Introducing Dine Afro Italo Supper Club

kickstarted the Dine Afro Italo Supper Club On January 28th 2024. An intimate dining experience where I invite guests to have a taste of my Afro-Italian dishes. Each dish tells a story of my love for Nigerian flavours, Italian techniques and the art of building connections through food. The evening features a 3-course menu with live cooking experience, a signature cocktail and a glass of wine. Dine Afro Italo Supper Club aims to highlight the culinary tapestry between Nigerian and Italian cooking. Here is a look at the menu from the previous gatherings. The Kickoff of Dine Afro Italo Supper Club (January) Welcome Aperitif – Zobo Spritz & Plantain Chips Consisting of the following elements: I infused a bottle of vermouth with dried hibiscus petals, African spices and fresh oranges overnight. The infused vermouth is then sieved and topped with prosecco when served. The Zobo spritz was served with deep-fried salted and spicy unripened plantain chips. Starter – Ukodo Nordic Cod Consisting of the following elements: Main Course – Plantain Risotto Consisting of the following elements: Dessert – Puff puff Tiramisu Consisting of the following elements: The 2nd Dine Afro Italo Supper Club (February) Welcome Aperitif – Tamarino A tangy tamarind cocktail consisting of the following ingredients: The tamarind pulp was soaked overnight in rum and then mixed with lime juice and soda water. Stored in a cocktail dispenser with some lemongrass for guests to help themselves to as they arrive. Primi Piatti – Suya Crusted Fried Cheese Italian Valtellina Casera cheese coated in Nigerian peanut-based suya spice mix consisted of the following: Intermission and the Grand Afro Brunch Following the first two Dine Afro Italo supper clubs, we also launched the “Grand Afro Brunch”. An event series that celebrates the vibrant tapestry of African cuisine through food, fun and connection. Highlighting ingredients, food culture and practices that have influenced the cuisine of Africa and those of African descent across the diaspora.

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Grand Afro Brunch

The Launch of Grand Afro Brunch (The GAB)

The Grand Afro Brunch (the GAB) is a brand-new event series celebrating the vibrant tapestry of African cuisine. Launched on March 10th, 2024, in Milan, Italy, it offers a unique dining experience transcending time, culture, and generation. Guests enjoyed a meticulously crafted five-course menu with three signature cocktails, created by myself (Chef Immaculate Ruému). Welcome hors d’oeuvres kicked off the brunch experience in an intimate gathering fostering cultural exchange, networking and fun. The Grand Afro Brunch Menu The Grand Afro Brunch menu was created to highlight Afro culture worldwide, both in the diaspora and in the motherland. Celebrating how we are all connected through food and how culture transcends time and generation. Hors D’oeurves – Akara & Ogi Akara is typically made with black-eyed beans and served as breaks with corn porridge. It is also known as Acaraje in Afro-Brazilian culture. I made this version using chic peas, a more common legume in the Mediterranean diet, as I like using as many locally sourced ingredients as possible. Ogi, a local name for pap (porridge) in Nigeria, is a fermented cereal pudding crafted primarily from maize, sorghum, or millet. In the traditional preparation method, the grains are soaked in water for three days, followed by wet-milling or grinding and subsequent sieving to eliminate husks. Pap can be found taking various forms across Afro-descendant cultures. Plate 1 – Abacha FrescoCassava/Manioca flake salad with lobster and cashew nut dressing Abacha is a dish originating from the Igbo culture in eastern Nigeria. It is also commonly known as African salad. Typically marinated in palm oil and spices and served with fresh greens and meat or fish. This is my rendition of African salad which I’ve called Abacha Fresco served with steamed lobster and cashew nut dressing. Plate 2 – OléYam Waffles served with honey-fried chicken Ole is the word for Yam in the Urhobo dialect of Southern Nigeria. I served it in the form of yam waffles and chicken – paying homage to the African American soul food culture. Plate 3 – Suya BeskeFried Soya curds in Suya spice mix and honey  Suya Beske – Suya is a dish from the nomadic Hausa people across West Africa. It’s grilling meat with a peanut-based spice mix. In this dish, I’ve used Beske, the name for tofu in Nigeria. The Beske is made from soybean; blended and drained into milk and then fermented with lime. The final product is Beske (aka Tofu) which is then cooked and seasoned with suya spices. Plate 4 – KokoMillet porridge with coconut & mango Koko – is the Hausa name for millet pap. A variation of Ogi (pap/porridge) made from different types of corn. Koko is just the version made from millet. Similar to American grits and many other foods from cultures of African descent. You can eat it both sweet and savoury. I cooked the millet in coconut milk and served it with mango, coconut flakes, lime and honey. Plate 5 – OrhëSweet ‘Plantain pancakes with caramelized walnuts One thing we all have across various Afro cultures is sweet plantains. Steamed, grilled or fried – I call it the rich aunty of banana. You can do anything with it. I created these sweet plantain pancakes and topped them with walnut caramel. Enjoy. Signature Cocktails Cocktail 1 – Hibiscus Bellini In ancient West African culture, the hibiscus was originally used as a medicine to treat high blood pressure. Over time it has become popular in making festive drinks such as Zobo in Nigeria, Bissap in Senegal and Sorrel in Jamaica.  Cocktail 2 – Palm Wine Margarita Palm wine is the sap from the trunk of palm trees. It’s a natural alcoholic beverage and the longer it ferments the stronger it becomes. It made a perfect addition to the classic margarita. Cocktail 3 – Tamarind Chapman Not to be mistaken for the classic Chapman. Although this drink is just as refreshing and tangy, it hones a balance of sweet, sour and tart flavours thanks to the use of Tamarind pulp. Tamarind is a hardwood tree originating from Africa but also found in Asia and various tropical areas. Its bean-like pods contain seeds encased in fibrous pulp, which starts green and sour before ripening into a sweet-sour, paste-like consistency. If you want to learn more about the Grand Afro Brunch, you can connect via Instagram here, where you will see more highlights from the event.

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