Nigerian chef Tunde Wey launches 'Blackness in America' dinner series

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Nigerian chef Tunde Wey is launching a dinner series aimed at examining blackness in America next month at Shank Charcuterie. - PHOTO BY CLAIRE NELSON
  • PHOTO BY CLAIRE NELSON
  • Nigerian chef Tunde Wey is launching a dinner series aimed at examining blackness in America next month at Shank Charcuterie.

Chef Tunde Wey is launching his new dinner series "Blackness in America" next month. 

The Nigerian-born chef, who until recently operated the Lagos stall at St. Roch Market, is hosting a string of collaborative dinners exploring black identity in America.

“The objective of the dinner is to create a space where folks can talk about blackness and black identity,” Wey says. “The idea is to host a dinner that is a collaboration between myself and a guest, whose life and work represent a unique perspective on blackness.”


The series will be held on Mondays in March at Shank Charcuterie (2352 St. Claude Ave., 504-218-5281), St. Roch Market’s Kristopher Doll’s standalone butcher shop and restaurant on St. Claude Avenue.

The five-course meal ($45) features Nigerian specialties, including fried plantains, pepper soup, roasted cassava balls and grilled whole snapper. Wey says the menu may change slightly from event to event.

Guest speakers at the events include filmmaker Zac Manuel (Mar. 7), Dr. Rashida Govan (Mar. 14), executive director at Project Butterfly, CAC director Neil Barclay (Mar. 21) and local food activist Jenga Mwendo (Mar. 28). Each collaborator contributes a theme to be discussed during the event, which Wey says will happen informally and in group settings during and after the meal.

“I think the topic is heavy but the delivery and how it goes over doesn’t have to be," Wey says. "I want to create a very comfortable space.”

Following the New Orleans events, there will be an event in Detroit on April 6.

Wey left St. Roch Market in August to embark on a cross-country culinary pop-up tour. His plans to open a brick-and-mortar in New Orleans have been stalled several times, Wey says, but he still plans on opening a freestanding restaurant focusing on Nigerian cuisine sometime in the future. 

For more information or to reserve tickets for any of the events, visit www.fromlagos.com/new-orleans.


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