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DROP-IN DINNER: West African BBQ by Kafui Nadia Klussey

May 10, 2018 @ 6:00 pm - 9:00 pm

West Africa (Togo-Ghana-Nigeria-Senegal) is known for its tasty and well-seasoned food — a cuisine that I think is woefully under-represented in Toronto. For this Drop-In Dinner, Kafui Nadia Klussey brings some authentic West African flavours to The Dep, including her take on a classic BBQ street food — thin beef kebabs flavoured with a complex, spicy peanut-based rub/seasoning — known variously as suya, tchinchinga, or debi depending on the region.
 
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Pulled Pork Plantain $6 (3pcs)
Fried plantains topped with pulled pork — seasoned with a blend of rosemary, orange zest & spices — and a crunchy red & white cabbage coleslaw
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Salsa Plantain (vegan) $6 (4pcs)
Fried plantains, topped with a colourful salsa of peppers, onions spiced with a mix of coriander, black pepper, and lavender.
Beef Suya (3pcs) -or- Mushroom Suya (4pcs)  $14
Skewers of tender, thinly sliced beef –or- juicy mushrooms & zucchini, seasoned with Nadia’s signature Peanut BBQ spice blend — including ground roasted peanuts, chili pepper, and ginger — served with steamed sweet rice cakes, a simple sauté of tomato, green peppers, onion & spices, and a dab of spicy mayo.
 
Pof-Pof (2pcs)  $6
A classic West-African treat; a soft yeasted doughnut, fried until crispy and dusted with powdered sugar and cinnamon, served with a fruit cocktail of fresh pineapple, banana, green grapes, and berries with a drizzle of maple syrup
 
Prix Fixe Menu $24
Plantain + Suya + Pof Pof
 
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Kafui Nadia Klussey hails from Togo in West Africa. Well known by her friends as a true food lover, she decided to leverage her Business Administration background to launch a new food business, Tchi-Tchin-Ga, featuring a line of all-natural seasonings inspired by the flavours of West Africa. The company works closely with women’s agricultural cooperatives in West Africa to produce her unique spice blends, which are packaged here in Toronto.
 
 
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Every Thursday The Depanneur is an ‘open mic’ night for culinary talent in TO, where we invite guest cooks, amateur or professional, to come and make their favourite dishes.
 
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