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!
- hot millet porridge with mulberry-mint syrup, chia and sunflower seeds.
-Boiled eggs in mint and garlic aioli
-Spicy Ododo(callaloo) and Lambsquarter Soup with beans, coconut cream, crushed groundnuts and sesame seeds.
-Mandazi (deep fried wheat-flour dough bread) served with mulberry and herb chutney
-Burdock, knotweed, violet, dandelion stems, shoots and root pickle
-Mulberry Leaf tea
-Iced lemon balm and mulberry fruit infusion
-Iced sage and cherry infusion
-Iced black tea with thyme.
-Iced chocolate mint infusion
*Flours and simsim (sesame) purchased from Mahi Foods in Eastern Market Detroit
*tomatoes, onion and cilantro purchased from Eastern market shed 2
*Beans and peanuts- from my pantry/randazzos/ aldi grocery and Eastern Market
*Callaloo and Lambsquarters you see here are from my good friends at Brother Nature Produce, detroit and from Ile oko farm Detroit
$10 per person, children aged 5 and under eat free.
Pregnant women eat free.
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Travel to Africa
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