Pre-order online until TUE Jun 15, 10pm
Pick up on WED Jun 16, 6-7:30pm
In the heart of Ghana, the White Volta and Black Volta rivers meet to form Lake Volta — where the construction of the Akosombo Dam in 1965 created the largest reservoir in the world — and the intersection of many overlapping ancient and modern West Africa cultures. Culinary exchange has been going on for centuries; okra, cowpeas, and rice migrating to North America with the enslaved, corn, tomatoes and chiles crossing back to become national staples.
A continuation and evolution of that exchange, this dinner is inspired by the traditional dishes from the Volta region in Northern Ghana, brought to Canada by Marc Kusitor’s father, and then reimagined by this talented young chef as part of his contemporary repertoire.
Happy Father’s Day, from Volta, with love.
Ghanian Chop Salad
Mixed greens with pickled okra, cherry tomato, shaved carrots and onion, with a coconut salad cream; a play on the typical salad you would receive with a meal at a chop bar (roadside restaurant) in Northern Ghana where okro (okra) is a staple.
Black Star Jollof
Jollof is the quintessential West African rice dish, a spicy tomato-based pilaf that is the ancestor of American classics like Jambalaya and Hoppin’ John. This Ghanian-style jollof, spiked with umami-packed African smoked crayfish powder, is paired with tender beef stewed in tomato, ginger, African chilli peppers, and various aromatics. The dish is garnished with a hard boiled egg, a popular chop bar side dish, given a Japanese ramen twist with a 24 hour brine marinade.
Red Red (v)
A personal favourite of the chef, and a staple street food from Ghana; black eyed peas cooked in the smoky, bright red oil of the palm fruit, along with tomatoes, garlic, ginger, and scotch bonnet for a rich and spicy vegan stew. Served with sweet fried ripe plantains and steamed jasmine rice.
Every Canadian knows those infamous doughnut holes, whose Ghanian cousins, bofrot, are an equally beloved street snack. These addictive little fried balls of dough are finished with a dusting of Kelewele spice blend — nutmeg, clove, ginger and black peppercorn — often used on fried ripe plantains in Ghana.
Beef, Vegetarian, or 1/2+1/2
Ghanian Dinner — $48 for 2 • $90 for 4
ORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 6-7:30PM
Chef Marc Kusitor graduated from George Brown’s culinary program 8 years ago, and became interested in exploring the possibilities in the space between tradition and innovation in Afro-Caribbean cuisine. He combines restaurant technique with family recipes and food memories instilled by his Haitian mother and his Ghanian father — both of whom were great cooks. The same fundamental formula that filled his home — food = love — informs the catering and pop-up events that he pursues through his culinary startup, ChopTime. IG: @choptimecatering