I was invited for an artist residency at SPAZIO GRIOT in Rome. Through this special opportunity, I was able to expand my culinary practice and develop new modes of expression, immersed amongst fellow artists of diverse backgrounds, with whom I had enriching dialogue and was stimulated by the city of Rome.
SPAZIO GRIOT: A Legacy of Black Artistic Expression
The residency at SPAZIO GRIOT was especially significant as it took a cue from the Second Congress of Black Artists and Writers in Rome in 1959. The Congress was a meeting of African, American, and European thinkers to debate the relevance of Black culture and its autonomy. Being part of this residency made me strongly aware of the long history of cultural exchange and artistic creation.
Nature’s Influence and Culinary Clarity
Being at the Solaria Boccea farm, where we conducted the residency, amid nature’s splendour gave me a much-needed break and clarity of mind. The peaceful surroundings enabled me to introspect about my culinary research and sharpen my focus. The experience kindled a fire of inspiration, and I ended up designing a new menu.
A Taste of Dine Afro-Italiano at the Artist Residency in Rome
For the final dinner, I brought a taste of my Dine Afro-Italo concept to Rome. The menu featured a selection of dishes that showcased the fusion of African and Italian flavours:
- Antipasto: Moi-moi and plantain bread, a harmonious blend of textures and tastes.
- Primi Piatti: Plantain and Egusi Ravioli, a delightful combination of familiar and unique ingredients.
- Dolci: Malted caramel and ricotta with nut brittle, a sweet ending with a unique twist.
- Signature cocktail: Grappa & bitter kola spritz, a refreshing and invigorating drink.
The menu was a resounding success, captivating the taste buds of my fellow residents, mentors, and artists. Building upon this positive reception, I debuted the final version of the menu at my next Dine Afro-Italiano Supper Club in Milan.
SUPPER CLUB MENU:
WELCOME COCKTAIL
Shayo Chiffer
Bitter kola. African spice mix. Grappa. Turmeric
PRIMI PIATTI
Afro Bruschetta
Plantain bread. Moi-moi paste. Tomatoes. Basil.
SECONDO PIATTI
Amala & Egusi Ravioli
Plantain flour. Melon Seeds. Ugwu leaves. Tomato sauce
DESSERT
Malted Cannoli
Malt Syrup. Ricotta. Peanut brittle. Chin-chin
Dine Afro-Italo is a celebration of Nigerian and Italian cuisine. Where the bold flavours of Nigeria intertwine seamlessly with Italian gastronomy. The residency provided a fertile platform for experimentation and investigation and resulted in the creation of dishes that pushed culinary boundaries.
Culinary Exploration and Artistic Growth
The residency at SPAZIO GRIOT was an enriching experience that enabled me to develop myself not just as an artist but also as a chef. By being immersed in a universe of creativity and bound to such a rich cultural heritage, I was able to experiment with new gastronomic horizons. The experience has been testimony to the strength of artistic collaboration and the limitless possibilities achieved when cultures intersect.
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