kickstarted the Dine Afro Italo Supper Club On January 28th 2024. An intimate dining experience where I invite guests to have a taste of my Afro-Italian dishes. Each dish tells a story of my love for Nigerian flavours, Italian techniques and the art of building connections through food. The evening features a 3-course menu with live cooking experience, a signature cocktail and a glass of wine. Dine Afro Italo Supper Club aims to highlight the culinary tapestry between Nigerian and Italian cooking. Here is a look at the menu from the previous gatherings.
The Kickoff of Dine Afro Italo Supper Club (January)
Welcome Aperitif – Zobo Spritz & Plantain Chips
Consisting of the following elements:
- Hibiscus petals
- White Vermouth
- Oranges
- African spices
- Prosecco
- Unripened Plantains
I infused a bottle of vermouth with dried hibiscus petals, African spices and fresh oranges overnight. The infused vermouth is then sieved and topped with prosecco when served.
The Zobo spritz was served with deep-fried salted and spicy unripened plantain chips.
Starter – Ukodo Nordic Cod
Consisting of the following elements:
- Nigerian Pepper Soup mix
- Brodo Ristretto
- Ewedu (Jute mallow)
- Merluzzo (Cod)
Main Course – Plantain Risotto
Consisting of the following elements:
- Sweet fully ripened plantains
- Carnaroli rice
- Winter spice mix (ginger, nutmeg, whole cloves & cinnamon)
- African spice mix (grain of Selim, alligator pepper & calabash nutmeg)
- Plantain chips crumble
- Plantain peel confetti
Dessert – Puff puff Tiramisu
Consisting of the following elements:
- Nigerian puff puff
- Amaretto
- Mascarpone
- Eggs
- Cane sugar
- Coffee
- Dark chocolate
The 2nd Dine Afro Italo Supper Club (February)
Welcome Aperitif – Tamarino
A tangy tamarind cocktail consisting of the following ingredients:
- Tamarind pulp
- Fresh Lime
- Lemongrass
- Soda water
- Rum
The tamarind pulp was soaked overnight in rum and then mixed with lime juice and soda water. Stored in a cocktail dispenser with some lemongrass for guests to help themselves to as they arrive.
Primi Piatti – Suya Crusted Fried Cheese
Italian Valtellina Casera cheese coated in Nigerian peanut-based suya spice mix consisted of the following:
- Peanut flour
- Eggs
- Suya spice mix
- Valtellina casera
Intermission and the Grand Afro Brunch
Following the first two Dine Afro Italo supper clubs, we also launched the “Grand Afro Brunch”. An event series that celebrates the vibrant tapestry of African cuisine through food, fun and connection. Highlighting ingredients, food culture and practices that have influenced the cuisine of Africa and those of African descent across the diaspora.
