9 Local Nigerian Dishes That Went Abroad And Have PhD’s [PICTURES]

If you’re a foodie who enjoys your luxury on a beautiful platter then this post is for you. Chef Elegbede, a young and renowned Nigerian chef recently cooked for the James beard foundation and he positively pimped our local delicacies and made them look like something to come out of a french cookbook.

Below are the 9 Nigerian dishes he did a 360 transformation on.

Puffed Eba Crisps with Charred Mackerel, Egusi, Lemon Gel and Spinach
Miyan Taushe with Squash, Dawadawa, Wara, Tuwo Shinkafa Croutons, and Basil Oil
Moimoi Tartlets with Crab, Corn, Dodo, and Ata Aganyin
Fisherman’s Soup with Seared Scallop, Lobster, Clams, Shrimp, Okra, and Aromatic Spice Broth
Otaiko-Roasted Quail stuffed w/ Mushrooms, served w/ Banga Sauce, and Herbed Rice
Slow-Cooked Beef Suya Brick Cornets with Sweet Red Onions, Cabbage Purée, and Tomato
Ata Dindin–Braised Lamb Shank with Àmàlà, Gbegiri, Ewedu, and Crispy Shallots
Palm Wine Sorbet, Zobo Syrup, w/ Desiccated Coconut Crumble
Mango Mousse with Chocolate Ice Cream, Velvet Tamarind, Ogi Sauce, and Lacy Gurundi Tuile


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