My Cart


Happenings: Kitchen Conversations - Carnival @ the ROM

Posted on February 11 2015

During Black History Month, Toronto is always abuzz with amazing events. Sume, our co-founder/creative director shares her highlights of the Kitchen Conversation hosted at the Royal Ontario Music in collaboration with Chinedu Ukabam of Supafrik [Palattes of Africa].

Chi and I have been friends for almost as long as I have lived in Toronto. We meet as students at the University of Toronto where we were both involved in similar organizations and have been friends since.

When Chi hosts a fashion or food event I make sure to not miss it as I know I'll be in for a treat (tweet this)

The February Kitchen Conversation- Carnival in collaboration with the ROM was no exception. Held at c5, the evening city lights provided the perfect backdrop for an amazing meal. Brooklyn-based Senegalese chef, Pierre Thiam wowed the guests with a 6 course meal drawing on the connections between African, Caribbean and South American cuisines.

I haven't had moi moi (black eye peas cooked and served in banana leaves) in years and thoroughly enjoyed it. In a very earnest moment, a friend thought "traditional" moi moi is cooked in aluminium foil (it's not)  speaking to how the African Diaspora adapts both ingredients and cooking techniques.

While I am not always a fan of rice pudding this version was delicious - sticky and served with mango it was the perfect way to wrap up the meal.

Get a copy of Yolele: Recipes from the heart of Senegal to try out some of the dishes from the evening. The Brazilian Coconut Soup was a crowd-pleaser.