Abuja Culinary School Swedish cuisine Masterclass.
The Abuja culinary school Swedish Cuisine Masterclass by Chef Phillipe Glaggo of the Embassy of Sweden in Nigeria was a delightful and delicious event that brought together the best of Swedish and Nigerian cuisine.
The event featured a range of flavorful and rich dishes that demonstrated the diversity and richness of Swedish cuisine and exciting fusion dishes that blended the flavors of both cultures.
The attendees were treated to a unique culinary experience that showcased the beauty of Swedish cuisine and the skill and artistry of Chef Phillipe.
The masterclass featured six different dishes, each one distinct and unique in its own way. The dishes are…
Leek and Carrot Soup
The first dish on the menu was the Leek and Carrot Soup, a creamy and flavorful soup made with fresh leeks and carrots.
This soup was a perfect starter and set the tone for the rest of the meal.
The soup was a wonderful blend of flavors and textures and was a great way to start the meal.
The next dish was Jansson Temptation, a traditional Swedish dish that features potatoes, onions, and anchovies.
This dish was a hearty and satisfying meal that is perfect for a cold winter day or hrmattan, which I believe is the closest we have to winter.
The dish was a great example of Swedish cuisine, which is known for its simple and rustic dishes that highlight the natural flavors of the ingredients.
The third dish on the menu was Ostkaka Smaland, a traditional Swedish cheesecake.
This dessert was a perfect end to the meal, with its creamy texture and subtle flavors.
The Ostkaka Smaland was a great example of Swedish desserts, which are known for their simplicity and elegance.
The fourth dish on the menu was Yam Pie, a fusion dish that combined the flavors of Nigeria and Sweden.
The dish was made with mashed yams, butter, and cream, and was topped with crispy bacon and chives.
The Yam Pie was a wonderful example of how the two cultures can come together to create something unique and delicious.
The fifth dish on the menu was Egusi Cake with chocolate mousse, another fusion dish that combined the flavors of Nigeria and Sweden.
The dish was made with ground Egusi seeds, butter, sugar, and eggs, and was topped with a rich and creamy chocolate mousse.
The Egusi Cake with chocolate mousse was a wonderful example of how two cultures can blend together to create something unique and delicious.
Passion fruit Mousse
The final dish on the menu was Passion fruit Mousse, a light, and refreshing dessert that was the perfect way to end the meal.
The mousse was made with fresh passion fruit and cream and was topped with fresh berries and mint.
The Passion fruit Mousse was a great example of how Swedish cuisine can incorporate fresh and flavorful ingredients to create light and refreshing desserts.
The masterclass attendees had an amazing time learning how to make these dishes and were amazed at the variety and depth of Swedish cuisine. Chef Phillipe Glaggo was a wonderful teacher and was able to guide the attendees through the recipes with ease and skill.
The attendees were able to learn new techniques and cooking methods.
The masterclass was a great success, and the students were grateful for the opportunity to learn about the unique Swedish cuisine and its cultural significance.