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Eating and Exploring

Get to Know the National Dish Quest

What is a holiday without the amazing food you get to try, nothing i tell ya!

Eating and Exploring is actually the motto over here.

Whilst trawling the interwebs, I stumbled upon the Traveleaters – a couple of foodies with major wanderlust (people after my own heart). Few clicks into their blog and I discovered that they were doing a National Food Quest – a mission to try the national dish of every country they visited. How cool is that?

Knowing that it would take them yonks to finish the quest, they invited all their readers to join in and I answered their call.

The Rules are pretty simple,  in order to qualify you need to:

1.) Have eaten the dish in that actual country

Yes! Biryani’s in Birmingham don’t count

2) Have your own picture of the dish.

 

Classic Sunday Roast – United Kingdom

 

Simples!

So join in the quest with me and tag #NationalFoodQuest with every picture you take. I’ll be tagging #mimaleeeats and captioning my conquests with National Food Quest – so you can check it out on my instagram and/or twitter.

Happy Hunger Games! And may the odds be ever in your favor.

Africa

  • Algeria: Couscous
  • Angola: Moamba de galinha
  • Benin: Kuli kuli
  • Botswana: Seswaa
  • Burkina Faso: Riz gras
  • Burundi: Elephant soup
  • Cameroon: Ndolé
  • Cape Verde: Cachupa
  • Greenland: Kiviak
  • Central African Republic: Cassava
  • Chad: Boule
  • Comoros: Langouste a la Vanille
  • Democratic Republic of the Congo: Poulet à la moambé
  • Djibouti: Skoudehkaris
  • Egypt: Ful medames, Kushari, Molokhia, Falafel
  • Equatorial Guinea: Succotash
  • Eritrea: Zigini with injera, Gored gored
  • Ethiopia: Wat with injera, Fit-fit
  • Gabon: Poulet nyembwe
  • Gambia: Benachin
  • Ghana: Fufu, Banku, Jollof rice
  • Guinea: Poulet yassa
  • Guinea-Bissau: Jollof rice
  • Ivory Coast: Fufu, Kedjenou
  • Kenya: Ugali, Sukuma wiki, Nyama choma
  • Liberia: Dumboy
  • Libya: Bazeen, Usban
  • Madagascar: Romazava
  • Malawi: Nshima
  • Mali: To et Tokorodji, Tiguadege na
  • Mauritania: Thieboudienne, Couscous
  • Mauritius: Octopus curry, Rougaille, Gateux piment
  • Morocco: Couscous, Tagine
  • Mozambique: Frango
  • Namibia: Süßer hirsebrei
  • Niger: Djerma stew, Rice
  • Nigeria: Fufu and egusi soup, Jollof Rice
  • Republic of the Congo: Poulet Moambé, Yassa
  • Sao Tome and Principe: Palm oil stew
  • Senegal: Thieboudienne
  • Seychelles: Fruit bat soup
  • Sierra Leone: Cassava leaves
  • Somalia: Canjeero with goat stew, Lahoh, Gashaato (Coconut confection)
  • South Africa: Bobotie
  • Sudan: Ful medames
  • Swaziland: Karoo roast ostrich steak
  • Tanzania: Ugali
  • Togo: Yeyebessissi
  • Tunisia: Couscous, Kabkabou
  • Uganda: Matoke
  • Zambia: Nshima
  • Zimbabwe: Sadza

Asia

  • Afghanistan: Kabuli palaw
  • Bahrain: Machboos
  • Bangladesh: Rice and ilish, Shorshe ilish, Machh bhaja, Machher jhol, Bhuna, Chicken korma
  • Bhutan: Ema datshi
  • Brunei: Ambuyat
  • Burma: Mohinga
  • Cambodia: Amok trey, Samlor kako
  • China: Peking duck, Noodles (Lo mein, Chow mein and Lamian), Fried rice, Dumplings
  • East Timor: Ikan pepes
  • Hong Kong: Char siu, Dim sum
  • India: Rice and curry
  • Indonesia: Tumpeng, Sate, Soto, Nasi goreng, Gado gado
  • Iran: Abgoosht chelo kabab, Ghormeh sabzi
  • Iraq: Samak masgouf, Kleicha
  • Israel: Meorav yerushalmi, Hummus, Shakshuka, Falafel
  • Japan: Sushi, Japanese curry, Ramen
  • Jordan: Mansaf
  • Kuwait: Machboos
  • Kyrgyzstan: Beshbarmak, Laghman, Kuurdak
  • Laos: Tum mak hoong (Green papaya salad), Larb with sticky rice
  • Lebanon: Kibbeh, Tabbouleh
  • Macau: Minchee
  • Malaysia: Nasi lemak, Satay, Laksa, Roti canai
  • Maldives: Garudhiya
  • Mongolia: Buuz
  • Nepal: Dal bhat
  • North Korea: Kimchi, Naengmyeon, Bulgogi, Bosintang
  • Oman: Shuwa
  • Pakistan: Biryani, Nihari
  • Palestine: Arab salad, Falafel, Mujaddara, Musakhan, Hummus with tahini
  • Philippines: Adobo
  • Qatar: Machboos
  • Saudi Arabia: Kabsa, Saleeg
  • Singapore: Chilli crab, Hainanese chicken rice
  • South Korea: Kimchi, Bibimbap, Galbi, Ramyeon
  • Sri Lanka: Rice and curry
  • Syria: Kibbeh
  • Taiwan: Beef noodle soup
  • Tajikistan: O’sh (pilaf)
  • Thailand: Pad Thai, Tom yum goong
  • Turkmenistan: Palaw
  • United Arab Emirates: Biryani
  • Uzbekistan: O’sh (pilaf)
  • Vietnam: Phở, Gỏi cuốn, Bánh mì
  • Yemen: Saltah

 

Fish & Chips – United Kingdom

 

Europe

  • Albania: Tavë kosi
  • Andorra: Escudella
  • Armenia: Khash, Harissa, Dolma, Khorovats
  • Austria: Wiener schnitzel, Tafelspitz
  • Azerbaijan: Dolma, qutab
  • Belarus: Draniki
  • Belgium: Moules-frites, Belgian waffle, frites
  • Bosnia and Herzegovina: Bosnian pot, Ćevapi
  • Bulgaria: Banitsa, Bob chorba
  • Croatia: Zagorski Štrukli, Mlinci, Brudet, Kulen, Istrian stew
  • Cyprus: Fasolada
  • Czech Republic: Vepřo knedlo zelo (Roast pork with dumplings and sauerkraut), Svíčková
  • Denmark: Stegt flæsk (Fried pork and potato-based dish), Bøfsandwich, Frikadeller and Smørrebrød
  • Estonia: Verivorst with mulgikapsad (Sauerkraut stew)
  • Finland: Karjalanpaisti, Mämmi, Sautéed reindeer
  • France: Crêpe, Pot-au-feu, Macarons, Bisque
  • Georgia: Khachapuri, Khinkali
  • Germany: Currywurst, Sauerbraten, Bratwurst, Eisbein (ham hock) with sauerkraut (Fermented cabbage)
  • Gibraltar: Profiteroles
  • Greece: Fasolada, Moussaka, Souvlaki, Magiritsa, Kokoretsi
  • Hungary: Gulyás, Lecsó
  • Iceland: Hákarl, Þorramatur
  • Ireland: Colcannon, Irish stew
  • Italy: Pasta, Polenta, Pizza, Risotto
  • Kazakhstan: Beshbarmak, Shalgam
  • Latvia: Latke
  • Liechtenstein: Käsknöpfle
  • Lithuania: Cepelinai
  • Luxembourg: Judd mat Gaardebounen
  • Macedonia: Tavče Gravče
  • Malta: Pastizzi, Rabbit stew (Fenkata)
  • Moldova: Mamaliga
  • Monaco: Barbaguian
  • Montenegro: Kačamak, Raštan
  • Netherlands: Stamppot, Hutspot
  • Norway: Fårikål
  • Poland: Bigos, Pierogi,[112] Kotlet schabowy,[113] Żurek, Gołąbki
  • Portugal: Bacalhau, Francesinha
  • Republic of Tatarstan: Öçpoçmaq
  • Romania and Moldova: Mămăligă, Sarmale, Mici
  • Russia: Pelmeni, Shchi, Kasha, Pirogi, Pirozhki
  • San Marino: Torta tre monti
  • Serbia: Ćevapčići (Grilled minced meat sausages), Pljeskavica (Meat patty), Ražnjići (Skewered meat), Gibanica (Pastry), Ajvar (Relish), Pasulj (Bean soup), Punjena paprika (Filled peppers), Sarma (Filled leaves), Fisherman’s soup
  • Slovakia: Bryndzové halušky
  • Slovenia: Ajdovi žganci, Belokranjska povitica, Obara
  • Spain: Tortilla española (National)
    • Gazpacho (Andalusia) / Fabada asturiana (Asturias) / Tombet, Ensaïmada (Balearic Islands) / Marmitako, Chistorras (Basque Country and Navarre) / Sancocho, Papas arrugadas (Canary Islands) / Pa amb tomaquet (Catalonia) / Empanada, Polbo á feira, Caldo gallego (Galicia) / Cocido madrileño, Patatas bravas (Madrid) / Paella (Valencia)
  • Sweden: Köttbullar, Kräftskiva, Surströmming, Ostkaka
  • Switzerland: Cervelat, Fondue, Rösti
  • Tula, Russia: Tula gingerbread
  • Turkey: Döner, Kuru fasulye with pilav
  • Ukraine: Borscht, Varenyky
    • United Kingdom: Fish and chips, Chicken tikka masala (National) / Roast beef and corned beef, Plum pudding,
      • Sunday roast (England)
      • Cornish pasty (Cornwall)
      • Ulster fry (Northern Ireland)
      • Skeddan jiarg (Isle of Man)
      • Haggis (Scotland)
      • Cawl (Wales)

Oceania

  • Australia: Meat pie, Roast lamb
  • Federated States of Micronesia: Lumpia, Adobo, Sinigang, Bistek, and Lechon
  • Fiji: Fijian kokoda
  • Kiribati: Palusami
  • Marshall Islands: Macadamia nut pie
  • Nauru: Coconut fish
  • New Zealand: Bacon and egg pie, lamb, pavlova
  • Palau: Bat soup
  • Papua New Guinea: Mumu
  • Samoa: Palusami
  • Solomon Islands: Poi
  • Tuvalu: Pulaka
  • Vanuatu: Lap lap

North America

  • Antigua and Barbuda: Pepperpot, Fungee
  • Bahamas: Crack conch with peas and rice
  • Barbados: Cou-Cou and flying fish
  • Belize: Boil up
  • Bermuda: Bermuda fish chowder
  • Canada: Nanaimo bar, Poutine, Butter tarts, Kraft dinner, Tourtière
  • Costa Rica: Gallo pinto
  • Cuba: Ropa vieja, Moros y cristianos
  • Dominica: Mountain chicken, Fish broth
  • Dominican Republic: La Bandera (“The Flag”; rice, red beans, and meat (beef, chicken, pork, or fish)), Sancocho
  • El Salvador: Pupusa
  • Grenada: Oil down
  • Guatemala: Fiambre, Pepian (hearty meat stew)
  • Haiti: Diri ak djon djon
  • Honduras: Baleada, Carne asada, Sopa de caracol
  • Jamaica: Ackee and saltfish, Jerk chicken, Jamaican patty
  • Mexico: Mole poblano, Chiles en nogada
  • Montserrat: Goat water
  • Nicaragua: Gallo pinto, Churrasco (skirt steak)
  • Panama: Sancocho de gallina
  • Puerto Rico: Arroz con gandules, Lechon, Mofongo
  • Saint Kitts and Nevis: Saltfish
  • Saint Lucia: Green fig and salt fish
  • Saint Vincent and the Grenadines: Roasted breadfruit and fried jack fish
  • Trinidad and Tobago: Callaloo, Doubles
  • United States of America: Apple pie, Buffalo wings, Fried chicken, Hamburger, Hot dog, Macaroni and cheese
    • Poi, Saimin, Loco moco, Poke (Hawaii)
    • Fish and fungi (United States Virgin Islands)

South America

  • Argentina: Asado, Empanada, Locro, Alfajor, Milanesa, Choripán
  • Aruba: Keshi yena
  • Bolivia: Salteñas
  • Brazil: Feijoada
  • Chile: Empanada, Pastel de choclo
  • Colombia: Sancocho, Ajiaco, Bandeja paisa
  • Ecuador: Encebollado, Fritada, Guatitas, Ceviche
  • Guyana: Pepperpot
  • Paraguay: Sopa paraguaya
  • Peru: Ceviche
  • Suriname: Pom
  • Uruguay: Asado, Chivito
  • Venezuela: Pabellón criollo

Book of Month, Longthroat Memoirs

“Nigerians will sit in restaurants – in every part of the world, in Lagos, and in Abuja – and eat sushi, fugu, Peruvian ceviche and piure. They will eat it all with an open mind, a fierce worldliness and a sexy congeniality, and then they will go home and bring out the amala (yam flour) and ewedu soup”

“The Yorubas are self-conscious about having one of the least imaginative cuisines in Nigeria and are as finicky about their stews as they are about headtie trends. Only a Yoruba stew cannot be like gele; it isn’t really allowed to be trendy.

In every Yoruba home, in the middle of every afternoon, there is a stew pot resting on the hob with the lid slightly askew.
The jokes about Yoruba people and their stews, about the habitual, come-rain-or-shine pot of omi-obe, are threadbare. Omi-obe literally translates as “stew water”. It means exactly that: the body of the stew minus meat or fish. It is unquestionably derogatory when it comes out of my Igbo friends’ mouths. “What’s for lunch?” they ask provocatively. “Omi-obe?” Meaning, what else could possibly be for lunch!
For the Yoruba person it is omi-obe with everything.”
Excerpt from Longthroat Memoirs

Longthroat Memoirs presents a sumptuous menu of essays about Nigerian food, lovingly presented by the nation’s top epicurean writer. As well as a mouth-watering appraisal of the cultural politics and erotics of Nigerian cuisine, it is also a series of love letters to the Nigerian palate.

From innovations in soup, fish as aphrodisiac and the powerful seductions of the yam, Longthroat Memoirs examines the complexities, the peculiarities, the meticulousness, and the tactility of Nigerian food. Nigeria has a strong culture of oral storytelling, of myth creation, of imaginative traversing of worlds. Longthroat Memoirs collates some of those stories into an irresistible soup-pot, expressed in the flawless love language of appetite and nourishment.

A hilarious and yet sensuous testament on why, when and how Nigerians eat the food they love to eat; this book is a welcome addition to the global dining table of ideas.

Sounds like your type of book?

You can order it on amazon “here” or from Roving Heights.

I got mine from Roving Heights for 6000 naira  (5000+1000 delivery)

Enjoy!

Pancake Day, London Edition

From crêpe eating competitions with my childhood friend K, to ordering pancakes at almost every brunch spot I visit, I must admit I’ve eaten my fair share of pancakes.

And that’s not even the craziest part

I can’t believe I’ve been in Lagos for 13months now and I haven’t had a single pancake – now that’s weird !!

That has got to change

Would have loved this list to include some spots in Lagos but I haven’t got there yet. So, if you’re in London and you don’t know where to go this Pancake day – here’s a helping hand. Keep reading for 8 of my favourite pancakes and where to get them (in no particular order)

Enjoy!

1.) The El Classico

What: Pancakes with bacon and maple syrup

Where: The Breakfast Club (Any Location)

2.) The Cute One  

What: Drop Scones with fresh berries and clotted cream

Where: Bourne and Hollingsworth Buildings

3.) The Indulgent One

What: Buttermilk pancakes with fresh berries, streaky bacon, honeycomb butter and maple syrup

Where: Sunday Cafe and Restaurant, Barnsbury

4.) The Blueberry One

What: Blueberry pancakes with caramelised banana, creme fraiche & maple syrup

Where: Brew Cafe (Any)

5.) The Banana One

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What: Light and fluffy buttermilk pancakes with mashed bananas and maple syrup. Read more about Jackson & Rye (here)

Where: Jackson & Rye (Any)

6.) The Messy One

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What: Pancake Day Special

Where: Aubaine Restaurant (Any)

7.) The Healthy One

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What: Buckwheat pancakes with coffee cream, caramelized banana and a nut brittle

Where: Milk (Balham)

8.) The Lil Piggy

What: Pancakes with pork belly, melted butter and maple syrup

Where: Hotbox, Shoreditch

P.S. My Lagos Edition will be coming very soon. But till then keep your eyes peeled for my homemade recipe 🙂

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Sugarcane

I tried to give it up but the food life chose me

 After weeks of postponing and last minute cancellations, W’s and I date to Nok had arrived. It was a Saturday and we were going to try out their Garden Menu, most importantly their suya hummus.

W rides for her hummus, you see.

Much to our despair after casually strolling in at 4pm..they were closed.

I mean, who checks out opening times, really?!

Apparently, they close between 4-6pm to set up for dinner. Crazy how at that exact moment our hunger pangs started. So we were faced with quickly deciding where we going to eat.

Talindo’s? Crust and Cream? Sugarcane? oh Sugarcane! eekk.

Going to Sugarcane at this time was actually scary, Plagued with bad reviews it hasn’t really gotten the best rep (food wise). But more than anything I was curious and wanted to try for myself. Plus, their red velvet pancakes were calling my name.

And it was decided.


Once inside you’re immediately greeted by the amazing geometrical decor and industrial style design. Exposed light bulbs, granite looking floors and the like. Truly amazing work by the osspace


Okay Food time

P.S. the popcorn was a real treat

W went straight for the Avocado Hummus


Although she felt it lacked a certain je ne sais quoi

Suya perphaps haha


I happily gave it a try but I had reached the point of intense hunger that my palette was numb to taste and just wanted sustenance. Still a tad bit scared to experiment (bad reviews do leave a sour taste), We went straight for the burgers.

I mean you can’t mes up a burger right?


W had the Hawaiian and I went for the Mozzarella burger!


I loved the mozzarella parcels in the burger, one slice and the cheese oozes out. Yumm

 

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W’s Hawaiian didn’t do it for her though and I wasn’t too fond of the bun.

I don’t know if its a Nigerian thing but it was crumbly.

However it was filling, I was stuffed and had to save my pancakes for another day.

Anywhoo’s Sugarcane, you were okay!*shrugs*

Will I come again? Maybe to try the other dishes on the menu – I mean judging a restaurant based off a burger is pretty lame.

W’s rating – 6/10

Find them at

No.6 Ologun Agbaje, Victoria Island

http://sugarcane.ng

 

 

Arty Haunts

Welcome to Lekki Arts & Crafts Market – a huge open air market in Lekki with no website, no contact information, no anything (it’s one of those if you know, you know types). 

Well I didn’t know and I reeeaally wanted to go. See my dilemma

So i asked google, which showed me nowhere, asked a friend who didn’t know, asked twitter and got a response to check google. And with that I was back to square one.

“How do I get to visit this market, universe?”

Cue Ginika! (my awesome friend who designs even more awesome leather slippers – shameless plug)

During one of our chats, she mentioned that she was going to visit Lekki Arts & Craft market with her sister! “Whuuut!” (thank you universe). With that in bag, i knew how i was spending my Sunday, tagging along of course! Happy days

If you happen to find yourself in the same situation that I was, and Ginika isn’t there to help. Drive to the 4th roundabout on the Lekki-Epe expressway, you should find a sign for Oba Elegushi market, follow it .. or just ask someone and they’ll be sure to direct you (i hope).

This market is a maze of stalls stocked with almost everything from antiques to dodgy dvds  and traditional Nigerian woven fabrics! The whole nine yards I tell ya!

There’s art

more art

even more art

some rocks (okay, gemstones? )

really cool wood carvings

woven goods

and loads more….

We walked around, exploring the alleyways and Ginika happened to score some really dope art pieces (I was there for the culture (cheeky smile)).

P.S. peep her slippers, they’re cool right

here’s a close up! just incase you couldn’t see them.

Oh yeah she makes them!

On a more serious note, I really liked it here.

There are great bargains to be had and unique pieces on offer.

It’s a Lagos must visit for sure

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La Pastaa at La Verandahh

La Taverna, La Veranda, La Taberna… you wouldn’t believe how many times I got the name of this place wrong. Just had to keep clarifying by saying, it’s the restaurant at The Blowfish. Sigh!

Le Verandah is an Italian restaurant owned by the guys behind The Blowfish, head over for an extensive menu of pastas and pizzas, plus some other Italian inspired niceties.

P.S.(If you missed my post on The Blowfish Hotel, check it out “here“)

I arrived hungry so i didn’t want to experiment with regards to the menu, just gave it a quick glance and ordered my fave – Spaghetti Carbonara. If an “Italian” restaurant botches up a simple carbonara then mate, it is doomed!

And thankfully it was really good! Our dish came with slices of toasted bread and a side of pate and chilli sauce.

You know that feeling when the conversation stops and all you can hear is slurping of pasta, clanking of forks and silence. Yup! that was us

I topped up the dish with black pepper and parmesan

I was a bit heavy handed with the parmesan, I must add! but then can you blame me, the price of cheese has gone alll the way up! Man must get their #4900 worth out of the dish hehe

I only enjoy lunch with friends who understand that my camera eats first

Although it was just a tad salty, i reaaallly enjoyed my dish and with the atmosphere at Blowfish, it made it all a very nice experience there.

Bill

Pasta- 4,900 NGN

Chapman – 1,500 NGN

⋆⋆⋆⋆

Will definitely return 🙂

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Pink Paradise

It’s all pink! What’s not to love ?

  
 I have a couple of places on my must explore list and The Blowfish Hotel happens to be one of them. From the bright pink exterior, the lush green trees to the blue pool ! 

This place is a photographers dream. 
  
I love how relaxed it was, there was just this air of calm all around. It felt like a place, I could spend all day at. I guess it also helped that it was a public holiday and the weather was cool! 

Apart from being a hotel, they also have a restaurant on the veranda, called “La Verandah” (no surprise there) will blog about my experience there soon.

 I just wanted to show off my pictures 😊

   
   

Find The Blowfish Hotel at 

No. 17

Oju Olobun Street, Off Idejo Street.

Victoria Island.

 Lagos, Nigeria. 

Tel No – +234 1463 1298/99 +234 07080070329.

Nike Art Gallery

4 storeys of African Art heaven 😍

   
Still a Lagos, dare I say Nigerian favourite, this four-storey venue in Lekki plays host to an art gallery and a textile museum with a collection of over 7,000 pieces. It is enormous!

 
One rainy saturday, I grabbed by niece, my camera and we were off on our latest adventure (we do love our adventures) 

   
You can’t miss Nike  Art Gallery, it’s this huge white building by Elegushi beach. There’s a cute cafe at the front and some quirky sculptures dotted about.

    
Walk in and marvel at contemporary art pieces in an environment that is warm and welcoming, as is the nature of ‘Mama Nike.’ 

Oh and if you happen to spot her when you visit, you might leave with a new Yoruba name. Cool right?

    

 

Nostalgia at Ikoyi Club

Life in Lagos is fast-paced, it’s intense and it’s really easy to lose yourself in the myriad of weddings and repetitive “social routines”. I find myself missing the ease to my life in London, sure it had its dull moments but it was also very exciting. I could be at a street food pop-up today, an immersive exhibition the next or the theatre the following day (my kind of fun :)).

I’m not saying Lagos doesn’t have these things, I’m pretty sure it does but I slowly realised, i haven’t been doing things for me. Things that make ME happy, that I enjoy!

anyways that’s all about change…

So i’m doing this thing where i have me-me weekends, (everyother weekend or so) and a pitstop at Ikoyi Club with mates kicked things right off.

Ikoyi Club is filled with memories of childhood parties, living with no care in the world and serious grub.I mean who can forget their chips and sausage with chapman. #foodgoals right there!


If you weren’t swimming in their pools or pissing in it (don’t deny it.. You probably did), you were playing on a field of grass or queuing to buy suya!


Which we were ! 😀
It’s been 10years since I was here and I loved the fact that it wasn’t a derelict mess. It still had its charm and I was filled with pleasant memories as I walked around.

Yay Ikoyi Club!

 

Have you tried? Chicken x Waffles

I try not to eat based on fads but i can’t help myself from being drawn to restaurants based on their signature dishes and at Craft Gourmet, their chicken and waffles seemed to be all the craze… and so you have it I found myself at Craft.

Okay before i get carried away…

Craft Gourmet is a “contemporary” restaurant in Mega Plaza by Lou Baker. It’s clean, bright, minimal and the staff are super friendly. I’m a sucker a nice decor so at a first glance, Craft won some sweet points in my book.

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They serve breakfast and lunch dishes with an American and Middle Eastern influence.

Sooo we started with their hummus and meat – I was getting ready to tuck in, then i remembered that I’m allergic to chickpeas. I had a wee taste but didn’t eat much of it, but I think it needed a little squidge of lemon juice to to kick the hummus up a notch.

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 Currently, the Pulled pork Lamb burger and Chicken and Waffles are all the craze, so a visit isn’t complete without a try. But if you’re anti-fad dished and want something different, ask Lou (you can’t miss her, decked up in her white chef hat walking around checking if everyone is okay) and she’ll happily recommend something special (The Chicken Yassa)

 

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One of their signature dishes is this baby – crispy fried chicken served with waffles made with a cinnamon blend and a chilli jam.

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