Cook Nigerian Jollof Rice, Fried Plantain & Zobo | Live Cultural Cooking Experience

Join me live to cook Nigerian Jollof Rice, fried plantain, and Zobo. I’ll guide you step-by-step, share my story, and teach simple techniques. By the end, you’ll prepare a full meal and experience authentic Nigerian food culture at home.

90 minsSession Duration

beginnerLevel

$25Private Session

$15Group Class

General Info & Pricing

90 mins

Session Duration

beginner

Level

$25

Private Session

$15

Group Class

4.5|1 Review

Wikoyat Abdulrasheed

Verified Host

Nigeria

5 years experience

I am an African cooking instructor specializing in authentic Nigerian cuisine, passionate about sharing the rich flavors and culture of West Africa through interactive live cooking experiences. I focus on making traditional dishes simple, enjoyable, and easy to follow for beginners and international audiences. My sessions are hands-on, engaging, and designed to help participants cook alongside me while also understanding the cultural meaning behind each dish. I take pride in creating a warm and inclusive learning environment where people not only learn how to cook but also connect with Nigerian food culture in a meaningful way.

90 minsSession Duration

beginnerLevel

$25Private Session

$15Group Class

General Info & Pricing

90 mins

Session Duration

beginner

Level

$25

Private Session

$15

Group Class

Ingredients

2 cups long grain parboiled rice

1 whole chicken (cut into 4–6 pieces) or 500g chicken

4 medium fresh tomatoes (blended)

1/4 cup tomato paste

1 large red bell pepper

1 medium onion (chopped)

2 cloves garlic

1 teaspoon grated ginger

2 tablespoons vegetable oil

2 tablespoons butter

1 teaspoon curry powder

1 teaspoon dried thyme

2 seasoning cubes (Maggi)

1 teaspoon salt (adjust to taste)

1–2 cups chicken stock or water

2 ripe plantains (sliced)

1/2 cup vegetable oil (for frying)

A pinch of salt (optional)

1 cup dried hibiscus petals (zobo leaves) or hibiscus tea

4 cups water

1 teaspoon grated ginger

1/2 teaspoon cloves (optional)

1/2 cup pineapple chunks or orange slices (optional)

2–3 tablespoons sugar (adjust to taste)

Tips & Swaps

Please prepare ingredients before class. For Jollof Rice: rice, chicken, tomatoes, tomato paste, onions, bell peppers, garlic, ginger, curry powder, thyme, seasoning cubes (Maggi), salt, butter, and oil. For Plantain: ripe plantain and vegetable oil for frying. For Zobo: hibiscus tea, ginger, cloves, pineapple or orange (optional), and sugar. Habanero can replace scotch bonnet.