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DTSTART;TZID=America/Toronto:20250503T183000
DTEND;TZID=America/Toronto:20250503T210000
DTSTAMP:20260730T010826
CREATED:20250421T180308Z
LAST-MODIFIED:20250501T021955Z
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SUMMARY:SUPPER CLUB: India in Season by Niharika Gupta
DESCRIPTION:2025 South Asian Spotlight\nThis five-course menu reimagines Indian childhood favourites using Canadian seasonal produce. Think of it as an adult kid’s menu\, filled with all things green. \nHaem’s Table is named after Niharika’s maternal grandmother\, Hemlata—lovingly called Haem. Through Haem’s Table\, Niharika explores her immigrant experience and her evolving relationship with food. Having lived in seven cities – currently in Toronto – her life has been shaped by a constantly changing backdrop of people\, places\, and stories. What has remained constant is her connection to food—an anchor to her heritage and a guide through her personal growth. \n*The meal will also be hosted by Jo (Jayeeta) Sharma\, Associate Professor of Food Studies\, History\, and Environmental Humanities at University of Toronto. She will help to bring context to the foods and will be available to answer any of your questions!  \n—– \nMasala Focaccia & Chutney Compound Butter\nMakhan\, butter in Hindi\, is found in two ways in India: the stereotypical salted yellow butter—a staple in Indian households—and the “white” butter: fresh\, homemade\, and made from cultured cream. This is the butter you spread on a simple slice of white bread or warm flatbread to feed your picky child. \nMasala Focaccia is inspired by a simple snack—a warm flatbread with butter—that my mother would roll up for me when I was a kid\, cutting school\, pretending to be sick. The focaccia is indented with onions\, roasted garlic\, and a tempering of ghee\, whole spices\, and curry leaves. It’s served with homemade “white” butter infused with cilantro and green chilies. \nChard Patta Chaat\nChaat\, a typical South Asian snack eaten year-round\, often on sidewalks and served by street vendors. It comes in many forms: some include a potato patty topped with chickpea curry; others\, a fried semolina ball filled with tangy cilantro water. What ties all of them together is an explosion of flavours and textures in each bite. \nChard Chaat is inspired by the traditional street-side winter staple Palak Patta (Spinach Leaf) Chaat. This version promises to be a crunchy\, spicy\, sweet\, and tangy dish like nothing you’ve tasted before. Swiss chard leaves are coated in a chickpea flour batter and fried until golden. They’re served with mint chutney\, cumin-spiced yogurt\, tamarind-maple chutney\, chopped radishes\, chopped onions\, and chopped coriander. The kind of dish that’ll have you asking\, “Why don’t I eat chaat every day?” \nSpring Veg Stuffed Ramp Besan Chilla\nChilla an Indian crepe made from a batter of peas or lentils. They’re a typical brunch item across the subcontinent. The kind of batter used depends entirely on the region you’re from—and the whims of your mother. My mother’s specialty is crepes made from besan (chickpea flour). On Sundays\, she would stuff them with paneer (Indian cottage cheese) and seasonal vegetables\, and serve them with fresh cilantro chutney. \nRamp Chilla uses a batter made with ramps and chickpea flour\, and is stuffed with hung yogurt\, asparagus\, and fiddleheads. It’s what I imagine my mom would make on a Sunday morning if she too lived in Ontario in the spring. The crepes are served with her fresh cilantro chutney. (Both ramps and fiddleheads are weather-dependent since they are foraged produce. In the event of their unavailability\, spinach and mushrooms will be used as a substitution.) \nLamb or Mushroom Green Keema with Brioche Pav\nKeema\, minced meat in Urdu\, is often prepared in a lightly sauced curry made with tomatoes and onions. At late-night eateries in Mumbai\, you’ll find this spicy curry served with pav—a soft bread roll that traces its roots to Portuguese-Goan bakeries. One of the few yeasty breads in India\, pav gained popularity across western Indian states starting in the ’60s. Since then\, it has remained a staple for mopping up curry across Mumbai. \nThis keema is inspired by the abundance of greens that begin appearing at Ontario farmers’ markets. The curry uses cilantro\, sorrel\, chives\, and pumpkin seeds to create an herby green base. It’s served with brioche pav\, toasted with butter\, chilli powder\, and cilantro leaves. The vegetarian keema is made with a mix of shiitake\, chanterelle\, and cremini mushrooms—their deep umami complements the herby curry beautifully. \nChai Crème Brûlée with Parle G\nChai\, milky black tea steeped with spices like cardamom\, clove\, and ginger—is more than just a drink. In the Indian subcontinent\, every morning begins with a piping hot cup. Each household makes its chai differently\, so no two recipes are alike. In my house\, chai is gingery\, heavily perfumed with cardamom\, and always sugar-free. It’s always served with Parle G\, an English-style sweet biscuit made in India since the 1930s. Factories produce more than 400 million of these treats daily—making them one of India’s most beloved snacks. \nChai Crème Brûlée reimagines this iconic pairing as a creamy custard\, spiced with ginger\, cloves\, cardamom\, and a blend of Darjeeling and Assam black tea. The cardamom sugar crust is made to crack under the back of your spoon. To complete your “cup” of chai\, it’s served with Parle G on the side.\n—– \nNiharika Gupta is a self-taught cook\, passionate about locally sourced seasonal ingredients.  Named after her grandmother\, Haemlata\, she runs “Haem’s Table“\, a micro-kitchen hosting pop ups around the city. Drawing from her Indian heritage and immigrant experience she aims to reintroduce old favourites and create new ones. When not cooking or working at her corporate 9-5\, she enjoys reading food history and watching birds. @haemstable \n  \n—– \nJo (Jayeeta) Sharma (Cantab 2002) is an Associate Professor of Food Studies\, History\, and Environmental Humanities\, a Fellow of the Royal Geographical Society\, and with Professor Marney Isaac\, (co)Director of the Sustainable Food & Farming Cluster at the University of Toronto. She  leads the Feeding City interdisciplinary lab which conducts local-global food sovereignty and community-engaged sustainability research. She is a co-editor of the journal Global Food History (Routledge). She is also co-editor of the Culinaria food book series at the University of Toronto Press\, and editor of the Empires in Perspective book series (Routledge). She is a founding member of the Culinaria Research Centre at the University of Toronto and an elected Board Member of the Association for the Study of Food and Society (ASFS). She is part of the Scarborough Food Network\, a network that brings together local community organizations that work on food security and food advocacy issues. She is also a member of the Commonwealth Scholarship Alumni Association. \nJo’s historical and contemporary research ranges across interdisciplinary themes and transnational spaces connected to food and foodways\, empires\, post-colonial and global Asia diasporas\, mountain ecologies and societies\, food systems and plantation labour\, street vendors\, commodity capitalism\, and historical soundscapes of city food. She is the author of Empire’s Garden (Duke/Permanent Black 2011/OEAP Library 2017). She is currently working on two books: the first is Mountains of Empire\, and the second is The Sonic Streets: A Global History of Street Food Sounds and Culinary Infrastructure.  She is PI and co-PI for several global research projects\, including a SSHRC Partnership Development Grant\, a SSHRC Connections Outreach Grant\, and a SSHRC Insight Development Grant. Projects’ details can be found here: https://www.utsc.utoronto.ca/projects/feedingcity/toward-food-sovereignty/ \n—– \nEvery weekend The Depanneur invites a guest chef to host a fun\, family-style dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-india-in-season-by-niharika-gupta/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:South Asian Spotlight,Supper Clubs
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250510T183000
DTEND;TZID=America/Toronto:20250510T210000
DTSTAMP:20260730T010826
CREATED:20250421T185353Z
LAST-MODIFIED:20250425T161056Z
UID:143645-1746901800-1746910800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: "Pure Non-Veg" — Hidden Gujarat by Malav Naik
DESCRIPTION:2025 South Asian Spotlight\nNo\, Not all Gujaratis are strictly vegetarian\nGujarat’s reputation as a strictly vegetarian haven isn’t the whole truth. Vegetarianism here has become deeply tied to ideas of purity and morality\, especially with the growing influence of Hindu nationalism originating from Gujarat itself. Sadly\, this has led to food-based segregation for generations. Non-vegetarian communities face stigma\, discrimination\, and even exclusion from housing. Those familiar signs shouting “PURE VEG” are everywhere\, making it clear who’s welcome and who’s not. \n“Pure Non-Veg” is my playful jab at this rigid mindset\, serving as a reminder that Gujaratis have been enjoying delicious meat dishes for centuries. This dinner event isn’t just about amazing food; it’s about recognizing Gujarat’s authentic\, rich non-veg culinary heritage that often goes unnoticed or deliberately ignored. The name is also inspired by a Facebook group founded by a friend and culinary enthusiast from Ahmedabad. This group emerged as a response to Gujarat’s rigid culinary mindset\, creating a welcoming space where epicures and food lovers could freely share recommendations for restaurants and hidden gems serving delicious non-veg dishes—without judgment or discrimination. \nCome hungry for bold flavors\, captivating stories\, and dishes cooked straight from my heart (and my memories!). Because guess what? Gujarat isn’t purely vegetarian\, and it’s high time we celebrate that delicious fact! \n*The meal will also be hosted by an expert on Gujarati and Parsi cuisine\, award-winning author Niloufer Mavalvala. She will help to bring context to the foods and will be available to answer any of your questions!  \nBera Samosa\, Chicken Dana & Bun\nBera Samosa\, a beloved specialty from Bhatiyar Gali in Ahmedabad’s Old City\, are bite-sized mutton samosas bursting with juicy minced mutton\, spring onions\, and subtle spices. Accompanied by Chicken Dana—crispy\, spiced chicken bites evocative of Japanese karaage\, yet deeply Gujarati in character—and served with a soft bun\, this trio captures the vibrant street-food soul of Ahmedabad. \nPatra Ni Machhi\nA signature Parsi delicacy featuring tender Pomfret coated in a vibrant\, aromatic green chutney of coriander\, garlic shoots\, and lavangya marcha (Thai green chilies)\, wrapped delicately in banana leaves and steamed until succulent. The Parsi community (who primarily speak a dialect of Gujarati) are one of the most prominent minority groups in the state and have some incredible non-vegetarian dishes. \nKachi Keri no Baflo \nSince the menu is rich in spices and fatty foods I thought It would be nice to break up the courses with a non-alcoholic palette cleanser. This is a traditional Gujarati summer drink made with tart raw mango pulp\, aromatic saffron\, earthy roasted cumin\, and caramel-sweetened jaggery. \nTapelu and Puri\nSurat’s iconic Khatri community dish\, tapelu\, is succulent mutton slow-cooked to aromatic perfection in a rich gravy of caramelized onions\, garlic\, ginger\, and the distinctive ‘tapelano masalo.’ Paired with small\, fermented golden puris\, this dish is both a celebration and comfort food. Unlike many dishes\, Tapelu remains community-centered—rarely found in restaurants\, enjoyed typically only if you’re lucky enough to know a Khatri family or\, like me\, fortunate to grow up next door to them. \nZarda / Biranj\nZarda\, or Biranj\, is an aromatic sweet rice preparation\, gently cooked with saffron-infused milk\, sugar\, and studded with raisins\, pistachios\, and almonds\, crowned with shimmering silver foil.\n—– \n \nMalav Naik is a marketing strategist\, artist and activist based in Toronto\, ON. Growing up in the food-obsessed city of Surat has shaped their hedonistic outlook towards cooking and eating. @the_khalnaik \n\nNiloufer Mavalvala is an experienced home cook and an award-winning author\, who believes her passion has a purpose. Her passion is teaching cooking\, and her purpose is to spread ancient Parsi cuisine far and wide. She enjoys cooking for others\, having been influenced by her family of good home cooks\, particularly her mother and aunt. She was born and raised in Karachi and has lived in several cities\, including Dubai\, London\, and Toronto. Niloufer enjoys welcoming people from other cultures and cuisines because she feels that food connects us all and that breaking bread together is the easiest way to bond. Follow her on Instagram\, Facebook\, and her website\, Niloufer’s Kitchen. nilouferskitchen.com | @nilouferskitchen \n 
URL:https://dev.thedepanneur.ca/event/supper-club-pure-non-veg-hidden-gujarat-by-malav-naik/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:South Asian Spotlight,Supper Clubs
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250517T183000
DTEND;TZID=America/Toronto:20250517T210000
DTSTAMP:20260730T010826
CREATED:20250421T204730Z
LAST-MODIFIED:20250425T160800Z
UID:143665-1747506600-1747515600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Modern Pakistani by Nausheen Rafiq
DESCRIPTION:2025 South Asian Spotlight\nKarachi is renowned for its vibrant food scene\, its cuisine is a fusion of various cultural traditions\, making it a true culinary melting pot. Influences from across Asia\, from Afghanistan to Myanmar\, a legacy of centuries of trade\, can be found on menus and in shops\, along with all the regional diversity of a vibrant local food culture. Food is everything in Pakistan; there’s an Urdu question asked almost everyday in Karachi\, hum kya khaayenge\, which means “what will we eat?” Tonight Nausheen Rafiq seeks to answer that question in a fun\, creative way that welcomes you into contemporary Desi culture. As a recent graduate of Le Cordon Bleu Ottawa\, Nausheen looks to bring a creative\, modern twist to range of traditional Pakistani dishes\, everything from popular street foods like papri chaat to festive desserts like sheer khurma. \n*The meal will be hosted by Malav Naik\, a marketing strategist\, artist and activist based in Toronto\, ON.  Also the chef for our ‘Pure Non-Veg’ Gujarati dinner as part of this series! They will help to bring context to the foods and will be available to answer any of your questions! \n**Note: All meat served will be certified Halal\n—– \nPapri Chaat\nA popular sweet and savoury street food snack with countless variations found across the subcontinent. The crunch from the crispy fried papri crackers\, combines with the heartiness from the chickpea blend\, and the creamy yoghurt and tangy chutney drizzled on top makes for a perfect symphony of texture and flavour. \nChicken Tikka or Aloo Puff\nClassic French puff pastry with a Desi twist. A spicy chicken tikka (or spiced potato) filling nestled in a tender\, buttery\, flaky pastry shell. \nKhaosuey [beef or tofu]\nA Pakistani take on a classic Burmese dish\, often attributed to Memon traders who brought the dish back from Myanmar and adapted it to local taste and ingredients. A rich and textured noodle dish with beef (or tofu) in a gram-thickened coconut curry\, served with an array of colourful and flavourful garnishes: chilli oil\, chips\, fried onion\, ginger\, coriander\, green chilies\, lemon and chaat masala allowing diners to customize their bowl to their taste. \nSheer Khurma Tres Leche\nMexico and Pakistan might be on opposite sides of the world\, but they both know that luscious dairy-rich desserts are always a hit. An innovative fusion of traditional Latin American tres leches cake topped with sheer khurma\, a creamy\, vermicelli and nut pudding often prepared as a festive dessert for Eid.\n—– \nNausheen Rafiq is a certified pastry chef who has completed her training at Le Cordon Bleu Ottawa Culinary Arts Institute. Born and raised in Karachi\, Pakistan she is passionate about sharing her culture through food. @thesmallbites \nMalav Naik is a marketing strategist\, artist and activist based in Toronto\, ON. Growing up in the food-obsessed city of Surat has shaped their hedonistic outlook towards cooking and eating. @the_khalnaik \n—– \nEvery weekend The Depanneur invites a guest chef to host a fun\, family-style dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-modern-pakistani-by-nausheen-rafiq/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Picklefest,South Asian Spotlight,Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/04/KhaoSueyPic-rotated.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250523T183000
DTEND;TZID=America/Toronto:20250523T210000
DTSTAMP:20260730T010826
CREATED:20250504T200656Z
LAST-MODIFIED:20250504T213422Z
UID:144076-1748025000-1748034000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: It's Lekker: South African Shabbat by Alissa Kondogiannis
DESCRIPTION:For thousands of years Jewish people have been gathering around the table on Friday nights to celebrate a humble but ancient ritual\, the sabbath meal. The lighting of candles\, the singing of simple blessings and the breaking of bread have been the unifying thread that has connected Jewish life across centuries and continents. In this multi-dinner series\, Alissa Kondogiannis explores Shabbat dinners as they have evolved in Jewish communities around the world\, e.g. Ashkenazi in Eastern Europe\, Sephardi in Spain and North Africa\, Mizrahi in the Middle East and Central Asia. \nAlissa grew up in Johannesburg\, South Africa with a Canadian mother and a South African father. Her father’s mother owned and ran one of the leading catering companies in the Jewish community and Alissa remembers lavish Shabbat and holiday meals that always had the flavours of South African Jewry at its core: a mix of traditional Lithuanian and the spices and tastes of the Portuguese and Malaysians that settled in early South Africa.\n—– \nHomemade Challah\nAlissa’s speciality\, and frankly\, worth the price of admission. \nCurried Fish Balls aka ‘Pickled Fish’ \nAlthough it may sound somewhat exotic\, this is actually a very traditional Shabbat dish in South Africa where Malaysian and Indian curries have long been an integral part of the local cuisine. Minced white fish in a mild and sweet curried sauce. \nGreen Salad with Avocados and Shaved Biltong\nNorth American’s love their bacon like South Africans love their Biltong\, a local style of air-dried\, cured meat—think beef jerky. Though not usual as a salad topper\, it adds a savoury\, umami-packed punch to just about anything; e.g. growing up\, biltong-flavoured cheese spread was very popular. \nPeri Peri Braai\nBraai is a core South African culinary idea; it’s about grilling meat over a fire\, and applies to the process\, the dishes themselves\, and the social gathering where this food shared. No one says NO to a good braai. Peri Peri comes from the Portuguese settlers that brought chilli peppers to South Africa\, which have since become the quintessential flavour of South African BBQ chicken recipes\, and the inspiration behind the South African fast food chain Nando’s. Tonight it lends its signature tangy heat to tender\, juicy grilled chicken (or tofu & veg) served with chutney and a selection of fresh sambals (garnishes) like tomato\, onion\, banana\, papaya\, coconut that add a customizable pop of colour\, texture and sweetness. \nServed with yellow rice with currants\, and roasted butternut squash \nMalva Pudding with Granadilla\nMalva pudding is not a ‘pudding’ at all\, but rather a uniquely South African cake made with apricot jam\, which lends it a spongy caramelized texture. Served warm with a granadilla-infused sauce (a cousin of passionfruit whose exotic\, tropical fragrance is very S.A.) and rich\, creamy custard (non-dairy/pareve).\n—– \n\nAlissa Kondogiannis runs a small catering company North of the Toronto\, focusing on Shabbat dinners and Jewish comfort food. She has taught babka and challah classes for years\, here at The Depanneur as well as in her Thornhill Community. You can find her online at Barnstar Kitchen.\n@barnstarkitchen \n\nCheck out Alissa’s amazing Latkes recipe as featured in the award-winning The Depanneur Cookbook \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. @thedepanneur
URL:https://dev.thedepanneur.ca/event/supper-club-its-lekker-south-african-shabbat-by-alissa-kondogiannis/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250524T183000
DTEND;TZID=America/Toronto:20250524T210000
DTSTAMP:20260730T010826
CREATED:20250414T142314Z
LAST-MODIFIED:20250506T024335Z
UID:143491-1748111400-1748120400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Indigenous Food Lab by Chef Taylor Parker
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nToronto is part of the Dish With One Spoon Covenant. In its very language\, it reminds us that by eating together\, we are connected.  \nThe Depanneur is proud to host the Indigenous Food Lab\, a new monthly residency with Chef Taylor Parker\, the man behind The Dep’s acclaimed and subversive Canada Day Supper Clubs.  It is designed as space to consider the possibilities of an elevated\, communal dining experience rooted in First Nations traditions. It is a laboratory to explore and experiment with a Canadian concept of terroir – the flavour of a place — to rediscover and redefine what Indigenous food means today. \nChef Taylor’s sophisticated tasting menus celebrate local and foraged ingredients\, and a deep connection to First Nations foodways\, to our land and our shared heritage. Each meal showcases a range of wild ingredients native to Ontario. Weather\, timing\, season\, and the caprice of Mother Nature will determine exactly what will be shared with us. Whatever comes to the table\, you can be assured that it will be crafted with remarkable skill and creativity of a veteran fine-dining chef. \n\nRead the profile of Chef Taylor from The Depanneur Cookbook\n  \nWe live in the largest city in Canada\, one of the most ethnically and culinarily diverse cities in the world. One can find almost any dish from almost any cuisine\, with one glaring\, egregious exception: the country we actually live in. Indigenous food is criminally underrepresented in Toronto’s food scene\, without a single Indigenous-owned restaurant for people to patronize. More than ever before\, Canada needs to embrace and celebrate its indigenous culinary heritage\, and I believe the long path towards reconciliation can and should start at the table. \nWhy no menu?\n—– \nTaylor Parker is from Six Nations of the Grand River Reserve\, where he inherited an extensive knowledge of native plants and foraged foodstuffs from his parents. Taylor has spent much of his professional life working in a diverse range of professional kitchens and as a freelance chef\, and recently launched FOR4GED Candle Company in Brantford\, Ontario.\n@turok_parker | @for4ged.candleco \n—– \n\nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/supper-club-indigenous-food-lab-by-chef-taylor-parker/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/04/indig.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250531T183000
DTEND;TZID=America/Toronto:20250531T210000
DTSTAMP:20260730T010826
CREATED:20250512T191458Z
LAST-MODIFIED:20250530T201932Z
UID:144249-1748716200-1748725200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Nigeria — Motherland of Flavours by Beauty Obasuyi
DESCRIPTION:Nigeria is often referred to as the “Giant of Africa”\, being both the most populous and wealthiest nation on the continent. The combination of a long history\, diverse population and varied geography provides a fertile soil for a complex and varied cuisine\, but one sadly underrepresented in Toronto. Nigerian cuisine\, like West African cuisine in general\, is known for its richness and variety. Many different spices\, herbs and ingredients provide a broad pallet for deeply flavoured dishes\, often enlivened with a chilli pepper kick. Nigerian feasts are colourful and lavish; market and street foods are plentiful and varied. \nTonight the remarkable Beauty Obasuyi\, chef\, real estate maven\, philanthropist\, Guinness World Record holder and successful restaurateur behind Naija Jollof (with 5 locations around the GTA)\, will be our expert tour guide through some of the most popular dishes in Nigerian cuisine.\n—– \n—Small Chops—\nIn Nigeria\, quick finger foods for sharing are referred to as ‘small chops’\, and all different kinds can be found in the profusion of street stalls and market vendors. \nPuff Puff is a traditional snack beloved by children and adults alike across Africa. A yeasted dough is left to rise\, formed into small balls and deep fried\, and then sometimes dusted with sweet spices like nutmeg or cinnamon.. \nSpring Rolls Like in Canada\, Chinese immigrants and entrepreneurs in Nigeria introduced elements of Asian cuisine which have since become embraced and beloved by the population. A thin flour pastry rolled around diced vegetables\, and fried until crispy\, served with Naija Jollof’s signature African-Asian house sauce. \nZobo is the Hausa word for a beverage made of sorrel\, the dried flowers of the Hibiscus plant. Boiled with warm spices like ginger and tropical fruits such as orange and pineapple\, the result is a tangy\, refreshing libation. \n—Appetizer— \nRoasted Mackerel with Garden Egg Sauce is an thick stew of charred\, roasted mackerel pieces bathed in a red bell pepper and onion base and studded with hard boiled eggs. \nBoiled Plantains are a staple of many African cuisines and provide a savoury\, starchy accompaniment to many soups and stews. \nHoney Beans in Tomato – a variety of the more commonly known in the West black eyed pea\, the honey bean is a strain containing a higher natural sweetness. In Nigeria they are enjoyed in a variety of ways\, but most often cooked in palm oil down into a porridge of tomato\, onion and pepper (sometimes including scotch bonnet for kick). \n—Main— \nJollof Rice is perhaps the most singularly ubiquitous dish across West Africa and for good reason. Long grain rice is cooked with precise care in a broth of tomato\, chilis\, onions and sometimes other vegetables and/or meat depending on the particular chef or regional variation. Which country/city/locale makes the best versions is the topic of endless debate across West Africa\, resulting in a friendly rivalry known as the ‘Jollof Wars’ in 2010. \nSouthern Nigerian Grilled Chicken features a marinade of spices most commonly seen in the South\, closer to the sea. Ginger and garlic are mixed with spices and yaji (a mixture of ground peanuts and chiles). The meat is grilled at a high temperature to retain maximum juiciness while drawing out the complex smokiness of the spices. \nSuya Beef is another staple dish and popular street food consisting of grilled beef marinated in distinctive suya spices. Similar to yaji but with the addition of Kuli Kuli (a ground peanut paste)\, the flavour is so beloved that you’ll find it on everything from kabobs to French fries and even popcorn. As with ‘curry’ there is no set standard mixture of Suya\, allowing each cook or family to boast their own version. \nSide Salad of lettuce\, tomato and onion provides some cooling crunch to the savoury & spicy dishes. \n—Dessert— \nMacedonia Fruit Salad with Vanilla Ice Cream A chopped fresh fruit salad with homemade vanilla ice cream.  ‘Macédoine’ is a classical French culinary term that refers to fruits or veg cut into large dice (and/or a salad made with them)\, most likely connected to the large\, rustic cuts used in Greek-style salads.\n—– \nBeauty Obasuyi is a Nigerian chef\, entrepreneur\, philanthropist and author based in Canada. Beauty is the founder of called Naija Jollof\, a local chain of African restaurants in the GTA\n@naijajolloftoronto\n—– \nEvery weekend The Depanneur invites a guest chef to host a fun\, family-style dinner party.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/supper-club-nigeria-motherland-of-flavours-by-beauty-obasuyi/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/05/Jollof_BeefSuya_CROP.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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