Stir Restaurant
Chef Nana Araba Wilmot’s culinary expression embarks on a journey of self-discovery and cultural exploration through her unique focus on the foodways across the African Diaspora. Using food as a medium to explore her identity and help others "find their way back" to their roots. By reimagining the lens, Chef Nana incorporates nostalgic food memories to celebrate her Ghanaian heritage.
Menu
Bread Service:
Bunz bread with Milo butter
First Course: Past and Presence (Starter Duo):
Nkatenkwan Omu tuo Arancini (fried rice ball with peanut butter sauce and cilantro chimichurri)
Red Red tart (palm oil tomato stewed black eyed peas, gari (fermented cassava), sweet plantain puree and palm oil aioli
Second Course: Double Consciousness (Main):
Plantain scaled Black bass with Egusi and Spinach, Pepper soup, butter sauce, and palm oil foam
Third Course: Our Aliveness (Dessert):
Cassava Pone (cassava, pumpkin and coconut flourless cake) with malt creme anglaise, nkate cake crumble (peanut brittle) and gari soakings ice cream
About Chef Nana Araba Wilmot:
Nana Araba Wilmot is the Chef and Owner of Georgina's Private Chef and Catering Co. and Curator of Love That I Knead, a West African focused dinner series. Chef Nana's Culinary focus is on foodways across the African Diaspora, using her dishes to explore her identity and help other "find their way back." Spanning locations in Philadelphia, NYC, and Accra Ghana, her work has been featured in numerous publications including Bon Appetit, Forbes, The New York Times, Eater and Eater NY. Most recently appeared on Food Network's CHOPPED and featured in the recently released highly anticipated Cookbook "The Contemporary African Kitchen" by Alexander Smalls.