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NIGerian chow
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November 5 & 6 at 7pm
We hope you'll join us for our Nigerian Chow with Wellington Onyenwe (bio below). You'll be treated to a scrumptious feast.
BYOB
Dinner will be at Underground Atlanta.
Directions will be emailed to you the week of the event.
We are continuing to observe our new COVID protocols:
- This event will be outside (unless it rains)
- We will be seating each party at their own table (vs our usual shared tables). Guests will be asked to show proof of vaccination
- Please wear a mask when not seated.
NIGERIAN Menu
Nigerian Lemon Spiced Soft-Chin
Nigerian Lemon Spiced Soft-Chin
Nigerian Lemon Spiced Soft-Chin
Traditionally, Chin Chin is a wheat flour-based dough that is deep-fried to crunchy perfection. This Nigerian snack is a perfect light refreshment for guests of any type of soiree. Wellington will be serving “soft-chin” infused with West African Rough Skinned Lemon. This chewy morsel will set the tone for the evening and help the conversation flow.
Gluten-Free Option: Dry Roasted Peanuts
Ofe Ọ́kụ̀rụ̀
Nigerian Lemon Spiced Soft-Chin
Nigerian Lemon Spiced Soft-Chin
This Nigerian okra soup is the predecessor to what we call “gumbo” in the Southeast. This dish traveled from continent to continent and from generation to generation. Traditionally, the base is ground seafood and shellfish broth folded with okra and spinach. Vegan: For our vegan guests, the soup will be made with a seaweed and vegetable-based broth.
Fufu
Nigerian Lemon Spiced Soft-Chin
Grilled Akpodim Spiced Beef Cutlet Skewer
Fufu can be made with any starchy food (such as cassava, yams, or plantains) that have been boiled, pounded, and rounded into balls. Wellington’s plantain soufflé mash is a sweet accompaniment to his okra soup.
Grilled Akpodim Spiced Beef Cutlet Skewer
Grilled Akpodim Spiced Beef Cutlet Skewer
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.The blend boasts hints of peppery and earthy flavor profiles, with a touch of sweetness. These beef skewers are a true taste of Nigeria!
Vegan Option: Grilled Mushroom Skewer
Firewood Jollof Rice
Grilled Akpodim Spiced Beef Cutlet Skewer
Firewood Jollof Rice
Found in a number of West African countries, this popular dish can be found most anywhere — at home, parties or on street corners. Traditionally cooked over an open flame, this rice dish begins with a blend of fried and then stewed tomatoes, Nigerian spices and herbs, and various peppers reduced to a puree. The southeastern Nigerian flare in Wellington’s jollof reflects Igbo people and region of the country.
Chicken Suya
Grilled Akpodim Spiced Beef Cutlet Skewer
Firewood Jollof Rice
Yaji Spice (or Suya Pepper Mix) is a crafted blend of fine spices bringing elements of smoke, spice and hints of curry and nuts. Yaji Spice originated in Nigeria generations ago, and the recipe has been passed down orally by the Mai Suyas (Suya Kebab Chefs and Grill Masters) since then. In addition to using the Yaji/Suya Spice as a rub for the chicken, Wellington sprinkles more on after the chicken comes off the grill.
Vegan Option: Peppers/Onion Suya
Garri Chocolate Truffles
Garri Chocolate Truffles
Garri Chocolate Truffles
These aren’t your average truffles! They pair chocolate with garri, cassava flakes. Through a labor intensive process of peeling, grating and crushing cassava tubers into a fermented mash before air-frying. You'll sample three flavors: powdered sugar, chocolate, and chocolate with peanuts, each with a hint of Ògógóró, Nigerian Palm Wine.
Meet the Chef
Chef Wellington Onyenwe
A graduate of Molecular Toxicology and Food Additives at the University of California-Berkeley, Chef Onyenwe literally knows food down to the molecule! Under apprenticeship of renowned German Chef Thomas Schaefer, he honed his skills to create delectable culinary cuisines that satisfy the hearts and stomachs of those he serves! While on the west coast, Chef Onyenwe cooked at Chez Panisse ("Berkeley), Yoshi's (Oakland), L'Ermitage Five Star Hotel (Beverly Hills) and with private catering companies.
Now in Atlanta, he showcases his talents through his own catering company, Shamiso Foods. Shamiso [shah-mee-soh] comes from the Shona people of Africa and means "A Great Surprise!" By combining Italian, North American, West African and French cuisines, Chef Onyenwe brings a little shamiso to each dish he creates.
Chef Onyenwe also sells his own line of spice blends, including Yaji Spice, a secret recipe that has been passed down orally by the Mai Suyas (Suya Kebab Chefs and Grill Masters) for generations.
Unique Eats & Eateries of atlanta
Chow Club Co-founder, Amanda Plumb recently released her first book! In it, she shares the stories of more than 80 local restaurants & groceries! It's a must-read for any Atlanta foodie!