Small HH Food Exchange @Badou Senegalese Cuisine, Sun Mar 18

And now for something completely different (apologies to Monty Python), after Burmese and Malaysian food in February, we’ll be trying food from a different continent … Africa.

Badou Senegalese Cuisine has received many laudatory comments from LTHers.

As a result, Badou is a certified GNR. Here’s what’s on their GNR certificate:

Badou Senegalese Cuisine--A meal at Badou Senegalese Cuisine in Rogers Park has the gracious welcome of a relative's home. Empanadas, chicken pasteles, mafe, savory djollof rice, and lamb shanks taste like home cooking. A cornucopia of vegetarian options round out a menu of well-spiced favorites. Don't miss the whole red snapper or other recommendations from Badou himself.

The GNR Nominating thread

Whether you choose to exchange or not, join us for a cuisine that's little seen in the area (other than Yassa, on the south side)!

Badou Senegalese Cuisine
2055 W Howard St
Chicago, IL 60645
(773) 293-6913
Sun Mar 18, 7 pm

The basics:
We’re always interested in fresh (or even stale) blood. Even if you can't exchange, please join us for dinner and conversation!

What is the Small Household Food Exchange, you may ask.

Most importantly, it’s a gathering of like-minded folks at an interesting restaurant for a meal, taking advantage of the ordering power of a good number of people to share and sample a good number of menu items.

The Small Household Food Exchange started so that those of us in 1-2 person households who love to cook aren't stuck eating that big pot of chili for a whole week. Instead, we make 4-10 servings of one dish, and bring home 4-10 different dishes. Exchanging participants bring one pre-portioned serving of their food for every exchanger who has RSVP’d to come that month. The priority will be for entrees, meats, soups, salad, stews, pastas, grains, etc. (Check the Events Board, there’s a separate Dessert Exchange.)

The fine print
Number in the group: We will cap attendance at each gathering at 12, and food exchange participants at 10, so that participants are never making more than 10 servings of anything. Couples can be counted as one serving, or two — if you come as a couple, please specify whether you're bringing one or two dishes to exchange.

There will be no restrictions on the food – we’re an omnivorous bunch. IF ANYONE HAS ANY ALLERGIES, PLEASE LET THE GROUP KNOW.

The containers/delivery system: Everyone in the group should use the GLADWARE 3 1/8 CUP PLASTIC CONTAINERS (7” x 7” square container with a blue lid). You’ll portion your food into those containers to bring and hand out at the gathering. You can freeze them or not depending on your schedule and when you make your food. If you use something else to deliver your food that month (Ziploc bags, plastic wrap, etc.) you should also return the empty containers from the last round so that everyone always has a stash of these containers for the exchange, and no one has to run out and buy more. Ideally, everyone will find a way to label their containers, describing the contents, so we don’t end up staring into our freezers at a field of blue-lidded containers and wondering what’s in each one (not that there’s anything wrong with the occasional surprise …).

Please RSVP your attendance by responding in this thread one week before the monthly gathering. If you're exchanging, please post what you're bringing at least three days before the gathering.

The organizer will monitor the thread to see what people are bringing. The organizer will also make reservations for the group at the restaurant where we will be gathering.

Hope to see you there!

DINNER PARTICIPANTS:
nr706
moetchandon
Cathy2 + 1
Sweet Willie
Pie Lady
Lougord99 + 1
eieileen
Giovanna

EXCHANGE PARTICIPANTS (bring three servings):
nr706 — Pot-au-feu
moetchandon — cassoulet
Cathy2 — corned beef and cabbage
Pie Lady — surprise

Disclaimer: Badou was moethandon's idea

Hi,

I am in for both.

Presently, I intend to make chicken mole. I may even make the tortillas.

Thanks for organizing.

Regards,
Cathy2

In for both, no idea what I'll make for the exchange at this time.

Oo! Me me me. Both please. I'm making a surprise. Yes, yes, that's it.

Jennie and I will be there for dinner only.

Moetchandon & I had dinner at Badou tonight, to arrange Sunday's meal. Moetchandon had never been there before, and came away quite impressed. We spoke with Paula — Badou's wife (he's currently back in Senegal). She'll make us a "best of Senegal" multi-course dinner Sunday, for about $20 each, exclusive of tip. We can still add a few more for dinner if we know by Friday, to give Paula a heads up. It'll be worth it. (FYI - Badou is BYOB.)

Hi,

I will come with a friend straight from the opera.

Two!

Regards,
Cathy2

Hi,

I changed my mind, I am making corned beef and cabbage for the exchange. I will do mole next time.

Regards,
Cathy2

My boyfriend and I would love to join just for dinner.

Cathy2 wrote:Hi,

I will come with a friend straight from the opera.

Two!

Regards,
Cathy2

Jennie will also be coming straight from the opera!

eieileen wrote:My boyfriend and I would love to join just for dinner.

See you Sunday!

Is there room for one more dinner participate?

I most assuredly qualify as old blood....

Giovanna

Giovanna wrote:I most assuredly qualify as old blood....

Not so old, but definitely blood ... See you Sunday.

Hey all, have a new puppy in our household, been 15 years since the last one. Lots of work, I have not had time to think. So I'm in for dinner but not for exchange. Thanks

My gent got called into work tonight, so I will only be one for dinner.

All of the dinner was delicious, but I want more of that chicken.

Problem is, I can't figure out from the menu which chicken it is... Yassa Guinar - Chicken infused with lime and caramelized onion?

I also saw they have greens cooked with peanut butter, which I love.

Appreciate the help is there is some....

Giovanna

Hi,

That chicken was indeed terrific. When it was placed on the table, she referred to it as jerk chicken.

The only aspect of dinner I was not especially fond of was (predictably) the spicy breaded fish. Obviously my taste on heat favors less heat.

Regards,
Cathy2

Giovanna wrote:All of the dinner was delicious, but I want more of that chicken.

Problem is, I can't figure out from the menu which chicken it is... Yassa Guinar - Chicken infused with lime and caramelized onion?

If my tastebuds' recollection is accurate (which, sadly, is somewhat rare), I believe Jackie served us Thiou Curry Chicken (Chicken cooked in a rich curry sauce with vegetables)

The dish I'm thinking of came toward the end; grilled chicken reminiscent of jerk chicken, but there's no jerk chicken on the menu.

Giovanna

Giovanna wrote:The dish I'm thinking of came toward the end; grilled chicken reminiscent of jerk chicken, but there's no jerk chicken on the menu.

Giovanna

I remember her calling that the soul food platter, and I want another crack at that too.

It looks to be a special, mentioned on the front page of their website.

http://www.badousenegalesecuisine.com/default.html

I should have known that. The Thiou Curry Chicken I referenced was something Jackie served us the previous Tuesday, when we were in there to set up the dinner last Sunday.