Tunde Wey, the Nigerian-born Detroit chef and restauranteur, is making his first West Coast appearance through this pop-up evening at Roy Choi's POT. Bringing his homeland's bold-flavored, spicy food to unsuspecting Los Angeles palates, Wey will be cooking up Nigerian specialties like stewed cowfeet, peppered goat head, smoked crayfish, jollof rice (similar to jambalaya), fijohn (black beans and coconut pudding) and egusi (a thick stew of melon seeds and spinach), all of which will be served family-style in two courses. The restaurant will be running two menus all night and there are no reservations so come early and order up.
Thu., Feb. 5, 5-11 p.m., 2015
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