with WELLINGTON ONYENWE
— November 5 & 6 —
Nigerian Lemon Spiced Soft-Chin
Chin Chin is a wheat flour-based dough that is deep-fried to crunchy perfection. Wellington’s “soft-chin”is infused with West African Rough Skinned Lemon.
The predecessor to what we call “gumbo,” this okra stew starts with a base is ground seafood and shellfish broth folded with okra and spinach.
Wellington’s plantain soufflé mash is a sweet accompaniment to his okra soup.
Grilled Akpodim Spiced Beef Cutlet Skewer
Wellington’s Akpodim blend is a curated selection of spices indigenous to his hometown of Akpodim in Imo, Nigeria. It’s peppery, earthy, and slightly sweet.
Firewood Jollof Rice
This rice dish begins with a blend of fried and then stewed tomatoes, Nigerian spices and herbs, and various peppers reduced to a puree.
In addition to using his signature Yaji/Suya Spice as a rub for the chicken, Wellington sprinkles more on after the chicken comes off the grill.
Garri Chocolate Truffles
These truffles pair chocolate with garri (cassava flakes) and a hint of Ògógóró, Nigerian Palm Wine. Sample powdered sugar, chocolate, & chocolate with peanuts.