A traveling Nigerian chef to cook pop-up dinner

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Tunde Wey at the stove.

Since our email filters were tightened up a few years ago, the number of entreaties I receive from Nigerians has dropped considerably.

One that made its way through came from a chef, Tunde Wey. He sought attention, not my bank account number.

Wey, 31, born in Lagos and living in Detroit for the last 14 years, co-founded a restaurant in Hamtramck, Mich., called (revolver) that rotates guest chefs every weekend.

Wey also cooked pop-up Nigerian dinners, based on the Yoruba and Igbo food of his youth.

After selling off his shares in (revolver), Wey began he called a haphazard cooking tour of the cities he had always dreamed of seeing.

Have goat, will travel.

First stop was New Orleans, then Chicago, Minneapolis, Buffalo, Washington, D.C. and - at 6:30 p.m. Dec. 12, the Sabrina's Cafe location at 1804 Callowhill St. (Wey, who had found his way to Sabrina's owner Robert De Abreu through a friend, wraps in New York.)

For $45, patrons will get a feast including jollof rice, asun (peppered goat), goat pepper soup, egusi (melon seed and spinach stew), isi ewu (stewed goat head), and fried plantains.

Reservations here.

What goes well with this bold fare? Wey recommends a reisling, Drambouie and tequila cocktails.