Blakkamoore and Chef Njigua: Dinner, Music, and Community Event
Friday, January 14th | 6 - 10pm EST

Foodies Without Borders presents live acoustic and Djembe music, Kenyan cuisine and community event.

Only 30 seats available for an evening of live music, authentic Kenyan cuisine, and curated conversation.

Let’s come together to:

  • Eat authentic Kenyan cuisine prepared by Chef Njigua, Founder of Foodies Without Borders.

  • Meet and connect with others using a proven method of curated conversation.

  • Listen to live acoustic and Djembe music by global musician Blakkamoore.

  • Support Foodies Without Borders mission (all profits and donations go building the first Foodies Without Borders youth community kitchen in Kenya).

  • Safely connect with others in community (proof of vaccine required per Boston’s new restaurant guidelines).

Join others in Blakkamoore, Foodies Without Borders, Open Kitchens Project, and Chef Kwasi community for this dinner, music, and conversation experience. This is a popup event at the Little Dipper Restaurant location (now closed) at 669 Centre St, Jamaica Plain.

January 14th event details:

  • The event starts promptly at 6:30pm. Please plan to arrive 5 minutes early to get settled before the start time.

  • The address is 669 Centre St, Jamaica Plain 02130 (google map).

  • Please call Tony at (781) 858-6625 or Paul at (508) 215-9357 day of the event if you need help locating the venue.

MENU:

  • Starter

    • STRUNGI YA JAMAICA FLOWER: Organic Kenyan black tea, infused with hibiscus flower, ginger, mint & agave.

  • Vegan Dish:

    • NDENGU: Traditional classic Kenyan stew of special blend of spiced mirepoix, coconut water, mung bean, red bliss & herbs.

    • PILAU YA NAZI NA UYOGA: Vegan twist of most popular Kenyan rice dish. Special pilau rice sautéed, boiled and baked with spices, herbs, coconut cream, shitake & cremini mushrooms.

    • KACHUMBARI YA BOSS: Foodies Without Borders version of the famous Kenyan "Go to" salad with a twist of salsa & chimichurri flavor notes.

    • CHAPO KONDA: Kenyan classic flat bread done right. “Addictive”, thin, aromatic, flaky and always warm to perfection and ready to eat another piece and another piece.

  • Optional Meat Dish:

    • KUKU KANGA WA KUCHOMA: Organic Fowl simply grilled with a special combination of herbs, spices, authentic Jamaican Jerk sauce, Congolese Piri Piri sauce & Maasai honey marinade.

  • Dessert

    • MIGOMBA MBIVU NA SUKARI NGURU: Flash fried ripe plantains, immediately broiled then topped with authentic sea salt, Kenyan chillies, herbs and sugar cane syrup + vegan strawberry ice cream.

    • CHAI TANGAWIZI SPECIAL NA MANDAZI: Organic Kenyan hot tea with ginger, cardamom and cinnamon served with a side of “Mandazi,” Kenya’s most popular pastry a “yummiest” of all fried dough.

Please inform us if a person in your party has a food allergy or if you prefer to NOT include the optional meat item by emailing events@openkitchensproject.com at the time of your ticket purchase.

Musician: Blakkamoore is a Father and a Guyanese New Yorker, also a Grammy nominee, songwriter and performer. Reggae Music is Blakkamoore’s most identifying genre but he is a versatile talent. He has worked with the best across music genres around the globe including Snoop, Major Lazer and Akae Beka to name a few. His love for Africa and equality for youth within marginalized communities is reflected in his style of music. His ability to connect with his audience through his melodies and lyrics is simply amazing. His swag and vibe is apparent on stage as well.

Chef: Anthony Njigua is a Kenyan American Chef and founder of Foodies Without Borders. Growing up in Kenya, he noticed a void of proper culinary etiquette and sustainable farming practices. Through this nonprofit organization, Anthony hopes to improve the lives of youth in Kenya through culinary, farming, and food entrepreneurship training.

Curator: Paul Castigione is founder of Open Kitchens Project, certified coach, experienced marketer, and educator. He is on a mission to celebrate community, not naively, but by exploring innovative ways for all of us unique beings to gather in harmony (not necessarily agreement).

Host: Chef Kwasi is founder of The Chop Bar, a pop-up dinner series showcasing global street food concept with a twist. Grounded in his own upbringing in the West African country of Ghana and love for travel and food from around the world.


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Foodies Without Borders

Foodies Without Borders is a non profit based in Boston, Massachusetts focusing on empowering young generations and under-privileged communities in Kenya through culinary arts and sustainable farming. We are committed to enhancing lives of young teenagers who were often forced to drop out of primary schools in order to provide for their families. These young teenagers among other struggling teenagers across Africa, are referred to as “Beach Boys & Night Girls”, they are often the youngest in the family and would scour the beaches for anything valuable to sell including being involved in sexual exploitation by sex predators posing as international tourists. Our primary mission is to teach these teenagers and their families applicable culinary & sustainable farming knowledge in order to be self-reliant. Follow us on Facebook, Instagram, or visit our website at www.foodieswithoutborders.org. Email us at info@foodieswithoutborders.org for more information.

 

More Thoughts about Gathering in a Time of COVID

Many experts are starting to suggest COVID will become an ‘endemic’ disease [Harvard website article], which means it won’t end with eradication, but when enough people gain immune protection from vaccination or natural infection. We support in person community gatherings, small food entrepreneurs…AND public health. Boston Mayor Michelle Wu’s recent vaccination requirements are a practical and caring approach for both community and public safety and therefore we require proof of vaccination. We also support the CDC’s latest guidelines for vaccinated people who tested positive with COVID or came in contact with someone with COVID. Thank you for exploring with us how to gather safely as COVID becomes endemic. Please let us know your thoughts.

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