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  • National Geographic Traveller Food

    THE PIONEER

    Mar 04, 2021 4 minutes

    AT HIS LAGOS RESTAURANT, CHEF MICHAEL ELÉGBÈDÉ HAS TAKEN INSPIRATION FROM ALL OVER NIGERIA. THE RESULT IS A STRIKING FINE DINING MENU REFLECTING THE DIVERSE LANDSCAPES AND COMMUNITIES OF HIS HOME COUNTRY. WORDS: LAUREN JADE HILL

    Poached prawn in banga soup. Mango sorbet with toasted coconut crumble and mint sugarcane agua fresca. Ayamase braised goat coated in puffed ofada rice. At ÌTÀN Test Kitchen in Lagos, chef Michael Elégbèdé is serving up Nigerian food in a whole new way. His goal: to raise the profile of his country’s cuisine. “I want to use my work to educate people nationally and internationally in how dynamic

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