As a Nigerian-American (with an emphasis on Nigerian) foodie who’s been lucky enough to dine at numerous Michelin-starred restaurants around the world, my recent visit to history-making Chishuru felt like a culinary homecoming. Having heard the buzz about chef Adejoké Bakare’s innovative take on West African cuisine, my expectations were sky-high. And I have to say, they were completely blown out of the water.
My Chishuru experience
The meal kicked off with a complimentary “Ose-ji” welcome snack, a tiny but flavorful bite. I’m not sure what exactly it was, but I had a wow response to the bite, and frankly, to everything I ate.
Welcome snack: Ose-ji.
There were three starters. First was the “Mushroom Moi” (a savory bean cake bursting with umami), a unique take on the popular Nigerian dish, moi moi. Frankly, the Mushroom Moi looked weird–it was green vs yellow, as moi moi commonly is. But when I took my first bite, I whispered “holy shit”. It was an explosion of complex flavors and the perfect amount of heat. Probably the best moi I’ve ever had!
Mushroom Moi.
Next was the “Gizdodo,” slow-cooked ox tongue with caramelized plantain and a pepper and anchovy dressing, and then the “Fish in Banana Leaf”–Cornish pollock cooked to perfection with aromatic herbs and spices. Each dish was a revelation, showcasing the depth and complexity of West African cuisine with Chef Joké’s innovative twist.
Gizdodo.
Fish in a banana leaf.
The main course
For my main course, I opted for the “Mafe,” essentially a peanut stew with mutton. Although I do not have much context for this dish, I found Chishuru’s rendition was nothing short of spectacular. The dish featured mutton cutlet with coffee and yaji dressing; peanut, uda & uziza sauce. Although I didn’t know what any of the sauces were, the mutton was perfectly tender, and the peanut, uda, and uziza sauce was a symphony of complex flavors that transported me straight to food heaven in a way I had never experienced before. The mafe was accompanied by delicious fried rice, so good I asked for seconds.
Mafe: mutton cutlet with coffee & yaji dressing; peanut, uda & uziza sauce.
The meal concluded with a unique and refreshing soursop ice cream dessert.
Dessert.
The service was impeccable, the cocktails were unique and delightfully refreshing, and the ambiance was relaxing. Chishuru is a must-visit for anyone looking to experience the very best of West African cuisine. For only £95, this was, without a doubt, one of the best Michelin-starred dining experiences I’ve ever had.