Western African cuisine encompasses a diverse range of foods that are split between its 16 countries. In West Africa, many families grow and raise their own food, and within each there is a division of labor. Indigenous foods consist of a number of plant species and animals, and are important to those whose lifestyle depends on farming and hunting. The history of West Africa also plays a large role in their cuisine and recipes, as
interactions with different cultures (particularly the Arab world and later Europeans) over the centuries have introduced many ingredients that would go on to become key components of the various national cuisines today. Class is Monday, October 14 from 6-8pm at the Maysville Institute of Culinary Arts. Cost is $20. For more information, or to register, please email
or call 606-759-7141 ext. 66120.