Plant-Based West African Cooking for the Modern Kitchen

Plant-based cooking isn’t new to African cuisine — it has always been there, in the bowls of lentils simmered with spice, the slow-stirred stews, the roasted vegetables layered with heat and smoke.

What is new is how we reinterpret it for modern home kitchens.

In my plant-based West African classes, I teach flavour first. Because when you understand heat, aromatics, and acidity, you can make a simple pot of lentils taste like home.Think smoked paprika dancing with tomato.Think lemongrass lifting a warm coconut broth.Think the comfort of yam next to a bright, fruity zobo cooler.

Plant-based African cuisine isn’t restrictive — it’s generous, layered, and creative.And it’s perfect for anyone looking to bring more colour and nourishment to the table.

If you’d like to explore plant-based African flavours with me, join one of my upcoming classes.Your kitchen will never taste the same again.

— Chef Dumebi