Trade restaurant dining for sizzling clay stoves in Accra’s historic La neighbourhood. Your host Norette welcomes you into her shaded courtyard kitchen where mortar, pestle and earthenware pots still rule the day. After a quick safety briefing you’ll grind fresh aromatics, toast fragrant grains, and build two all-star Ghanaian dishes: Jollof Rice – tomato-pepper base finished over charcoal for that coveted “party jollof” crust. Red Red – slow-stewed black-eyed beans topped with golden fried plantain. Season as you go, taste often, and learn how family spice blends differ between coastal Ga and inland Akan households. When the last plantain flips, everyone gathers at a communal table to share stories and devour the feast - washed down with chilled sobolo or palm wine. Vegetarian tweaks (e.g., mushroom “kule” stock) are happily accommodated. Optional extras: Pre-class market tour to buy ingredients from local market women’s stalls (+1 hour). Round-trip pickup anywhere within greater Accra (flat fee; surcharge outside radius).