One or Two Three-Hour African Cooking Classes with Dinner for One or Two at Pan Africa Grill (Up to 51% Off)

West Seattle

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In a Nutshell

Chefs teach Ethiopian, West African, and Moroccan staples, such as beef tibs, doro wat, and sambusa, in vegetarian or omnivorous classes

The Fine Print

Expires 180 days after purchase. Limit 1 per person, may buy 2 additional as gifts. Valid only for option purchased. Online reservation required. 24hr cancellation notice required. May redeem 2-class option across visits. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Cooking lessons impart survival skills for today's fast-paced world and also tomorrow's faster-paced world ruled by sentient vegetables. Stockpile culinary moves with this Groupon.

Choose from Four Options

  • $25 for one three-hour cooking class with dinner for one (a $50 value)
  • $49 for one three-hour cooking class with dinner for two (a $100 value)
  • $49 for any two three-hour cooking classes with dinner for one (a $100 value)
  • $99 for any two three-hour cooking classes with dinner for two (a $200 value)

Led by the head chef of Pike Place Market’s Pan Africa Grill and various guest chefs, the four available classes delve into Ethiopian, vegetarian Ethiopian, West African, and Moroccan cuisine on Sunday and Tuesday from 6 p.m. to 9 p.m. Classes cover dishes such as doro wat, sambusa, beef tibs, and misir wat. After crafting African delicacies, groups then feast on their creations during a delicious dinner. Students are welcome to purchase cookbooks after each class for $14.75 each.

Pan Africa Restaurant & Bar

At Pan Africa Restaurant & Bar, chefs craft authentic African and African fusion dishes in the kitchen and teach their recipes to students in the classroom. They lead African-cuisine enthusiasts through authentic techniques in a choice of vegetarian or omnivorous cooking classes held on assorted Sundays and Tuesdays. In classes, students discover the secrets to crafting tasty doro wat, beef tibs, and stretchy injera bread that can be used to pick up food during the meal or thrown at nearby plates of marinated chicken to signal interest. For dinner, chefs craft succulent entrees including yassa peanut stew and lamb alicha cutlets in stewed curry.

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