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$125 per guest
ClassBento money-back guarantee
Our mission is to improve mental wellbeing through our workshops and experiences. We curate our teachers and hosts carefully to ensure that they are of high quality.
That's why we provide a money-back guarantee*: If you're unsatisfied with this experience, just leave it at least 20 minutes before it ends, and tell us (the ClassBento team) the reason for your dissatisfaction within 4 hours of that time, and we'll provide you with a refund.
For extra peace of mind, all our bookings are covered by our $20 million public liability insurance.
* We may choose to limit our refund per customer at $1000. In some rare cases, we may also require you to show us your photo ID before we process the refund.
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ClassBento money-back guarantee
Our mission is to improve mental wellbeing through our workshops and experiences. We curate our teachers and hosts carefully to ensure that they are of high quality.
That's why we provide a money-back guarantee*: If you're unsatisfied with this experience, just leave it at least 20 minutes before it ends, and tell us (the ClassBento team) the reason for your dissatisfaction within 4 hours of that time, and we'll provide you with a refund.
For extra peace of mind, all our bookings are covered by our $20 million public liability insurance.
* We may choose to limit our refund per customer at $1000. In some rare cases, we may also require you to show us your photo ID before we process the refund.
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A: Free to cancel or reschedule up until 3 days before the class
Q: How long does the class run for, and what's the price?
A: 3 hours, $125 per guest
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Nigerian Food Cooking Class
You are invited to a Nigerian Food Cooking Class taking place on the 2nd of July at 1pm to 4pm.
ClassBento donates
with every booking to
3 hours
1 to 10 guests
$125
(Afterpay available)
What you'll do
Fred’s StoryWhen I was a child, when my parents took me to Nigeria, I did not realise the world of food delights that were going to be opened up to me. Being born and raised in Britain as a child until I was nine, my food foundation was about to be blown out of proportion with food that I had never encountered before.Now as French trained chef, I fully appreciate and understand my families recipes. The tradition and history behind them. I really enjoy sharing the dishes that have been passed down through the generations of my family.Living in Australia now, it is nostalgic to be able to dive it to my Nigerian repertoire and recreate a memorable meal. So many of the ingredients are now available close to home.In this class, we will be cooking some of my favourite Nigerian dishes. If you enjoy hot chilli and exotic flavours, you will love Nigerian food.Jollof Rice – The Paella of Nigeria and many other west African countries. Made with long grain rice, tomatoes and spices. Jollof Rice is a one pot dish that is also cooked with meat, seafood or vegetables. Usually served at celebrations or parties.Dodo – Fried PlantainPepper Soup – A hot peppery soup which is actually a stew. Used to accompany staples such as rice, cassava or dishes such as fufu.Akarra – Served for breakfast or on religious occasions. Fritters made from soaked beans and enhanced with spices.Okra – Very popular in West Africa. Served with soups and staples such as Eba or FufuEba – Cassava, a very popular staple. Made with dry fried Nigerian Gari
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Knowledge required
Beginner-friendly
Your teacher
Local, sustainable, ethical eating. 100 miles from home.My name is Marlene Hoff, Chef, Hospitality Trainer, Passionate Foodie & Advocate for Local, Sustainable and Ethical food & wine.In 2013 my passion to have my own business and spread the word about local, sustainable and ethical food & wine led me to establishing “100 mile foodie”.Our family would sit at the dinner table and be excited about how locally sourced the food was on our plate. Where possible we would try and support local farmers and producers and eat with conscience in lieu of just filling our tummies. We also grow lots of herbs, fruits and veggies and have our own chooks for beautiful free-range eggs.I have always cared deeply about where my food comes from, how it has been raised and the impact it has on the planet.100 Mile Foodie is an exciting opportunity for me to share my food discoveries, my passions and my joy of using local, sustainable and ethical food and wine available right on my doorstep.
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