DETAILS

This event is SOLD OUT! Thanks for your consideration. **Please note: poor weather reschedule date is Wed. February 28th. Immerse yourself in the vibrant flavors, aromas and music of West Africa as Chef Jordan Benissan guides you through the preparation of a full four-course meal in MCHPP's Community Kitchen. Participants will prepare and enjoy each course together, from chopping to cooking and eating. **The menu is fixed; please ensure there are no allergies or dietary restrictions. MENU: MÉ LON TOGO SALAD Chickpeas, hard-boiled egg, tomato, peas, red onion, olive oil, and apple cider vinegar GARU FOTU (appetizer) - Couscous, smoked ground shrimp, smoked salmon, and fried egg cooked in a sauce made of reduced tomato purée and a west african blend of herbs and spices AZI DESSI (main course) - Tender chicken served with sauce made from fresh hand-ground peanuts, tomato, onion, garlic, ginger, anise seed, and cayenne pepper, served over white rice. WEST AFRICAN CORN FRITTERS (dessert) - Corn meal, flour, sugar, oil, fresh ginger, banana, and eggs, served with vanilla or chocolate ice cream. About Jordan: Chef-owner Jordan Benissan is from Togo, a small country on the Gulf of Guinea. A master polyrhythmic drummer, Jordan came to Maine in the 1990s to teach West African music and music theory at Colby College. Missing home and craving community, he began experimenting in the kitchen with the hope of recreating the nostalgic flavors of Togo to share with his community in Maine. At Mé Lon Togo (Rockland, ME), Jordan Benissan welcomes you to a warm, casual dining room filled with the aromas of his childhood. Jordan pulls from West Africa’s indigenous and colonial influences to establish his unique representation of West African cuisine in Maine. https://www.dinemelontogo.com/ Jordan Benissan promotes cultural awareness through music and food in Maine: https://www.youtube.com/watch?v=pZSYe7b7FOI Direct any questions to Rena at rpulfer@mchpp.org.