This culinary class is designed for individuals who have some experience with African cuisine and want to expand their knowledge further. The course is focused on national cuisines only and is pitched at an intermediate level of difficulty. The class covers a broad range of dishes, from popular Nigerian meals such as Fried rice and Jollof rice to more traditional Urhobo and Warri-style soups.

The course runs for four weeks, with each week having a specific theme. During week one, the course focuses on preparing various rice dishes, including Nigerian Fried rice and Party Jollof rice, as well as meat dishes such as Shawarma and Goat meat Ukodo. Week two delves into preparing soups such as Ogbono soup, Okra soup, and Fresh fish Banga. Week three covers traditional palm oil soups such as Owho Soup and Onugbo Soup, while week four includes a variety of dishes, including Suya, Asun, and Coconut rice.

Throughout the course, students are also taught about handwashing and food hygiene, an essential aspect of any cooking class. The final week of the course includes an assessment/exam, allowing students to demonstrate their newfound knowledge and skills in preparing African cuisine.