5 /5 Joseph Ernest: Afrospice is currently in a commissary, a commercial kitchen where the space is shared with other food purveyors, food trucks and such. Atmosphere and ambience in a kitchen are, not surprisingly, lacking.
On Nov 18 Tuesday, Afrospice held an open house, inviting people to show up and sample their dishes. They had prepared Joloff Rice, grilled chicken and a goat stew. The joloff rice is a speckled red in colour, very slightly dry, ensuring non-clumping individual grains of rice. The chicken is well charred, but fully cooked not overcooked. The chicken is tender, flavourful and moist. The goat stew is rather dry, with lots of sauce clinging to the chunks of meat. The goat bits are about 50% meat only, and 50% meat on bone. The bone is necessary, elevating the flavours of the stew, which otherwise include garlic, onion, bell pepper. etc. The dominant taste on the palate is HOT!! There is a sweetness that gives way to piquantcy, which slowly, sneakily builds to mind melting spiciness. This could well be from birdseye chilis. Birdseye chilis are 10 times hotter than jalapenos, and the fire takes hold of your tongue and will not let go. But this is part and parcel of the dishes, intrinsic to its flavour profiles, and the pleasure of eating it. So pour a glass of milk, grab the the fire extinguisher, and dig into some Afrospice food!
Afrospice can be found at Food Truck gatherings and Farmers markets, often at Woodward Park. They intend to add Suya as they settle in to their routines. And they are
working towards a brick and mortar establishment. In the meantime get yourself on their mailing/contact list so you will know where to find them.
