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Toju Neburagho

#010 Toju Neburagho Talks Pairing Nigerian Food With Cake

We catch up with Toju Neburagho, the cake architect, baker, and founder of the bespoke cake brand “love.every.bite”

Ingredients for today’s show include “having confidence in your baking”, a “cake taste test,” & “pairing Nigerian food with cake.”

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Sef Kombo

#006 DJ Sef Kombo Talks Being A DJ & On Ghanaian & Tanzanian Food

Sef Kombo is a Soulful, Deep & Afro House DJ who played at our first brunch day party event. His work has taken him all over the world to countries like Germany, Denmark, Switzerland, Austria, Poland and many more. He has also hosted his own show on Bang Radio, BBC 1xtra, Rinse FM & East Africa Radio and has appeared on Kiss 100 and BBC Asian Network.

Ingredients for today’s show include the trials and tribulations of being a DJ, we also talk about food from Ghana and Tanzania.

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Princese

#005 We Talk Pondu & Congolese Food With Princese

Princese enjoys sharing her passion for Congolese & African recipes via her social channels, through which she allows us to join in her journey on learning about food from different cultures.

Ingredients for today’s show include the exploration of a Congolese dish called Pondu. We find out why it’s important for a female to cook, and we get tips for YouTube and other social channels

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Theresa Roberts

#002 We Talk Jamaican Patties With Restaurateur Theresa Roberts

Theresa Roberts is the founder and restauranteur of the Jamaica Patty Company in Covent Garden, London.

Ingredients for today’s show include a pinch of food history with how the Jamaican Patty relates to the English Cornish Pasty. Foods that you need to try, and the challenges in opening a restaurant.

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Lawrence Gomez

#001 African Fusion Cuisine With Lawrence Gomez

Lawrence Gomez is the founder of PAPA L’s Kitchen and a pioneer of modern African cuisine. Lawrence has a passion for creating unique dining experiences, while combining the exotic ingredients and flavours of Africa with cuisine from around the world.

Ingredients for today’s show include a pinch of food history surrounding benachin. We’ll be exploring if it’s important to cook food traditionally, and we talk about creativity and competition in the industry.

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