Attendees will learn to prepare Piri Piri Chicken, a dish with roots in South America that traveled to Africa (where it's called "peri-peri") and Portugal. The class also includes Jollof rice from Nigeria, the ancestor of jambalaya and gumbo, and Philadelphia pepper pot soup, originally served by African female street vendors in Philadelphia in the late 1600s with "fufu" (cassava flour dumplings).