NOSA: I found out about Midunu a couple of years ago. I was doing some research on supper clubs around the world for The Lunch Club and stumbled on Midunu on a list of the most unique supper clubs in the world. Normally, when these publications talk about anything in Africa, what they really mean is South Africa.

FOLLY: Which is absolutely ridiculous given the number of really good restaurants in Accra. Michelin doesn't cover Africa yet, but when they do eyes will definitely be on South Africa and Ghana. 

NOSA: It’s very rare to find anything written about food in Africa that isn’t focused on South Africa. Obviously, this excludes the standard poverty porn stuff because we get a whole lot of that. 

NOSA: Our Accra trip coincided with a Midunu dinner and we simply could not pass up the opportunity. 

FOLLY: The dinners are held at different locations in the city and only revealed to those who get a ticket. Getting there was a bit interesting because we turned off a properly lit main road into a dirt road with no street lights that seemed to go on forever - much like Lagos. We dined by the beach with about 30 other people without fans and the weather was still perfect and I didn’t get a single mosquito bite - very unlike Lagos.

NOSA: If the menu didn't give it away already, you can tell Midunu pushes “New African cuisine” very hard. I’m sure Chef Selasie Atadika (Midunu’s founder) and Kitchen Butterfly would get along if they ever met each other. 

At the dinner, there was a bit of a last minute switch between the first and second courses. Our first course was Selasie's superfood take on Jollof rice - Jollof Fonio (or Acha if you're Nigerian).  If you're familiar with Kitchen Butterfly's work, you probably know that Jollof "Acha" is one of Ozoz's favorite things to make. 

FOLLY: It was so close to the Jollof Acha that Ozoz served to Anthony Bourdain when he visited Lagos last year. 

NOSA: The similarities don't end there either. The dessert had a little touch of agbalumo and we all know how much Ozoz loves her some agbalumo.

FOLLY: Nosa and I practically did a little dance when she mentioned that the Alansa is what we know as agbalumo in Nigeria as she was presenting the dish. 

NOSA: We really need to get these women to meet and do something together. 

FOLLY: The stand out course of the dinner for me was the millet risotto and the braised beef. The beef really blew my mind because it was

a) Beef from Burkina Faso
b) I've never had a more flavourful piece of steak

NOSA: I think the Nomadic Dinner series is really one of those things you have to experience before you die if (African) food is your thing. 

Add it to your bucket list and stop hashtagging "foodie" on your boiled egg and Indomie pictures on Instagram.

Check out Midunu's website to attend and find out more about the Nomadic Dining Series