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@the_gelinaz HK edition was 🔥🔥🔥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! 👉 Cape Malay Curry (pictured) — This coconut curry utilizes jackfruit seeds inspired by the Cape Malay Cuisine of South Africa. Chef Menex Cheung made his own version by cooking the chicken inside the jackfruit, setting the entire exterior of the jackfruit on fire. 👉 Chichinga — This dish highlights suya/chichinga seasoning used by the nomadic communities, particularly the Hausa who move their cattle from West Africa to Darfur, Sudan. Here we have shiitake mushrooms seasoned with suya and finished with lardo. 👉 Snails — The snails were paired with a spiced broth, eggplant, and okra which are common ingredients found in soups found in Ghana and Nigeria. 👉 Barley — The inspiration behind this dish is a savory porridge that pays homage to the flavors of Ethiopia and Eritrea, such as spiced butter, honey, basil, niter kibbeh (clarified butter), kolo (roasted barley), and teff. On top, the team added lobster to pair with the barley.

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By That Food Cray

2021-09-02 11:31:42 有 3 人按讚

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.

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