instructor will share the science behind the techniques so you understand not only what to do, but why it works.What you'll learn

• Build layered flavor: See how tomatoes, peppers, aromatics, and seasonings combine to create jollof’s signature taste and color.
• Master the pepper sauce: Learn why cooking the sauce down matters and how to tell when it’s ready for the rice.
• Layer your seasoning: Build a balanced flavor profile from the start instead of relying on seasoning at the end.
• Get the rice texture right: Understand how liquid ratios, heat, steam, and timing affect the rice, so it never turns out mushy or uneven.
• Achieve the smoky flavor: Explore the techniques behind the prized smoky character of party-style jollof.
• Discover the story: Learn how jollof traces back to Wolof and Senegambian traditions and what it means in Nigerian celebrations and hospitality.

We'll cook, eat, listen to good music, and share stories in a beautiful historic loft in downtown Seattle. No professional cooking experience or prior knowledge of Nigerian food needed. Come solo or bring your people --- just be ready to get your hands in the pot, enjoy some good food, and leave with new skills and recipes to try at home.If you're a couple, group of friends, or solo guest looking for a fun Sunday afternoon, this beginner cooking class is great for foodies interested in Nigerian and West African cuisine, unique date ideas, team-building activities, birthday ideas, or fun things to do in Seattle.Menu

• Nigerian Jollof Rice: Each guest will prepare their own full pot of jollof rice. We'll also prepare a communal batch of stew base and broth for participants to take home and use when practicing the recipe. Recipes for everything served in class will be provided.
• Accompaniments: Suya chicken wings, fried plantains, and zobo (hibiscus beverage) will be served alongside the jollof. The accompaniments are prepared in advance; participants will receive recipes for all the accompaniments.

Dietary and Allergy Information

• The jollof rice contains optional shellfish (crayfish).
• The suya chicken wings contain peanuts. Guests with peanut allergies should be aware of this before booking.

Private BookingsFor private and corporate bookings, I offer a come-to-you service. I currently travel from Shoreline to Tacoma, including the Eastside areas of Bellevue, Redmond, and Kirkland. The person booking or hosting is responsible for securing the venue and confirming that it allows open-flame cooking. I provide the portable burners, cooking equipment, tables, and other supplies needed to conduct the class.

Please note: Public dates for this class require at least 5 guests to run. In the unlikely event that we don't reach this number, we may cancel the session; if that happens, we'll inform you and let you choose between a refund or reschedule, so please watch your email/SMS one day prior to the class.

Upcoming dates for Nigerian Jollof Rice Cooking Class

Times are Los Angeles time. Dates and prices as of 14 Nov 2026, 5:52pm; availability and price are confirmed live when booking on this page.

6 upcoming dates between 10 Jan 2027 and 21 Mar 2027.

• Sun, Jan 10 2027, 2pm-4:30pm
• Sun, Jan 24 2027, 2pm-4:30pm
• Sun, Feb 7 2027, 2pm-4:30pm
• Sun, Feb 14 2027, 2pm-4:30pm
• Sun, Mar 7 2027, 2pm-4:30pm
• Sun, Mar 21 2027, 2pm-4:30pm

• Hands-on instruction from a chef and food scientist.
• Your own pot of Nigerian jollof rice.
• A take-home portion of communal stew base and broth.
• Recipes for the food served during class.
• Practical cooking techniques and cultural knowledge to use at home.

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