Guinea hen is commonly eaten in Ghana and other parts of Africa and is lean, packs more flavor and protein and has half the fat of chicken. In short, it’s a miracle meat.
You’ll start by making sautéed baked plantain served with jalapeño sauce before moving on to a tropic salad, followed by cassava-yucca, mushrooms, cooked in lime, lemon, sauce, top with lobster or grilled filet mignon. You’ll then create the main course of Guinea hen, which is cooked in kale, almond and peanut butter sauce before finishing with some fresh fruit.
Guests are welcome to bring wine and beer to enjoy during the class. If your class is under the minimum, Chef Afia is available to host for an upgrade fee equal to 35% of the per person rate.
