OGOIS

OGOIS

Modern Nigerian/ West African cuisine.

I’m Michelle Igwilo. I am a chef, food artist, and Supperclub host living in London. Having lived in Nigeria for most of my life and then in a few cities in the world, I have come to appreciate Nigerian and West African cuisine even more. There’s so much to explore with our ingredients, cooking practices and culture. With this in mind, I tend to use seasonal fresh produce to develop new recipes that allow for Nigerian condiments to also shine. This ends up presenting as a cross over between British and Nigerian cuisine in a way that’s always interesting to people who are familiar with both cultures. It is a form of creating familiar but new dishes.

Sample Menu’s

All menu’s can adapt to your guest’s allergies and dietary requirements.

Dining Menu

Sit Down

3 course meal

  • Prawn, Courgette akara with Rodo jam. [crustaceans (prawn)]

    Masa, spicy apple chutney & Palm oil aioli. [eggs]

    Akara waffle + custard eko + rhubarb chutney. [dairy (milk), eggs].

  • Ayamase stew on confit potatoes with steak. [Crustaceans (shrimp)]

    Hake, Coconut leek omi obe + Omotuo. [Fish]

    Masa, sauerkraut on lamb + hot rhubarb.

  • Masa with whipped mascarpone and blackberry compote. [Dairy (cream)]

    Orange olive oil cake + burnt blood orange + creme fraiche. [Wheat, dairy (cream)]

    Panna cotta + roasted rhubarb + ehuru chin chin.[Wheat]

Picky Bits

Stand Up

3 -5 canapés per person

  • Akara prawn toast + rodo chutney. [crustaceans (prawns)]

  • Moin moin + ugba pate

  • Ukwa crostini + corn salsa. [wheat]

  • Ghana pepper eggs + pickled shallots.[eggs]

  • garri crackers + ewa agoyin. [crustaceans]