We’re kicking off the new year with a look at some of my favorite culinary cities in the continent and beyond. A few highlights to whet your appetite? Stone town, Lalibela and Marrakesh. Join us at our table on Saturday 9 February. Seating is limited, don’t get left behind!
After several months of learning and discussing the future of eating, sustainability, agroecology, and climate change, we're excited let you know that we can create change one bite at a time. 8 of the top 20 solutions to climate change are through food systems change.
Our menu for the upcoming nomadic dinner is going to highlight practices and changes needed to reverse global warming. We invite you to join our table.
By the invitation of the French Ambassador to Ghana, Midunu is honored to join the Goût de France this year. In this fourth edition, on 21 March in 150 countries, the Goût de Francewill bring together over 3,000 restaurants and 150 embassies on 5 continents to celebrate French gastronomy. Our dining experience will feature over 7 courses and will fuse French gastronomy with Africa's culinary heritage.
As we begin a new year, we pay homage to the amazing superfoods of Africa. Our dinner will include fonio, moringa, bambara beans, baobab, sorghum, cocoa nibs and our favorite spice - prekese. You made a resolution to eat healthier in 2018? We've got you covered!
Our inspiration for our upcoming nomadic dinner are the unique spices and flavor profiles of North African cuisine. Join us as we rock the casbah and so much more at 7pm on Saturday 15 July. Our menu includes preserved lemon, pomegranate molasses, dukkah, chermoula, ras el hanout and orange blossom water. This is one your tastebuds don't want to miss!
As we celebrate Ghana@60, we delved into the techniques which have enables Ghanaian cuisine to withstand the test of time and allowed our forefathers the means to preserve their harvests. We distilled this research into a delicious menu entitled, The Art of Preservation. It is filled with time tested and palate pleasing flavors, derived from smoking, salting, drying and fermenting. Join us at our table.
If you can't beat them, join them! We can't get away from the Harmattan, so we are going to celebrate it with a dinner dedicated to the Cuisine of the Sahel. We will feature dishes from Sengal, Mali and Niger.