Travel to the African continent with Seli Boni, the owner of Eziban Foods, maker of the delicious and healthy tropical snack ‘Plantain Drizzle’ at Mesa Komal (and available at concessions at Belcourt Theatre). Seli also loves to cook at home and loves to create interesting foods from her home country, Ghana. Ghanaian cuisine is based around slow simmered stews and soups with meat or beans and fresh vegetables in savory sauces sure to please dinner guests (and your own family!). She uses fresh and locally grown ingredients in her cooking, using substitutes only where necessary to get the authentic taste desired.
Appetizer | Suya beef kebab on a bed of lettuce with tomato sauce
Entree | Chicken Jollof Rice with vegetables
Dessert | Tropical Delight Pudding
Wine will also be served
Friday, March 20, 2015 | 6pm-8pm | Mesa Komal at Casa Azafrán | 2195 Nolensville Pike, Nashville | TICKETS HERE
It’s interesting just how the act of observation can impact your knowledge of cooking. As a child, I remember observing my mother and grandparents cooking and being asked to assist with simple tasks; like grinding pepper or bringing the salt. I was unaware I had absorbed cooking skills until I began hosting dinners at home. I love to tweak traditional cuisines to suit different palates. For instance, in Ghana, we use a lot of chilli in our sauces, so our foods are hot and spicy. Depending on who is eating the food, I may eliminate the chilli altogether from my recipe or replace with black or white peppercorns.
A stay-at-home mother transitioning back to the workforce, Seli loves to introduce people to the rich and diverse foods from the West Africa sub-region. The different countries eat similar foods, but prepare them differently. In Ghana, a popular dish is “Red Red,” beans cooked in tomato sauce with meat or fish and fried plantain.