Preserving Nigerian Cuisine: Chef Frank Champions Local Flavours

Executive Chef Ernst Lothar Frank, a German culinary expert at Lagos Continental Hotel, has embraced the richness of Nigerian cuisine, drawing inspiration from its depth and diversity. Since arriving in Nigeria, he has been particularly struck by the nation's culinary potential—but also its lack of proper documentation.

"Nigerian food is incredibly rich, but not well recorded," he notes. "There's a need to preserve it and elevate its global profile."

To help drive this vision, Chef Frank has partnered with Chef Chiamaka Nwakalor-Egemba, popularly known as Chef Amaka, a rising star in Afro-fusion cuisine. Known for creatively blending indigenous Nigerian ingredients with global techniques, Chef Amaka brings bold innovation to the table.

Their collaboration debuted with a curated tasting experience titled Discovery of Contemporary Nigerian Cuisine, featuring inventive dishes like:

- Agege Roll with Ewa Agoyin Butter

- Stir-fried Couscous Salad with Yaji Dressing

- Seared Seabass with Coconut Ofe Akwu Risotto

- Pami & Curry Leaf Granita

- Dodo Ikire Ice Cream and Robo Cake with Sweet Agbo Reduction

Each dish showcased the possibilities of reimagining Nigerian ingredients with refined, international flair.

Chef Amaka believes in the limitless potential of local cuisine: "Egusi doesn't have to be just for soup-it can become cake. Nigerian ingredients can do so much more."

With Chef Frank's leadership and partnerships like this, Lagos Continental Hotel is on a mission to document, modernize, and celebrate Nigerian cuisine on the world stage.

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