In February’s episode of Deep Dish Dialogues, we’re celebrating Nigerian food and culture. We’ll be joined by Taiwo and Kehinde Daramola from Twins in Kitchen and they’ll be showing us how to make jollof rice. Jollof is a unifying dish across West Africa. Jollof rice is to West Africa what paella is to Spain, risotto to Italy, biriyani to India and fried rice to China. It is a beloved culinary treasure in Nigeria and a dish with a lot of heart and soul.

Register now to attend this event online or in-person at the Anita Stewart Memorial Food Lab at the University of Guelph on Thursday, February 16 from 12 to 1 p.m.

About Deep Dish Dialogues
Deep Dish Dialogues is a monthly event series that showcases chefs and food experts diving into impactful subjects. Each episode features new guests and a recipe connected to the topic. In the session, the audience has the chance to learn how to make new dishes while learning more about food, sustainability and our communities. This series is brought to you by the University of Guelph’s Arrell Food Institute and the School of Hospitality, Food and Tourism Management at the Gordon S. Lang School of Business and Economics.

About Taiwo and Kehinde Daramola and Twins in Kitchen
Twin sisters, Taiwo and Kehinde Daramola started Twins in Kitchen in the spring of 2016. They are a Guelph based company with a vision to introduce good quality Nigerian food and food products to all Canadians at reasonable prices. They source the best ingredients all over West Africa for their catering services.