In celebration of Black History Month, a south west London catering company has released a one-of-a-kind Colombian-Nigerian fusion menu.
PenniBlack, a leading London events and catering company, has introduced a menu that fuses together the rich flavours of Colombia and Nigeria.
This collaboration, led by chefs Angelo Gonzales and Victor Okunowo, blends heritage with their passion for food, creating dishes as vibrant as the cultures they come from.
The menu they’ve created at PenniBlack is a celebration of culture, creativity, and collaboration.
From the tangy flor de hibiscus glaze drizzled over delicate scallops to the nutty warmth of suya spice adding richness to beef tartare, this fusion is both delicious and meaningful.
Gonzales, born in Colombia and raised in Brixton, began his culinary journey when he joined Jamie Oliver’s ‘Fifteen’ programme at just 18.
He said: “The brilliant thing about Fifteen was that it was an intensive course over 12 months, not three years like other courses.”
This early start launched him into high-end kitchens, including Akoko and Michelin star Trinity in Clapham, and is now a head chef creator.
His journey, rooted in multicultural influences, is reflected in the dishes he creates today.
He added: “There are a lot of preserved elements that are kept underground and fermented, which gives the food a deep flavour.
“You need to understand how these dishes are cooked in the country to know how to successfully replicate it.”
Okunowo, on the other hand, was born in Nigeria and moved to East London at the age of four.
His love for cooking was inspired by his mother, who worked as a restaurant manager and caterer.
Though initially drawn to sound engineering, Okunowo’s path took a turn when he walked into the kitchen at Redbridge College.
From there, he spent his holidays working in some of London’s top restaurants, including Gauthier, Galvin, and Jumeirah Carlton.
In 2018, Okunowo reached the semi-finals on Masterchef: The Professionals.
He said: “Nothing prepares you for the pressure on that show.
“I was chuffed I got that far.”
The two chefs met through a mutual colleague at Akoko and it wasn’t long before they paired their skills to create a pop-up chef’s table supper club called ‘Ayo Collective’, meaning joy.
Their partnership grew out of a shared passion for their respective cultures and the desire to merge them in a way that feels authentic and innovative.
Okunowo said: “Until now, there are no Colombian-Nigerian fusion dishes that showcase multicultural backgrounds.
“It’s a melting pot of different cuisines.”
The two chefs are constantly developing new flavour profiles by combining elements from their respective backgrounds, testing ideas, tweaking them, and making adjustments until each dish captures the essence of both cultures.
Okunowo said: “We dig deep working with similar flavours but with different interpretations.
“We try to bring an overall experience of our cultures.”
Gonzales added: “We write everything down and have a book of dishes and flavour profiles.
“It’s so important to have a bible of all the things you have done and created so you can grow, develop, and create.”
The fusion menu at PenniBlack is a reflection of this meticulous collaboration over the past two years.
You can contact PenniBlack for the full menu, but here’s a taste of what’s on offer:
- Cod, Coconut & Pumpkin Velouté – Served in a shot glass with a drizzle of coriander dressing.
- Scallops with Flor de Jamaica – Delicate scallop bites on crispy coconut rice.
- Caviar, Arepa toastie – Small Corn patty toasted with 3 cheese & chive.
- Ensalada de Lulo – Mini avocado cups filled with a lulo salad, topped with mango caramel and a touch of vanilla.
- Warm Duck salad glazed, frijoles and plantain, pear onions, duck jus & mora (blackberry) vinaigrette
- Chicken, pepper mousse, cassava & potato, effro autumn greens. Chicken jus
- Chocolate and coffee crumb, vanilla & soursop cream, caramelised banana
Whilst all ingredients can be found at a variety of London’s diverse food markets, you’re probably not familiar with some of the ingredients mentioned.
Don’t worry – we’ve got you covered, and have even included their cultural significance along with their flavour profile explanation.
Kachumbari – An African salsa made with onion, garlic, tomato, cucumber, and suya spice (a peanut-based, spicy powder). It has nutty, earthy, and smoky undertones, traditionally served with beef but versatile enough to complement many dishes.
Flor de Hibiscus – A tart, deep pink flower commonly used in Colombian cuisine, brought over by the Caribbeans. It’s high in Vitamin C and adds a unique, citrusy flavour and striking colour to dishes like glazes.
Lulo – A South American fruit similar to a mix of passion fruit and lychee, known for its high acidity. It’s ideal for ceviche, giving white fish a citrusy zing.
Soursop – A tropical fruit with a creamy texture and a flavour mix of strawberries, apple, and citrus, used in juices, ice creams, and cocktails. Its lighter consistency makes it perfect for desserts.
Suya – A traditional Nigerian spice blend made from peanuts, cloves, and chillies, used for smoking beef. It has a satay-like warmth and is especially good for BBQ dishes.
Calabash Nutmeg – A tropical African seed, often used as an affordable substitute for nutmeg. It adds a subtle, nutty flavour to dishes.
Grains of Selim – Seeds with a musky flavour, used similarly to black pepper. Commonly found in African cuisine and used in Senegal’s café Touba.
Alligator Pepper – A West African spice made from the seeds and pods of Aframomum plants. It’s closely related to “grains of paradise” and adds a peppery, aromatic flavour to dishes.
Culinary concept creator at PenniBlack Charlotte Penniceard said: “We’re a diverse team at PenniBlack.
“We also have an Irish chef, our main events manager is Filipina/Spanish, and we have a lot of South Africans both of Afrikaans and English heritage, and an Italian stylist too.
“By having such a diverse team, they all bring parts of their cultures to the business and we brainstorm together so everyone gets a say on how things are run.
“Our clients often ask for different cultural aspects depending on what they’re celebrating, particularly weddings and funerals.
“We always try and bring in the right people to match the brief.
“I was thrilled with the menu Angelo and Victor have created, it’s a wonderful way to celebrate the rich diversity we have in London.”
Client Lisa Heath said: “When I read the menu I was immediately attracted to the creativity and diverse nature of the dishes and ingredients.”
If you’re curious to experience this one-of-a-kind fusion menu, check out PenniBlack’s website for more information on this menu, or to browse their other menus too.
Featured image credit: PenniBlack
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