Image courtesy of Cristina Ogiefa
Chef Cristina Ogiefa was born in Rome of Nigerian parents.
Her food is influenced by living in both countries and working in both casual and Michelin starred restaurants.
Colour brings life to her dishes, which are respectful takes on Italian and Nigerian classics.
Cristina says: “Carbonara is a famously respected Roman dish which I would mostly have multiple types a week when living in Rome so I couldn’t have not bought it back. I’ve decided to bring it in a refined and different way. I remember me and my friends back in Italy would go for panini con la porchetta, and I remember how happy we felt silently eating our giant paninis so I’ve recreated porchetta blending in Nigerian flavours. Okra is a famous vegetable eaten frequently among west African communities. An okra pesto marries perfectly fine with porchetta. Garri is fermented cassava, very well known among all Africans and eaten in different ways, mostly in savoury dishes. I’ve made desserts (Garri truffles ) to give a special highlight to Garri.”
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Canapés
pepper soup shots, fermented chilies [v]
baked miso mussels, fish roes
soursop, tonka homemade liquor
Starter
risotto alla carbonare (carnaroli risotto, guanciale jam, pecorino foam, grated yolk truffle dust)
or
risotto alla parmigiana [v] (carnaroli risotto, fried cheese, tomato foam, basil dust)
Main
spiced porchetta (sweet plantain velouté, okra pesto, nduja )
or
spiced apple mille-feuille [v] (sweet plantain velouté, okra pesto roasted bell peppers)
Dessert
soufflé al tiramisu (marscapone, coffee caviar)
or
garri truffles [v][G]
