TEEN Chef: West African OASIS

Gavin Plowright

Tuesday, November 20, 2012

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WITH the sounds of the congo drums in the background, patrons who made their way to Lillian's Restaurant got another taste of an exotic cuisine.

This week, the team of Phillipa Whitby, executive chef; Casmoore Brown, general manager; and Abbigale Campbell, assistant manager explored Nigerian cuisine.

In an earthy ambiance — the tables were dressed in the colours of brown and burnt orange — guests were seated at tables with mini-oasis centre-pieces made from coconuts. There was even a reserved table that allowed the diner to eat in the traditional way of Nigerians — seated on cushions on the floor around a low bamboo table.

The main attraction of the night, however, was the food, with patrons excited to either prove or contradict their perception of Nigerian cuisine.

TEENchef found interest in one of the dishes, 'Chicken Imoyo' which is sautéed chicken fillet in a spicy sauce with okra and carrot and served with 'Fu Fu', which is simply pounded Irish potato and sweet potato. This was the only dish that was eaten with the hand.

Christopher Gayle, a guest of Nigerian Night, had the opportunity to enjoy the taste of the Chicken Imoyo with Fu Fu and told TEENchef all about his experience.

"It was more enjoyable eating the dish with my hand, rather than the fork. It was really good and honestly, I think I would want to try that dish again," Gayle said, who went on to express his disappointment in not getting a chance to sit on the ground, in real Nigerian style.

Nigerian Night turned out, for most persons, to be quite a satisfactory culinary experience.

You have one last chance to get in on the International Cuisine with Italian Night this Friday at Lillian's Restaurant.






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