Yellow Zebra Safaris presents their first influencer supper club with The Culinary Discovery Club and Colline’s Kitchen

On Tuesday 2nd April, I was invited to attend Yellow Zebra Safaris’ first East African Supper Club, in association with The Culinary Discovery Club and Colline’s Kitchen, at Benk + Bo in London. The supper club celebrated the unique culture and cuisine that East Africa, and in particular Tanzania, has to offer and had a range of influencers and bloggers in attendance.

On the menu was a range of East African cuisine. To start there was Matooke and Luwombo, which is a Ugandan/Rwandan dish of steamed green bananas and plantains, served with spiced mushrooms cooked in bananas leaves. We were invited to assemble this dish ourselves which was great fun – spooning the spicy mushroom stew in to their own banana leaf (as demonstrated by Colline from Colline’s Kitchen!) and shown how to fold so that the stew didn’t seep out during cooking.

Matooke and Luwombo

For the main course, we were treated to Mchuzi wa samaki – a traditionally spiced curry of Tanzanian/Kenya salmon and hake, served with brown rice. This was delicious although I would have loved just a touch more spice for my own tastebuds.

Yellow Zebra Safaris presents their first influencer supper club with The Culinary Discovery Club and Colline’s Kitchen

The showstopper dessert was Mandazi – Ugandan coconut doughnuts served with a selection of chocolate and caramel dips and a homemade mango sorbet. The dessert was so good that I forgot to take a picture!

The table at Benk + Bo was decorated with a range of African flowers, including the Protea, which is the national flower of South Africa, Gloriosa Flame Lilies (the national flower of Zimbabwe) and Stretliza ‘Bird of Paradise’ flowers.

The supper club celebrated Yellow Zebra Safaris’ range of luxury Tanzania Safaris. Home to some of Africa’s most famous parks, Tanzania offers a range of unique experiences. The most recognised of these includes the Serengeti National Park – the location of the famous Great Wildebeest Migration, which also attracts the highest concentration of predators in Africa. There are more ‘off the beaten track’ wildlife parks in the region, such as Ruaha National Park, Selous Game Reserve or the Mahale Mountains National Park, where you can even encounter chimps.

Yellow Zebra Safaris was launched in 2012 by friends and subsequent business partners Julian Carter-Manning and Rory Walker. They aimed to tap in to a gap in the market by employing former professional safari guides, camp managers or people born and raised in Africa, ensuring clients speak to the true industry experts.

The night was made possible by The Culinary Discovery Club, and their partnership with Colline’s Kitchen, a self-taught cook and baker based in Newbury. Colline was born in Zimbabwe and has now spent half of her life in the U.K. She has her own café in Newbury and loves bringing people together in her local community through healthy and sustainable food.

The culinary Discovery Club also presented a range of activities for the us to enjoy during the evening, including ice-breaker flashcards where guests had to find their matching flashcard partner. All guests also had to present one fun fact from their flash cards to the table, which covered interesting facts from animals and foods native to east Africa, and also some interesting information about the countries themselves.

The night ended in a quiz, with questions based on the ice breaker facts from earlier in the night – this was a nice touch and encouraged some great networking on the evening. My team proudly named “Who’s For Dinner?” won the quiz and received prizes kindly given by The Culinary Discovery Club and Africaology. All guests also took home a jar of spices so they could recreate the main course of Mchuzi wa samaki in their own kitchen, plus coffee from Uganda.

This was a gifted experience – The Who’s For Dinner blog was not paid to attend the event or to post this content.

The North London Restaurant Serving Asun Pie and Modern Nigerian Cuisine to London Foodies

As lovers of good food and the experience of dining out; husband and wife team, Segun and Dare Oni became disenchanted by the standards of restaurants offering food from their country of origin, Nigeria. The frustration of not finding a Nigerian restaurant in London that offered an outstanding level of service and food compared to other restaurants compelled them to launch Onidodo.

Onidodo started as a supperclub in 2014 and became a fully-fledged restaurant in 2018, when they opened their North London site.

Onidodo restaurant
Segun and Dare

Onidodo means plantain seller in Yoruba but the name came from their surname Oni and Dare’s favourite food plantain, which is called “Dodo” in Yoruba (A Nigerian language).  Onidodo is a modern Nigerian restaurant which passionately brings an authentic taste of Nigeria with a modern twist to the London food scene. For too long other international cuisines have seen mass market appeal, whilst Nigerian cuisine has yet to enjoy the same brand recognition despite having so much diversity of flavours and dishes. In a 2017 study* of over 1000 UK adults, it was found that 69% consumed Chinese food, 66% went for Indian, 33% Thai, 26 % French and 23% Japanese – Nigerian (or African food) was not on the list.  Onidodo aims to change that and part of its ethos is to change the perception of bad customer service in Nigerian restaurants and the lack of authenticity and care in Nigerian food.

“It is time to showcase Nigerian food in the UK. It is time for Nigerian restaurants to be an option when families and friends want to dine out on a Friday night. Food lovers should be able to see Nigerian food in the same way that they see Turkish, Chinese, Indian, Italian and other global cuisines.” – Dare Oni, Head Chef.

The Onidodo restaurant presents Nigerian cuisine executed with style and panache and Dare is dedicated to creating a revolutionary menu to satisfy all tastes. By offering authentic dishes with a modern twist, Onidodo captures the essence of Nigerian culture in surroundings that ooze cool sophistication in the metropolis of London.

Onidodo Suya Chicken Waffles

Segun manages the front house, logistics, staff and the business side of things while Dare, a self-taught chef, is the head chef and manages the kitchen and creates new dishes.  One of her most popular dishes is The Onidodo Suya Chicken and Waffles which received a lot of social media attention in 2018. The dish consists of waffles, fried egg, plantain and Suya seasoned chicken breast; combining a breakfast/brunch classic with authentic Nigerian flavours. A new innovative dish is the Onidodo Asun pie which was inspired by the traditional Nigerian asun dish (Chopped spicy goat meat). This pie uses shredded goat meat in short crust pastry, it is warm and comforting perfect for the autumn/winter season.

“Our aim is to create unique and exciting experience for our customers regardless of their background whether they are Nigerians, the Nigerian millennials that want something different but with the same flavours that they grew up with or Non-Nigerians who have never tasted Nigerian food before.” – Segun Oni, Co-Founder.

This enterprising couple aims to go worldwide by turning Onidodo into one of the biggest African/Nigerian restaurant brands in the world delivering the best experience through great service, outstanding dishes and atmosphere. Visit http://onidodo.com/ to book your place!

MoFoods Puff Puff & Buns

This Puff-Puff Mix Brings The Sweet Taste of Nigeria To The UK

Omolara Tayo-Sobajo launched the original Nigerian flavour MoFoods Puff-puff mix and Buns mix range in 2018 after seeing a huge demand for her ready made puff puff in her catering business. Puff-puff are a type of dough ball; comparative to what The West would call a “Doughnut” and are extremely popular across Nigeria and many other parts of Africa (under different names).  Buns use the similar ingredients as puff-puff but are thicker and not as fluffy.

Mofoods puff puff mixPuff-puff and Buns are popular snacks in Nigeria, fried and sold on road sides and served as starters in parties and at special occasions. As popular as puff-puff is, it requires some skill as ingredients must be in the right proportion to achieve the right fluffy texture, taste and aroma. By giving consumers an easy way to recreate these popular snacks at home the MoFoods range of mixes will bring an authentic taste of Nigeria to UK homes.

“Puff-puff is to Nigerians what doughnuts are to Americans and we need the world to know!” – Omolara Tayo-Sobajo

With MoFoods Puff-puff and buns mix cooking is made easier and can be done by anyone simply by following the tried, tested and approved cooking instructions. You can never go wrong with MoFoods Puff-puff and buns mix served as deserts, with tea or your favourite drink. This range of snack mixes is another indication that food from the African continent is ready to make waves across the world.