LIMITED TICKETS REMAIN. PLEASE EMAIL RENA AT RPULFER@MCHPP.ORG FOR MORE INFORMATION.

About:

Immerse yourself in the vibrant flavors, aromas and music of West Africa as Chef Jordan Benissan guides you through the preparation of a full three course meal. Participants will prepare and enjoy each course together, from chopping to cooking and eating.

Menu:

**The menu is fixed; please check to ensure there are no allergies or dietary restrictions. No substitutions for allergens, vegetarian, vegan, or GF.

GARU FOTU (appetizer) - Couscous, smoked ground shrimp, smoked salmon, and fried egg cooked in a sauce made of reduced tomato purée and a west african blend of herbs and spices

AZI DESSI (main course) - Tender chicken served with sauce made from fresh hand-ground peanuts, tomato, onion, garlic, ginger, anise seed, and cayenne pepper, served over white rice.

WEST AFRICAN CORN FRITTERS (dessert) - Corn meal, flour, sugar, oil, and eggs, served with vanilla or chocolate ice cream.

*Complimentary wine will be available to participants 21+.

About Jordan:

Chef-owner Jordan Benissan is from Togo, a small country on the Gulf of Guinea. A master polyrhythmic drummer, Jordan came to Maine in the 1990s to teach West African music and music theory at Colby College. Missing home and craving community, he began experimenting in the kitchen with the hope of recreating the nostalgic flavors of Togo to share with his community in Maine.

At Mé Lon Togo, Jordan Benissan welcomes you to a warm, casual dining room filled with the aromas of his childhood. Jordan pulls from West Africa’s indigenous and colonial influences to establish his unique representation of West African cuisine in Maine.