The Grand Afro Brunch is a brand-new event series celebrating the vibrant tapestry of African cuisine. Launched on March 10th, 2024, in Milan, Italy, it offers a unique dining experience transcending time, culture, and generation. Guests enjoyed a meticulously crafted five-course menu with three signature cocktails, created by myself (Chef Immaculate Ruému). Welcome hors d’oeuvres […] The post The Launch of Grand Afro Brunch (The GAB) appeared first on Immaculate Ruému ..read more

Polenta Taragna is a dish, consisting of Polenta flour mix, butter and cheese. Polenta is a typical dish from the Valleys in the Italian northern regions (i.e. Bergamo, Brescia and Valtellina). Unlike the typical Polenta, Polenta Taragna is made with a mixture of corn flour and buckwheat flour. The dish is also commonly called Taragna. […] The post Polenta Taragna – a northern Italian delicacy. Using a thermal food processor or instant mix. appeared first on Immaculate Ruému ..read more

Polenta Taragna is a dish, consisting of Polenta flour mix, butter and cheese. Polenta is a typical dish from the Valleys in the Italian northern regions (i.e. Bergamo, Brescia and Valtellina). Unlike the typical Polenta, Polenta Taragna is made with a mixture of corn flour and buckwheat flour. The dish is also commonly called Taragna. […] The post Polenta Taragna – a northern Italian delicacy. Using a thermal food processor or instant mix. appeared first on Immaculate Ruému ..read more

Pumpkin risotto is one of my favourite dishes for the autumn(fall)/winter months. It’s pumpkin season and pretty much everything made with pumpkin and squashes is delicious. Risotto especially is loved by many because of its creaminess, balance of sweet and salty, and the hearty feeling it gives. As delicious as a pumpkin risotto is, making […] The post Creamy Pumpkin Risotto (Without butter) appeared first on Immaculate Ruému ..read more

A plantain flambé is not something you’ve most likely heard of. When you think of a flambe the first thing that comes to most people’s minds is steaks, Baked Alaska, and banana foster among other vegetables, fruits and desserts. So why has no one thought to flambe a plantain? Plantain which I consider the rich […] The post How to make Plantain Flambé using Irish Whisky appeared first on Immaculate Ruému ..read more

So we all know what bananas are, but how about plantains? You know those green, sometimes yellow, or perhaps black/brownish banana-looking things you’ve seen maybe once or twice. Are you from an African country, some parts of Asia, Latin America, or the West Indies? Chances are that you are already quite familiar with plantains. If […] The post 4 Ways to Prepare Plantain Around the World (In honour of world plantain day). appeared first on Immaculate Ruému ..read more

As a professional chef, one of the questions I get asked often is how does one become a chef. Sometimes this question is asked out … The post 3 ways to become a Chef appeared first on Immaculate Ruému ..read more

This Nigerian Chapman cocktail is the revised version of the common drink you can find only in Nigerian restaurants. The refreshing drink is usually made … The post The Nigerian Chapman Cocktail Revised, Fresher And Better appeared first on Immaculate Ruému ..read more

Cocadas are a popular snack and dessert in Panama. They are made from coconut flakes which are cooked until caramelised. The sticky mixture is usually … The post Extra nutty Cocadas – An introduction to Panamanian cuisine appeared first on Immaculate Ruému ..read more

As a Nigerian delicacy typically made with black eyed beans, making Moi-Moi with lentils is easier, quicker, vibrant and taste just as delicious. Moi-Moi is … The post How to make Moi-Moi with lentils – A Nigerian Savoury Pudding appeared first on Immaculate Ruému ..read more