At ChòpnBlọk in Houston, the West African menu is often rooted in chef Ope Amosu’s memories growing up in a Nigerian immigrant family. He then adapts dishes using different techniques and imbues them with a new sense of place. These Liberian shrimp skewers, which he served at the Charleston Wine + Food Festival, follow that same rhythm, drawing from the bold, peppery flavors of West Africa’s coast, where seafood is seasoned assertively and cooked quickly over fire. Amosu pairs snappy, flame-kissed shrimp with earthy, aromatic Liberian-style stewed greens. A final scatter of pickled onions brings brightness and contrast, tying everything together.
