The Chop Spot is hosting a supper club series in celebration of Nigerian Indepence Day for the entire month of October! Every Sunday diners will be treated to a 3-course Nigerian menu specially curated by Executive Chef Adanna Ibe. The Chop Spot Supper Club aims to unite people from different walks of life with one common interest, to enjoy good authentic Nigerian food.
HERE'S HOW IT WORKS:
The dates for the dinners are as follows: Sunday October 1st, 8th, 15th, 22nd, 29th, 2017
Each date has a 6PM and 8:30PM time slot. The are only 4 seats available per time slot.
Please select your date and time slot when purchasing your ticket(s).
The location of the event will be disclosed via email to (paid) attendees 24 hours prior to the event time.
After dinner guests are free to enjoy a complimentary hookah in the lounge area.
This is an BYOB event, please feel free to bring your favorite wine or spirit.
Due to the nature of this event, there are absolutely NO REFUNDS. You can however, gift or transfer your seats to another guest for the same date and time.
OCTOBER 1, 2017
Course 1: Beef Samosas. Crispy phyllo dough filled with minced beef, carrots, and potatoes, with a peanut and sweet chilli sauce
Course 2: Seafood Okra Soup. Fresh fish, prawns, calamari, and mussels in a stew of sliced okra and pumpkin leaves (ugu) and uziza leaves. Served with Plantain Fufu.
Course 3: Puff Puff. Deep fried Nigerian donuts served with a trio of dipping sauces, chocolate, ginger mango, and salted caramel.
OCTOBER 8, 2017
Course 1: Suya Chicken. Tender pieces of chicken skewered and marinated overnight in a spicy peanut rub then grilled and served on a bed of the DMV's best Naija Jollof Rice.
Course 2: Egusi Soup. Egusi (roasted ground pumpkin seeds) made with okazi vegetable leaves, goat meat, dried cod fish, native spices, and palm oil. Served with Pounded Yam.
Course 3: Plantain Banana Cake. Sweet plantain cake with layers of cream cheese frosting and homemade praline pecans.
OCTOBER 15, 2017
Course 1: Catfish Pepper Soup. Catfish cooked in a light broth of scallions, African basil, Utazi leaves, and native spices.
Course 2: Ofe Owerri. Native soup from the chef's home town in Imo State Nigeria! Oha vegetable leaves and okazi leaves stewed in a sauce with goat meat, dried cod fish, African land snail, and thickened with cocoyam. Served with traditional Fufu or Akpu (pounded fermented cassava). A TRUE DELICACY!
Course 3: Guinness Stout Brownies. Guinness infused brownies served with Bailey's ice cream and salted caramel.
OCTOBER 22, 2017
Course 1: GizDodo. Chicken gizzards and fried ripe plantains, tossed in spicy bell pepper sauce.
Course 2: Ewedu Soup with Buka Stew. Ground Jute leaves seasoned with iru (locust beans) layered with a spicy assorted beef pepper stew. Served with Amala (yam flour). NOTE: The texture of this soup is similar to the slimy texture of okra soup.
Course 3: Fruit Cake. Decadent fruitcake minus the nastiness, served warm with vanilla ice cream.
OCTOBER 29, 2017
Course 1: Peppered Snail. Spicy Peppered Snail on a bed of native palm oil fried rice.
Course 2: Edikaikong Soup. Braised pumpkin leaves (ugu) and kale with tender chunks of beef, tripe, and pomo (cowskin), and periwinkle snail. This is indeed the richest soup in Nigeria! Served with Yellow Gari (cassava meal).
Course 3: Nigerian Sponge Cake :-)
*ALLERGY OR DIETARY RESTRICTIONS WARNING: ITEMS ON THE MENU MAY CONTAIN TREE NUTS, DAIRY, GLUTEN, AND OR SHELLFISH*
*All items are fresh, seasonal, or imported; therefore the menu is subject to change based on availability.*
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