old African recipes, slow food, communal eating, and lots of love, and culture, and music. The Food will be a pleasurable conduit to time-space travel, backwards and forwards into the continent, into the places that were before colonialism and slavery, the places that are now, and the places that could be. An ode to Luo culinary tradition, an ode to Pan-Africanism, and an ode to Detroit.
*prepared by burgeoning chef Atieno Nyar Kasagam/Iya Omi
MENU for tomorrow is SLAPPIN!
" Kuon, wich dyel, aliya mar dhiang', chogo mar romo, alot terere, gi kachumbar,"
This is in honor of Juneteenth and Fathers Day y'alls! Bring all the brothers and fathers that hold us down!
-Callaloo and Lambsquarter greens with black and white sesame seeds, sauteed in coconut oil. (Foraged from Brother Nature farm, corktown- Detroit).
-'Tracy Herron' Beans in Peanut sauce. (vegan, ode to my mother in law and her beans)
- WHOLE GOATS HEADS (wich dyel) , COW SKIN and COW FEET (aliya mar dhiang) , LAMB TONGUES, LAMB FEET spicy stew. (smoked/grilled then stewed)
-Kuon (a millet and sorghum polenta) an ode to the indigenous luo way of cooking ugali/sima/pap.
-Kachumbari (onion tomato and cilantro salsa)
*halaal meat purchased from SAAD wholesalers in Eastern Market Detroit.
*Flours and simsim (sesame) purchased from Mahi Foods in Eastern Market Detroit
*tomatoes, onion and cilantro purchased from Eastern market shed 2
*Beans and peanut paste - from my pantry/aldi grocery and alharamain
*Callaloo and Lambsquarters you see here are from my good friends at Brother Nature Produce, detroit
$10 per person, children aged 5 and under eat free.
Pregnant women eat free.
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