West African Comfort Engineered

What you will experience

WEST AFRICAN COMFORT ENGINEERED A Study in Heat, Fat & Memory West African food has always been engineered for balance, long before we called it cuisine. In this immersive tasting experience, Chef Dumebi explores the science and soul behind comfort dishes that define the region. Through live cooking and guided explanation, you’ll discover how heat, fat, starch and spice work together to create flavour that feels deeply familiar even if you’ve never tasted it before. The menu includes golden plantain waffles, suya-spiced chicken layered with roasted groundnut and chilli heat, crispy chicken suya fries, and groundnut light soup served with rice balls. Each dish becomes a lens into technique: caramelisation, aroma compounds, fat as a flavour carrier, starch as structure. This is not fusion. This is translation. You’ll leave understanding why suya works, why plantain caramelises the way it does, and why West African comfort food is built on systems refined over generations. Expect bold flavour, cultural context, and a deeper appreciation of how food travels, adapts, and remembers. Come hungry, leave informed.

Access and participation

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