For Chef Prej Iroegbu, Detroit is home base for both his family and his business: a series of well-loved food trucks called Fork in Nigeria. But his culinary talent was born and nurtured in Nigeria.
The Fork in Nigeria menu offers savory meat dishes made with goat, lamb or oxtail, and equally hearty but less heavy veggie-based dishes, like cassava leaf stew and spinach and kale soup.
Many of his ingredients, Irogebu said, are sourced directly from Nigeria, including peppers, yams, and various spices. He also imports palm oil, a key ingredient in Nigerian cooking.
Iroegbu’s most popular dish incorporates egusi, another import that he said he struggled to find in the U.S. The ground melon seed is served in stew form with fufu, a white, flavorless ball of pounded yam.
Fork in Nigeria Food Truck WEBSITE: https://forkinnigeria.com/
Bonus footage from Prej's kitchen: https://www.michiganpublic.org/podcast/the-dish
Support our work: https://www.michiganpublic.org/podfund
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