Before there were gas stoves, Zanzibaris cooked over charcoal, in clay pots, grating coconut by hand the way their grandparents did. This class starts by putting you in a spice farm to harvest your own vegetables and spices, then walks you straight into that older way of cooking.

In an open-air kitchen, our chefs guide you through preparing a full Swahili meal — pilau, chapati, vegetable curry, or coconut-based dishes — using the same tools coastal families have used for generations. It’s hands-on and unhurried, with as much storytelling as cooking, and you’ll walk away with recipes to recreate the meal back home.

Suitable for all ages and fitness levels, with private or group options and free cancellation up to 24 hours before.

Message us on WhatsApp to reserve your spot at the farm.