One of my favorite things about black foodways, especially modern foodways, is that the network of black chefs and food people is a relatively close knit one. By very few degrees of separation whole other worlds of culinary insight are opened up,
From a thoughtful fb post by one of the dopest food folks I know I came across a very cool brother named Tunde Wey who is setting the Detroit food scene on fire with his introduction of Lagos: Nigerian BBQ.
Tunde is Lagos born and Detroit bred and is interested in showing his Detroit community the depth and breath and complexity of the Nigerian culinary experience. To support his effort to open a brick and mortar restaurant Tunde has taken to the road and has been traveling the country engaging diners from Chicago to New Orleans in intimate pop-up style dinners where he cooks and chats about the wonder of his heritage. There are only 3 dates left on this leg of the tour. Tomorrow evening in DC, which unfortunately is sold out, Philly which is on Dec. 12, and finally Brooklyn which, I'll be in attendance for on Dec. 17th.
I'm very excited to see a modern take on the traditional dishes know and to experience true soul food that has nothing to do with stereotype and everything to do with rootedness in heritage. If you are in the Philly or NYC area there is still time to get tickets so check our FromLagos.com for more details and to buy tickets!
Here's a preview of the Menu
GOAT PEPPER SOUP