The African Culinary Class – National Cuisine and Other African Cuisine is a course that teaches students how to cook various national and other African cuisines. The course spans four weeks and covers a range of dishes from different African countries. In the first week, students learn how to prepare dishes such as Egyptian Hawawshi, Senegalese Jollof Rice, and Egusi Pepper Soup.

During the second week, students learn how to make Waakye joint, Cameroon Coconut Rice, and Ghana Garri Foto, among other dishes. In the third week, they learn how to prepare South African Cape Malay Chicken Curry with Yellow Rice, Kenyan Bhajias, and Uganda Rolex, while the fourth week focuses on dishes such as Native Jollof Rice, Efo Riro, and Cameroon Coconut Fried Rice.

At the end of the course, students are assessed through exams to test their knowledge of the various dishes they have learned. The course is designed for those who want to learn how to cook authentic African dishes and expand their culinary skills.