The Gelinaz grand shuffle happens once a year, where chefs swap kitchens for one day only. This year was a little different due to the pandemic, and chefs swapped recipes instead. In Hong Kong, seven chefs teamed up to recreate eight recipes from a restaurant that was kept anonymous so that chefs could reinterpret the recipes to their own liking and guests would have fun guessing. 🧐
At the end of the evening, it was revealed that the recipes belong to a chef in Ghana named Selassie Atadika of Midunu, a nomadic dining concept featuring what Selassie calls New African Cuisine.
To bring this meal to life, the chefs involved worked with the @africacenterhk as cultural and culinary advisors.
Swipe through to see what went down!
👉 West African Spice — The Blázquez pork in this dish featured a West African spice blend consisting of prekese, grains of paradise, Selim pepper, cubeb, and African nutmeg aged for 60 days, and served with udon and collard greens.
👉 Goat Cheese Cassava Katsu with osmanthus infused honey — This dish touches on ingredients from the Sahelian regions of West Africa such as Fulani cheese, cassava, and the drought-tolerant wild hibiscus.
👉 Pineapple — At Midunu, this pineapple dessert was served warm, and cut tableside. It was made with ginger, star anise, and orange. Here we have a deconstructed version.
👉 Hong Kong Made Chocolate — Last but not least, Chef Ricardo highlighted hibiscus and chocolate, using his locally made chocolate and pairing it with hibiscus sorbet and smoked chipotle chili.
