Afia's Chef Table Holiday Menu
For something special! Join Chef Afia's 14 seat community dinner table where guests experience the culture and food from the continent of Africa. All ethnicities and beliefs are welcome. Great conversation, food, music and fun!
What to expect: Culinary expertise from the continent of Africa - Western, Northern, Eastern, Central and Southern Africa. This is a BYOB event - guests are welcome to bring their favorite drinks This communal table seats up to 14 guests Located in LA's beautiful neighborhood, Playa Del Rey Can cater to food allergies, gluten-free, vegan, pescatarian, vegetarian, paleo, keto etc. Please let Host Afia know.
About your host Afia:
"I was born in Accra Ghana, my ethnicity is Ghanaian, Burkinabe and Egyptian. I cook dishes throughout the African continent. Culinary Africa our cuisine is all about flavor, exotic aroma and techniques, one might say it is a labour of love. I believe we eat with our nose, eyes and mouth, in this in mind I have selected a few traditional favorites, using herbs and spices to bring a modern twist to our food, by crafted and created unique flavors, taking the exotic African cuisine and elevating it into another level of deliciousness. "
Eatwith is the world's largest community for culinary experiences with locals. Savor local food and enjoy dinner parties, cooking classes and more in beautiful homes and exclusive venues.
BANKYE / GHANA WEST AFRICA
Seasoned Cassava Fries, Tomato Cucumber, Shrimp Mushroom Lime
SOYA KEBABS / GHANA WEST AFRICA
Soya seasoned beef or goat kebabs
MOLOKHEYA / EGYPT NORTH AFRICA
Molokheya, the soup of Pharaohs. Served with Makhalel, Lamb and Rice
Mulukhiyah or mulukhiyyah is the leaves of Corchorus olitorius, commonly known as Jew's mallow, Nalta jute. It is used as a vegetable. It is popular in Middle East, East African, Some West African countries and North African countries. Traditionally mulukhiyah is cooked with chicken or at least chicken stock for flavor and is served with white rice, accompanied with lemon or lime.
As used in Egyptian cuisine, molokhiya (Egyptian pronunciation; The dish generally includes some sort of meat; in Egypt this is usually poultry such as chicken, or rabbit, but lamb is preferred when available, particularly in Cairo. Cooks in Alexandria often opt to use shrimp.
Molokhiya was consumed in ancient Egyptian cuisine, where the name "molokhiya" is thought to have originated from.
GUINEA HEN KANZENA / GHANA WEST AFRICA
Guinea sauteed and cooked in Kale Almond Peanut Butter Sauce. It is Served with Millet Polenta and vegetables.
In the Northern, Upper West and Upper East Region of Ghana. In each home, flocks of guinea fowl live in different pens. Three small doors open into different rooms: one for eggs, one for newly hatched guinea fowl keets, and one for older birds. Two larger pens are open air, enclosed by low walls. The Guinea hens fly's away and comes back home to sleep
MASA-VITUMBUA / WEST AND EAST AFRICA
Sometimes fermented or sweet pancake with a slightly exterior crust and a fluffy, melt in your mouth interior. From the North, Upper East and Upper West of Ghana, it is called Masa. Also known as Masa in West African countries like Nigeria and Cameroon
In East African Countries, these Eas eaten as Breakfast are happily eaten and shared in these Swahili countries Kenya, Tanzania, Zanzibar, Uganda, Zambia, Mozambique, Malawi, Rwanda and Burundi, Somalia.
For something special! Join Chef Afia's 14 seat community dinner table where guests experience the culture and food from the continent of Africa. All ethnicities and beliefs are welcome. Great conversation, food, music and fun!
What to expect:
About your host Afia:
"I was born in Accra Ghana, my ethnicity is Ghanaian, Burkinabe and Egyptian. I cook dishes throughout the African continent. Culinary Africa our cuisine is all about flavor, exotic aroma and techniques, one might say it is a labour of love. I believe we eat with our nose, eyes and mouth, in this in mind I have selected a few traditional favorites, using herbs and spices to bring a modern twist to our food, by crafted and created unique flavors, taking the exotic African cuisine and elevating it into another level of deliciousness. "
Eatwith is the world's largest community for culinary experiences with locals. Savor local food and enjoy dinner parties, cooking classes and more in beautiful homes and exclusive venues.
BANKYE / GHANA WEST AFRICA
Seasoned Cassava Fries, Tomato Cucumber, Shrimp Mushroom Lime
SOYA KEBABS / GHANA WEST AFRICA
Soya seasoned beef or goat kebabs
MOLOKHEYA / EGYPT NORTH AFRICA
Molokheya, the soup of Pharaohs. Served with Makhalel, Lamb and Rice
Mulukhiyah or mulukhiyyah is the leaves of Corchorus olitorius, commonly known as Jew's mallow, Nalta jute. It is used as a vegetable. It is popular in Middle East, East African, Some West African countries and North African countries. Traditionally mulukhiyah is cooked with chicken or at least chicken stock for flavor and is served with white rice, accompanied with lemon or lime.
As used in Egyptian cuisine, molokhiya (Egyptian pronunciation; The dish generally includes some sort of meat; in Egypt this is usually poultry such as chicken, or rabbit, but lamb is preferred when available, particularly in Cairo. Cooks in Alexandria often opt to use shrimp.
Molokhiya was consumed in ancient Egyptian cuisine, where the name "molokhiya" is thought to have originated from.
GUINEA HEN KANZENA / GHANA WEST AFRICA
Guinea sauteed and cooked in Kale Almond Peanut Butter Sauce. It is Served with Millet Polenta and vegetables.
In the Northern, Upper West and Upper East Region of Ghana. In each home, flocks of guinea fowl live in different pens. Three small doors open into different rooms: one for eggs, one for newly hatched guinea fowl keets, and one for older birds. Two larger pens are open air, enclosed by low walls. The Guinea hens fly's away and comes back home to sleep
MASA-VITUMBUA / WEST AND EAST AFRICA
Sometimes fermented or sweet pancake with a slightly exterior crust and a fluffy, melt in your mouth interior. From the North, Upper East and Upper West of Ghana, it is called Masa. Also known as Masa in West African countries like Nigeria and Cameroon
In East African Countries, these Eas eaten as Breakfast are happily eaten and shared in these Swahili countries Kenya, Tanzania, Zanzibar, Uganda, Zambia, Mozambique, Malawi, Rwanda and Burundi, Somalia.
