West African home cooking, restaurant-refined. Every menu I write starts with something my grandmother made.
I trained in Seattle fine-dining kitchens and cooked for six years in a two-star before I realized the food I actually wanted to make wasn't on any of those menus.
Now I run private jollof-and-suya dinners and pop-ups that sell out through word of mouth. If you've never had properly-made egusi, put in a request. If you have, you already know why I'm here.
No reviews yet. Book a tasting or attend a pop-up to be the first.
Reach out about menu, headcount, and date. Private tastings, small events, and pop-ups are handled off-platform. FindLocalChefs is the introduction.