Cookery: Nigerian Kitchen (B07002XF20)


The Regis School, Bognor Regis


10:00 - 16:00


5.5 hours x 1 session

Titilayo Nosiru

03456 01 01 61

Cost breakdown

Tuition fee£55.00
Total cost£55.00

What is the course about?

In the instance of a Government imposed lockdown, this course will pause until it is able to begin again. No refunds will be made due to a Government imposed lockdown

On this course, you will be introduced to the indulgent culinary culture of the Nigerian people. You will develop your cooking skills through creating a selection of classic Nigerian dishes, which will include meat, fish and vegetarian options. You will be taught in a simplified and enjoyable manner, which will enable you to easily replicate the dishes on your own to enjoy with friends and family. We will be tackling dishes such as “Jollof rice”, “Suya style Chicken” and “Semo & Efo riro”.

What previous experience, knowledge or qualifications do I need for this course?

Some basic cooking skills will be beneficial but not essential. It is suitable for anyone who would like to explore Nigerian cuisine and learn new recipes.

What do I need to bring with me?

An apron, tea towel and some containers to take your food home.
Ingredients (serve approximately 4-6):
1. Jollof rice
- 300g Easy cook long grain rice
- 1 red onions (finely chopped)
- 2 red bell peppers (finely chopped)
- 1 cup blended tomato (Passata)
- 4 tbsp tomato puree
- 1 scotch bonnet (optional if you prefer not to have the heat)
- 2 tsp medium curry powder
- 2 tsp dried thyme
- 1 tbsp smoked paprika
- 1 bay leaf
- 2 garlic cloves (finely chopped)
- 1 chicken or vegetable stock cube
- ¼ cup sunflower oil
- Salt to taste

2. Suya style Chicken
- 4 chicken legs
- 1 red onion (thinly sliced)
- 1 tsp cayenne pepper
- 2 tsp ginger powder
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tbsp smoked paprika
- 1 tbsp peanut powder or peanut butter.
- I chicken stock cube
- 1tbsp vegetable oil
- Salt to taste

3. Semo & Efo riro
- 2 cups coarse semolina
- 500g frozen spinach
- 300g smoked mackerel (or mushrooms if fish is not included in diet)
- 3 red bell peppers (chopped)
- 2 red onions (finely chopped)
- 3 tbsp Tomato puree
- 4 cloves of garlic (finely chopped)
- ¼ cup vegetable oil
- 1 scotch bonnet (optional if you prefer not to have the heat)
- 1 vegetable stock cube
- Salt to taste

Are there any additional costs?


What can I do next?

If you would like more information about progression courses or enrolling onto another course, please speak to your tutor or a member of staff by calling 0345 601 0161 or emailing

Course Location

The Regis School
Westloats Lane
Bognor Regis
West Sussex
PO21 5LH