I am often asked what my specialty is. This is a funny question to me like I need to specialize in one food cuisine or style. I am such complex and unique human being, so putting me in a box does not do me justice.
First and foremost, I am an artist. I live to create, bring things to life, and make the impossible possible. As I do this, I show others the way by using global dishes with new flavors and ingredients.
It’s very simple, imagine Van Gogh or Picasso painting the same thing on every canvas. They wouldn’t have become great this way? This same concept applies to food. If it’s boring, let’s not talk about the mental suicide that ensues.
As a chef this is how I show my unique self. Cooking for me is my art. It’s the way I express myself. I empower and delight other people’s palettes. This is why the menus at Mawa’s Kitchen change with each new season throughout the year. My imagination is endless with all the new ingredients I have discovered, new cultures I have seen, and new eating habits I have learned. All this is done without forgetting new dietary restrictions to consider.
So what is my specialty? Fresh Ingredients.
Here is my truth, in my short life, I’ve lived on 3 different continents, Africa (Ivory Coast), Europe and North America (United States). Each continent has influenced my life in a big way, including the food I experienced while living there. So, for Pete’s sake, I will say my food is Mediterranean with French and African heritage.
Here are some things you can expect to find at Mawa’s Kitchen.
- Peanut Butter Stew, also know Maffee, served with the African super grain, Fonio. I grew up eating Fonio and it’s so delicious I think everyone must try some.
- Fonio Stir Fried Vegetables
- Fonio Porridge
- Colorado Lamb Tagine. This is so fragrant and spicy you will think you’re on the streets of Morocco.
When I lived in the ghetto in France, most of my neighborhood was made up of people from Morocco, Tunisia, and Algeria. Many times we shared meals with our neighbors and also our cultures.
- Iberico Ham
- Marcona Almonds
- Paella
- Patatas Bravas
I lived in Barcelona for short periods time and the food there was delectable.
- Shrimp Ceviche
- Lomo Saltado
- Mussels Mole
- Shakshuka
My menus are heavily influenced by my travels, which to date have included places such as Peru, Mexico, and Italy.
In addition to this list, I am a freak when it comes to vegetables. I LOVE fresh farm vegetables! So you will find lots and lots of veggies everywhere on my menus, even in my desserts.
I am grateful for the gift of delighting your palettes. It is a pleasure to share other cultures and their eating habits with you.
When you come to my restaurant come with an open heart. Let my team and I fill it with love, grace, and kindness to carry home.
Mawa’s Featured Ingredients
Hibiscus: Featured Ingredient
Hibiscus is a type of flowering plant in the “mallow” family. There are several hundred species native to warm, temperate, tropical and sub-tropical regions all over the world. With large showy flowers, hibiscus have many names including “Rose of Sharon” “Rose Mallow” and “Tropical Hibiscus.”
Purple Rice: Featured Ingredient
This beautiful rich grain, one of 40,000 varieties of rice, is typically found in Asia. Sometimes called Black Rice or Forbidden Rice, its deep black color turns a lovely shade of purple when cooked. It has a nutty flavor and is slightly chewy. Originally reserved for China’s ancient emperor’s because it was more difficult to grow and therefore rare…
Labneh: Featured Ingredient
A Middle Eastern Staple, Labneh is yogurt that has been strained of much of it’s liquid to create a soft cheese. The people of Egypt, Iraq, Israel, Jordan, Lebanon, Palestine and Syria have long enjoyed the tart, sour cream like Labneh as a dip or spread in their diet.
Fonio: Featured Ingredient
A gluten-free ancient grain from West Africa, Fonio is grown and celebrated in different ways across the region. In Mali it is called “the seed of the universe.” It’s a sign of honor when served to guests. Fonio is eaten like we eat rice or couscous…
Yuca/Cassava: Featured Ingredient
It is believed that the Maya, from the Yucatan peninsula of Mexico, first cultivated Yuca (yoo-cuh). This tropical plant is an edible, tuberous member of the spurge family. It is widely cultivated for its tuberous roots in tropical areas around the world. Otherwise known as Cassava, it is used to produce flour for breads, tapioca, […]
