Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
Our Mother’s Tongue
Last year in Calgary, Chef Diekolade of Iranti, a Nigerian supper club, and I came together for the Spice Dinner Series, where we cooked everything from plantain soup to plantain churro ice cream.
This year, she’s joining us in Toronto for Our Mother’s Tongue — a one-night-only, five-course dining experience inspired by the flavours of our roots.
From Ondo, she’s reimagining Asun — spicy smoked goat served with coconut tzatziki and pickled mustard seeds. From Ogun State, I’ll be bringing Ijebu Garri — a sour, fermented cassava paired with charred carrots in a pepper soup broth.
When I asked Diekolade what she wanted from this dinner, she smiled and said, “I just want to cook and share my food.”
And honestly, I can’t wait for you to taste it.
Join us for an evening that celebrates heritage through flavor — a journey across Ilorin, Ondo, and Osun, one unforgettable dish at a time.
Reserve your seat below and bring a friend (or two).
Our Mother’s Tongue
Last year in Calgary, Chef Diekolade of Iranti, a Nigerian supper club, and I came together for the Spice Dinner Series, where we cooked everything from plantain soup to plantain churro ice cream.
This year, she’s joining us in Toronto for Our Mother’s Tongue — a one-night-only, five-course dining experience inspired by the flavours of our roots.
From Ondo, she’s reimagining Asun — spicy smoked goat served with coconut tzatziki and pickled mustard seeds. From Ogun State, I’ll be bringing Ijebu Garri — a sour, fermented cassava paired with charred carrots in a pepper soup broth.
When I asked Diekolade what she wanted from this dinner, she smiled and said, “I just want to cook and share my food.”
And honestly, I can’t wait for you to taste it.
Join us for an evening that celebrates heritage through flavor — a journey across Ilorin, Ondo, and Osun, one unforgettable dish at a time.
Reserve your seat below and bring a friend (or two).