Afro-Vegan Heritage Cooking - Black History Month

In this immersive Afro-Vegan Heritage Cooking Class we will explore bold spices, plant-powered ingredients, and the cultural stories that shape some of the world’s most beloved dishes.

• Vegan Jollof Rice A vibrant West African classic made with fragrant tomatoes, peppers, and aromatic spices—slow-cooked to perfection for deep, layered flavor.

• Collard Greens with Smoked Mushrooms A soulful twist on a Southern staple. Earthy mushrooms bring a rich, smoky depth to tender greens seasoned with herbs and warm spices.

• Sweet Potato & Coconut Stew A comforting East-African–inspired dish featuring creamy coconut milk, sweet potatoes, ginger, and warming spices.

• Warm Apple-Cinnamon Crumble A sweet, comforting finish combining baked apples, cinnamon, and a golden oat topping—simple, nostalgic, and vegan-friendly.

• Spice Tasting Session Experience the aromas and flavors of African spices—from smoky blends to bright heat—and learn how to use them in everyday cooking.

• Hands-On Instruction Cook alongside the chef as you learn techniques, cultural context, and tips for recreating these dishes at home.

• Cultural Connections Discover the roots, significance, and evolution of these dishes throughout the African diaspora.

Chef Tissany is a holistic chef, culinary educator, and wellness advocate dedicated to transforming how people connect with food. As the founder of Onyiyechi Culinary, she blends plant-forward nutrition with the rich culinary traditions of Africa, the American South, and French contemporary cuisine to create meaningful, healing, and unforgettable food experiences.

Her work spans private chef services, curated dining events, cooking workshops, catering, youth culinary education, and a growing line of holistic wellness programs. She leads innovative initiatives such as Private Hands-on Classes, the Junior Chef Cooking Club, and a Senior Recovery Meal Service offering hospital-style, plant-based meals tailored to healing and long-term health.

Guided by the belief that food is both medicine and culture, Onyiyechi teaches clients to embrace conscious cooking—choosing fresh, accessible ingredients and honoring the roots of every dish. Her classes and dining experiences are intentionally designed to empower individuals, families, and communities with practical skills, cultural understanding, and the joy of shared meals.

Onyiyechi’s mission is simple: to nourish the body, uplift the spirit, and celebrate culture—one meal at a time.

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Host or Publisher Chef Onyiyechi