AFROCENTRIC THANKSGIVING DINNER FEAST
A collaboration between Akwaba Foods Kitchen & Chef Elsy Dinvil of Creole Me Up 📅 November 27th | Thanksgiving Day 📍 Dinner Pickup at 1PM | Akwaba Foods Kitchen 🎟️ Limited to 50 Guests – Reserve Early
Celebrate the warmth of Thanksgiving with bold, vibrant flavors from Africa, Haiti, and across the diaspora. This exclusive feast blends American tradition with Afro-Caribbean soul—crafted with love, heritage, and culinary artistry.
Chef Elsy Dinvil, founder of Creole Me Up, blends her Haitian roots with a passion for healing through food. Her allergen-free creations bring bold, soulful flavor to every dish in this Thanksgiving Dinner Feast To-Go. Learn more Click Here
Drinks will be provided by Hibisbloom, a West African beverage company known for its cocktails, spritzes, and drink mixes inspired by African food traditions. Click Here
NOTE: PROTEIN NOT INCLUDED BUT WILL INCLUDE SUYA VEGGIES AS SEEN ON PICTURES.
Jollof rice is a beloved West African dish made with rice, tomatoes, onions, peppers, and spices, cooked together in one pot. It's known for its rich flavor, vibrant color, and deep cultural significance across the region.
West African roots: Jollof rice originated from the Senegambian region, particularly among the Wolof people of Senegal, where it was known as "benachin" meaning "one pot".
Pan-African pride: It's a staple in countries like Nigeria, Ghana, Senegal, Sierra Leone, and Liberia, each with its own fiercely defended version.
Symbol of celebration: Often served at weddings, parties, and holidays, Jollof rice is more than food—it's a cultural icon.
Rice: Long-grain parboiled rice is commonly used for its ability to absorb flavor without becoming mushy.
Tomatoes and tomato paste: These form the base of the sauce, giving Jollof its signature red hue.
Onions, garlic, and ginger: Aromatics that build depth and complexity.
Bell peppers and Scotch bonnet: Add sweetness and heat.
Seasonings: Includes thyme, curry powder, bouillon cubes, and bay leaves.
Nigeria vs. Ghana: A friendly rivalry exists over who makes the best Jollof rice, with differences in spice levels, rice texture, and cooking methods.
Perfect side for your dinner table with your own choice of protein.
NOTE: PROTEIN NOT INCLUDED BUT WILL INCLUDE SUYA VEGGIES AS SEEN ON PICTURES.
AFROCENTRIC THANKSGIVING DINNER FEAST
A collaboration between Akwaba Foods Kitchen & Chef Elsy Dinvil of Creole Me Up 📅 November 27th | Thanksgiving Day 📍 Dinner Pickup at 1PM | Akwaba Foods Kitchen 🎟️ Limited to 50 Guests – Reserve Early
Celebrate the warmth of Thanksgiving with bold, vibrant flavors from Africa, Haiti, and across the diaspora. This exclusive feast blends American tradition with Afro-Caribbean soul—crafted with love, heritage, and culinary artistry.
Chef Elsy Dinvil, founder of Creole Me Up, blends her Haitian roots with a passion for healing through food. Her allergen-free creations bring bold, soulful flavor to every dish in this Thanksgiving Dinner Feast To-Go. Learn more Click Here
Drinks will be provided by Hibisbloom, a West African beverage company known for its cocktails, spritzes, and drink mixes inspired by African food traditions. Click Here
NOTE: PROTEIN NOT INCLUDED BUT WILL INCLUDE SUYA VEGGIES AS SEEN ON PICTURES.
Jollof rice is a beloved West African dish made with rice, tomatoes, onions, peppers, and spices, cooked together in one pot. It's known for its rich flavor, vibrant color, and deep cultural significance across the region.
West African roots: Jollof rice originated from the Senegambian region, particularly among the Wolof people of Senegal, where it was known as "benachin" meaning "one pot".
Pan-African pride: It's a staple in countries like Nigeria, Ghana, Senegal, Sierra Leone, and Liberia, each with its own fiercely defended version.
Symbol of celebration: Often served at weddings, parties, and holidays, Jollof rice is more than food—it's a cultural icon.
Rice: Long-grain parboiled rice is commonly used for its ability to absorb flavor without becoming mushy.
Tomatoes and tomato paste: These form the base of the sauce, giving Jollof its signature red hue.
Onions, garlic, and ginger: Aromatics that build depth and complexity.
Bell peppers and Scotch bonnet: Add sweetness and heat.
Seasonings: Includes thyme, curry powder, bouillon cubes, and bay leaves.
Nigeria vs. Ghana: A friendly rivalry exists over who makes the best Jollof rice, with differences in spice levels, rice texture, and cooking methods.
Perfect side for your dinner table with your own choice of protein.
NOTE: PROTEIN NOT INCLUDED BUT WILL INCLUDE SUYA VEGGIES AS SEEN ON PICTURES.
November 27th, Thanksgiving Day for Dinner Pick Up. 1pm at AKWABA FOODS KITCHEN.
