Nomad's Table

Nomad's Table Nomadic Experimental Food Experience. Ohio's 1st
Telling African stories through Food. Every ticket supports education & feeding programs in Africa.

Lately I’ve been experimenting with indigenous African ingredients in new ways, and one that continues to fascinate me i...
03/06/2026

Lately I’ve been experimenting with indigenous African ingredients in new ways, and one that continues to fascinate me is Grains of Selim. I recently roasted the pods and infused them into two oils: one pure Grains of Selim oil and another blended with roasted sesame oil for a deeper, nuttier base.
Roasting unlocks a warm, smoky aroma with hints of pepper, clove, and eucalyptus, flavors that carry beautifully into oil. These infusions are just the beginning.

With Nomad's Table I’ll be using these oils to:
• finish grilled meats and fish
• add depth to stews and sauces
• brush over roasted vegetables
• create bold marinades and spice-forward dressings

This is about exploring the richness of indigenous African food traditions, experimenting with them respectfully, and finding new ways to bring those flavors to the table.

This is one of many small steps in the journey of Nomad’s Table my little space of rebellion where I push boundaries and remain curious.

Two years ago I poured African locust beans into oil and vinegar and hid the jar in a cupboard with no light. Today I fi...
03/05/2026

Two years ago I poured African locust beans into oil and vinegar and hid the jar in a cupboard with no light. Today I finally opened it. Time does something beautiful to food when you let it work slowly. This is the kind of experiment that keeps Nomad’s Table alive.

Butter-poached halibut on top of coconut-lime foam, with fermented locust bean sauce and a side of plantain lace crisp.
03/02/2026

Butter-poached halibut on top of coconut-lime foam, with fermented locust bean sauce and a side of plantain lace crisp.

Earth and fire!Yam. Palm oil. Fermented depth.This is how the journey begins.My favorite place: creating African-inspire...
02/25/2026

Earth and fire!
Yam. Palm oil. Fermented depth.
This is how the journey begins.
My favorite place: creating African-inspired recipes, sharing food inspiration and stories at the table. Working on new recipes for ; I can't wait to start this year's food events.

Miss you at my table.

Smoked Egusi Velouté, Seared Scallops, and Uda Oil
01/28/2026

Smoked Egusi Velouté, Seared Scallops, and Uda Oil

The African Forager’s Map. A tribute to the hidden connections of the forest floor. Black truffle arancini centered on a...
12/17/2025

The African Forager’s Map.
A tribute to the hidden connections of the forest floor. Black truffle arancini centered on a web of Enoki mushrooms, and cauliflower purée, served with pickled wild mushrooms, parsnip crisp, and forest berry gel.

Roasted Egusi (pumpkin seeds) and Shrimp DumplingsDrizzled with roasted chili peppers and onions
12/03/2025

Roasted Egusi (pumpkin seeds) and Shrimp Dumplings
Drizzled with roasted chili peppers and onions

11/20/2025

Love in 5 frames.

11/18/2025

When the plate is earthenware and the vibe is pure opulence.
Seared turbot, Champagne beurre blanc with African spices, caviar, finger lime, gold leaf, and the tiniest herbs in existence.
Quiet luxury tastes like this.

Nomad’s Table | Chapter 4 There’s something powerful about honoring tradition through flavor.Experimenting with Pollucks...
10/18/2025

Nomad’s Table | Chapter 4
There’s something powerful about honoring tradition through flavor.
Experimenting with Pollucks today. I made Alaska Po***ck Pepper Soup, a bold twist on a beloved Nigerian staple.
Warm, fragrant, and layered with spice, this dish carries the soul of home while embracing the world.
At Nomad’s Table, every chapter tells a story of journeys, cultures, and the flavors that connect us all.

📍 Communal dining.
🍽️ Pay what you want
Join the waitlist for November (Link in Bio): https://4o2bp0xh.forms.app/nomads-table-waiting-list

***ck

Nomad’s Table — Chapter 4The Table That Feeds Us AllWe’re gathering around one table again for a 4-course communal dinne...
10/17/2025

Nomad’s Table — Chapter 4
The Table That Feeds Us All

We’re gathering around one table again for a 4-course communal dinner paired with beautiful South African wines, good stories, and warm laughter.

Here’s the twist:
💛 Pay What You Want.
Because everyone deserves a seat.

🍽️ Four thoughtful courses
🍷 Curated wine pairing
🤝 Shared conversation + connection
📍 Dayton, Ohio (Venue will be announced)
📅 Date drops next week— limited seats!

Join the waitlist now to be the first to know when tickets open.
🔗 [Link in bio]

https://4o2bp0xh.forms.app/nomads-table-waiting-list

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Dayton, OH
45324

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