City Island Bronx
So, a couple of weeks ago to celebrate my new job offer (I guess that is what we were celebrating), my friend Fly Trish dragged me out of the house to City Island, kicking and screaming. Ok, let me not exaggerate, I went willingly. Anything to see more of NYC, I am up to do and do well. I had never been to City Island and it was not far from her house. I had heard about it from other friends and was told it was a must go. For those who are not familiar with City Island, it is AMAZING! It is miles and miles of seafood restaurants. It is paradise near the waters and so wonderful. I do not need to write any more because the following pictures speak for themselves.
My food arrived...lobster, onion rings, rice, barbecued chicken, and fried quid...WOW!Could not wait to attack my food and get it on! I am just too excited!
Could not wait to attack my food and get it on! I am just too excited!
- Fly Trish toasting to the powers of City Island and all that great food…
Yassa Poisson (Fish)
Fried capitaine
Last year, in this very blog, I wrote about making the Senegalese dish, yassa poulet (chicken). You can add different types of meat to your yassa dish but since I only eat chicken and fish, I use these. If you are new to the blog and to the recipes I sometimes put up, you might be appalled that I do not use measurements. Like I say, when anything edible is made with love, it will always taste right. However, if you have been reading for awhile, then you know the deal already. To start off, for the dish I made, you will need the following: capitaine fish, 5 or more large white onions (or yellow or red- and yes, some people really like it oniony), some apple cider vinegar, some dijon mustard, bouillion maggi cubes, 3 large lemons cut in half, 4-7 cloves of garlic (diced nicely), salt, black pepper, green habenera peppers, oil and carmelized shallots (optional). The first thing you want to do is make the marinade which you will need to put the fish in and cook with after you have fried the fish in oil. The marinade is basically adding in all of the ingredients I wrote about above in a big bowl. Make sure to squeeze as much juice out as possible from the lemons. Do not worry if at first, it seems like the amount of onions is overwhelming and you do not see any liquid marinade. Once the marinade is in the fridge for several hours, the onions will naturally release their water and the mix of ingredients will have more liquid. (Just to let you know, I left my fish to marinade over night.) I took out the fish, put back the marinade in the fridge and fried the fish. Once fried, I placed it aside resisting every temptation to nibble on it. The aroma was delightful.
Marinade slowly brewing and becoming a stew
As I fought with myself to not eat the fried capitaine, I took out the marinade from the fridge and poured it into the pan in which I had fried the capitaine. The oil left over from the fish will add another layer of flavor to the dish. At this point, you should taste the stew to make sure it is salted and peppered to your liking. Since I like my dishes very spicy, I added the habenera peppers now after having finely chopped them. These peppers are very potent. You do not want to cut them and touch your eyes. I made that mistake once and I will never do it again. When the peppers make you start coughing, you know that you have some high quality items on your hand.
Capitaine and marinade
Let the marinade stew for at least 45 minutes before re-introducing its fishy friend, capitaine back into its mix. I like doing this because this allows the fried capitaine to absorb even more of the marinade as it is stewing. Do not bring it to a boil since you want the maximum amount of absorption to take place. Just step aside and let the fish mix in nicely with the marinade. Every so often, you can pour some of the stewing marinade onto the capitaine as it simmers. At this point, you want to start cooking your rice so that it will be ready to eat all together.
When you are satisfied that the capitaine has taken all that it can handle with the marinade, remove the fish and place it over the rice. For my meal, I could not find any Tilda basmati rice (which is my favorite rice) so I went with Uncle Ben’s rice. Either way, you will like it. Bon appetit!
Yassa Poisson
Cheers,
Adaeze
Sisterlocks and Soul Food
Me and my fabulous friend/stylist, Kelli
I LOVE my friend who just happens to be my stylist! Mrs. Kelli Brown Daniels is a certified Sisterlocks consultant who owns her own Sisterlocks salon in Brooklyn. She organized a Sisterlocks Meet-Up event last week. And she picked a soul food restaurant to premier the meet-up. I was beside myself with elation when she had first sent out the invites through Facebook. But of course she told me in person since I am just that special, thank you very much. I arrived at her salon early to see her re-tightening another happy client’s Sisterlocks. They were so cute and so small…All of Kelli’s clients have some beautifully made Sisterlocks. Kelli did not install mine but she has maintained them, along with Wariesi, her assistant. And when I say that these are the only two women who will touch my hair while I am in New York City, these are the only two women who will touch my hair while I am in New York City!!! Just had to reaffirm it and make sure it was loud and clear. Kelli loves her Sisterlocks and she is always styling them to perfection. Right before we left for the restaurant, she had put them in a roller set and sat under the dryer for 20 minutes. The look was so chic and sexy. When my hair grows out a little bit longer, I will copy that style. If I did that style now with my Sisterlocks, I would resemble a chia-pet. Not cool. Ever. For my look, I had Bantu-knotted my hair the day before. The next day, I had taken them down, separated them into six parts, flat twisted each part and fluffed out the back of the hair.
Homemade buffalo wings fast disappearing
Kelli chose for us to have the dinner at the Supper Hill Restaurant, a soul food venue in Brooklyn. We were the first to arrive which makes sense since she was the host. There is nothing worse than to arrive somewhere and the host/hostess is not there to receive his/her guests. I, immediately liked the view and chose to sit next to the huge window overlooking the street and where we could see the other Sisterlocks wearers arriving for the shin-dig. Six women arrived and we let the good times roll! The buffalo wings and shrimp cocktail appetizers came and went. The drinks were flowing and the conversation was non-stop. The laughing spread like wild fire until it engulfed the whole restaurant. The way we acted, you would have thought that it was our own private restaurant and party. We were loud, lively, and loc’d! You could not tell us anything. Surprisingly, no one did. I am sure you could have heard us several blocks down but that was just how much fun we were having being together. And that was before our entrees arrived. I had ordered fried chicken, with french fries, and steamed broccoli. Had to add in that green somewhere seeing how everything else was fried. Anyone on a diet should never enter a soul food restaurant. But they do. And I do not blame them.
My heartclogging and wonderful meal
I know that people in my life who do not have Sisterlocks equate it to a wanna-be sorority or in a more insidious nature, a mini-cult, in that all the members are passionate about their hair and try to recruit others. I remember when I half-joked about Sisterlocks wearers being a cult with my friends before becoming one. I can honestly say that it is neither (and not because I have been brainwashed but because I am a member of Alpha Kappa Alpha Sorority, Inc, which allows me to know what a great sorority looks like) but because, I see the acceptance for all types of hair from Sisterlocks wearers. Also, I am not stopping women in the streets with pamphlets and telling them about Sisterlocks. They are stopping me and asking the questions. It happens multiple times on a daily basis. I do not need to recruit because I have accepted the fact that people are going to do what they want to do as they see fit for themselves. It is their perogative. Yes, we do question why Black women perm their hair or chemically alter it but for the most part, we accept our sisters for who they are. Kelli would never turn someone away from attending the meet-ups if they did not have Sisterlocks. And to do so would be in direct conflict with who she is as a person. None of us would. Now, if you are interested in Sisterlocks, hanging out with crazy random women who happen to have Sisterlocks or are thinking about getting them, or are interested in knowing more about natural hair, then you should really contact Kelli at her salon’s number, 1 (917) 291-1162. I am always amazed at how much she knows about natural hair in general- well, then again, she is forever attending someone’s conference on natural hair. That is the best thing, when you think about it- to have a stylist who is so knowledgeable that it hurts and who does not mind sharing the info. As we have more NYC Sisterlocks Meet-Ups, others will come to the same conclusion. I am looking forward to the next one!
Cheers,
Adaeze
The Miraculous Hibiscus Flower
At a hibiscus flower farm in Togo
Anyone who has been to Senegal or any of the other French speaking African countries will surely recognize this drink; Bissap (pronounced bee-sap). It is from the hibiscus flower family and it is delicious when made properly. The bissap juice is actually the national juice of Senegal. The plant grows vibrantly there as well as in most fertile lands of the other West African countries. Unbeknownst to me, I had actually been drinking bissap before I got to Togo in June 0f 2007 to start my Peace Corps volunteership. I had known it as sorrel- a juice often made in the Jamaican eateries I frequented before I left for Togo. It must be noted that sorrel is not only made in Jamaica; other carribean countries also enjoy the juice. I have a very close Haitian friend who tells me that the hibiscus flower from which sorrel derives is actually used as tea and not a juice in Haiti. When I first made her the juice she was so surprised that the flower could be so sweet. (I am glad that she did not see all of the sugar I had dumped into it. ) See what you discover when you just open your mind a little? She thought the flowers were for potpourri until I started making the juice. The hibiscus flowers are very pretty when they are budding and emit a wonderful and soft aroma. I wish I could own a hibiscus flower farm. I would be all the rage…
Dried hibiscus flowers
I LOVE this juice and I love making it. It is not as labour intensive as some of the other juices from West Africa I have made. It is so simple. You just must run down to your local African market or Trader Joe’s, and the hibiscus flowers are going to be dried and waiting for you to amass. You can usually buy them by the pound. As always, with any juice I make, I must add in corrosol flavoring, cloves, passion fruit flavoring, and mint leaves if I have them on hand. I do not always add the mint but it helps since many times the juice is served with food that is very spicy and loaded with onions. And in trying not to maim or kill the other person sitting next to you with your breath after having eaten said foods, the bissap with mint does a great job of diminishing the odor.
Tools of the trade: dried hibiscus flowers, flavoring and vanilla sugar
One pound will give you at least 9-10 one liter bottles. A lot of juice, you say? Think again. When the juice is made properly, you will see all sorts of new friends coming over talking about how thirsty they are for that special juice you made last time they were there. Those 9-10 bottles are going to disappear and fast!
So, what you need to do is get a big pot -anything over 7 quarts will do. You first want to lightly wash the hibiscus flowers with COLD water. Just a little rinse and then throw them into the pot and fill the pot with water to almost the rim. This is also the time to add in your cloves, pineapple or lemon rinds, real mint leaves or what ever fruity flavor you want. NEVER add liquid flavorings or essences at this time. Bring the pot to a boil for 30 minutes. Drain the items using a cheese cloth. I get my cheese cloths from Williams-Sonoma, my favorite kitchen store, and they work fabulously. DO NOT throw away the flowers or the other items you added in. You can actually resuse the items. Repeat the procedure another two times to get the best use out of the flowers. The flowers are very powerful and concentrated. They will yield three batches of juice. Now that all of your juice has been strained, you can add in your liquid corrosol, passion fruit, mint flavorings, and sugar. For an added special taste, I add in vanilla sugar but plain sugar will do as well. And it is up to you to decide how sweet or not you want your bissap. The juice is going to be very hot and so you want to let it cool down with the flavorings and sugar mixed into it. There will be a nice foam forming at the top layer of the bissap which is quite natural, so do not get scared. The aroma is one to die for after you have boiled the flowers and added the flavorings and essences. After a couple of hours or when it has completely cooled, divide the juice into bottles and store away. Bissap juice can last in the refrigerator for up to 5 days before it starts fermenting. But to really conserve it, you can pour it into plastic bottles and put them in the freezer where they will last a month (if at that since everyone is going to make an excuse to come over and drink them).
Wild Hibiscus: A must have for any occasion
In addition to making bissap juice from hibiscus flowers, there are all sorts of products containing the flowers and syrup. Recently while shopping Williams-Sonoma, I came across a unique coctail item; wild hibiscus flowers drenched in their own syrup. It is made by a company called Wild Hibiscus. Immediately, I bought it since there were only 2 bottles on the shelf and I had to try it. The bottle contains 11 whole hibiscus flowers which you drop at the bottom of your champagne glass (or any glass for that matter). You fill up the glass with any bubbly, since I do not drink alcohol, I used carbonated cider. The flowers open up inside the glass making for a beautiful and unique presentation of the hibiscus flower. And what is even nicer is that after you have consumed all of your bubbly, you can eat the flower as well! Yep, it tastes really good. Really good!!! The wild hibiscus flowers were a HIT with me and since then, when ever Williams-Sonoma has it, I buy everyone on the shelf. I can not get enough of it!
There is so much you can do with the hibiscus flower-from making tea, to juice, and eating the flower during any social gathering. I am actually going to experiment with it later on this summer to make home made ice cream. Will let you know how that turns out. Just to let you know, the flower is also full of anti-oxidants. That is not the real reason why I have been drinking anything made with hibiscus. I have been drinking it because it tastes so darn good. It goes with any meal. Today, I paired it with legumes, another sensational Haitian dish that I can not wait to sink my teeth into. Happy eating and drinking! Cheers, Adaeze
Bissap juice and legumes with brown rice
Cote d’Azure Fish Soup
Fig & Olive, NYC
This past Superbowl Sunday, we celebrated Swedish Delight’s birthday at a very hip and sexy restaurant called Fig & Olive. It is located in the meat packing district of New York City (not far from Chelsea) and looks like a converted wharehouse on the outside. But once you walk inside it is very whimsical and sophisticated. I love the decor. So, I met 8 other Newyorkcitylites in total to honor our friend on her special day at one of her favorite places to eat in the City.
As you can probably guess, Fig & Olive specializes in Mediterranean food. Walking into the entrance you are first greeted by the lovely hostesses and then a wall of every imaginable olive oil you can think of in your head. And probably some you have never thought of before. I did not know too much about the food selection other than what I had read on the web. Even though it was Restaurant Week in New York City and even though I could have tried so many different options for relatively an inexpensive amount of money, I could not wait to try that Cote d’Azure fish soup! The name alone evoked all matters of happiness. However, before then we had to have appetizers and boy did we dive in to that one. The crostinis were delicious and came in a variety of selections.
Crostinis!
When the Cote d’Azure fish soup came, I knew I had to do it justice. It was not as strong as I thought it would be but it was absolutely delicious and so full of flavor. I am not sure how the chefs made it ( I can only guess) but it is definitely a secret worth keeping if I were them. Since my sisterlocks are not very long, I did not have to worry about my hair getting into my soup like in the past. It was so nice to be able to enjoy the soup with out worrying about distractions like that at the restaurant. The Cote d’Azure fish soup is definitely something I will get more of when I return. Oh, yes, I do plan on returning. Great call, Swedish Delight!
Having my absolutely delicious fish soup
Cheers,
Adaeze
Bacalhau
Brazil Grill, NYC
I love Brazil. I love Brazilian people. I love Brazilian food. So, this past Saturday, while hanging out with my friend Fly Trish in Manhattan, she decided that she was going to take me to a Brazilian restaurant that we had once passed by. We had just finished leaving a Thai restaurant (which was AMAZING by the way) and were heading home when we saw the restaurant and we both looked at each other and said ‘like we gotta go there’ gleefully and greedily. This is one of the reasons why I love New York City; the plentiful restaurants and culture which abound here. So, we get to the restaurant which is a little ways past the Theatre district and heading into the Little Brazil of New York City. It is called Brazil Grill on W. 48th Street. From the outside, it looks like a bar. Does not bother me since alot of buildings can be very deceiving from the outside. I have walked by what looked like a dump of a wharehouse only to later discover that there are apartments and condos in there worth more than you and me.
Greedily waiting for the bacalhau
When we got into the restaurant, I already knew what I was ordering. BACALHAU!!! I was so excited that I could not stop smiling and did not even bother taking off my coat. I think my sisterlocks were happy too as they took in the aroma of the restaurant. The word ‘bacalhau” is Portuguese for salted and dried cod fish. It is also the name of the national dish of Portugal and can be found in every Lusophone country from Mozambique, Cape Verde, Brazil, Angola etc. I love fish and I love cod fish. I first ate the Brazilian version of the dish when I had visited Salvador in the Brazilian state of Bahia. It was absolutely supreme and I could not get enough. When I ate bacalhau in Brazil, it was served to me on a white plate stacked on top of white rice, black olives, mayonnaise, and lettuce. It was definitely a meal with the salad all-in-one. The combination may sound a little bit odd but afterall, the food is going to the same place, right? The bacalhau had been fried but I have also had it steamed or baked before serving. This time around, in Brazil Grill, it was served fried over rice, fried eggs and with an accompaniment of black beans. SO GOOD!!! It definitely was the best meal I had had in the short months of living in NYC and it did not hurt that I had great company to go along with it. Thanks Fly Trish for such an awesome day! Cheers, Adaeze
Bacalhau with white rice and black beans
Coconut Curry Chicken
The other night I made this dish, cocunut curry chicken, a favorite of mine when I was in Togo as a Peace Corps volunteer. I actually made it before I got to Togo but it became a nice dish that my fellow Peace Corps brethren would come over for when they were in my village/town (depending on who you are talking to these days). The recipe was so simple calling for chicken, curry (at least two spoons of it), a can of coconut milk, red chili pepper or any red pepper to your liking, 1-2 maggi cubes, a dash of a salt, a dash of sugar, some vegetable oil and a little bit of water. From reading this blog and when it comes to recipes, you all know that I am notorious for cooking with out measurements. But like I said, coconut curry chicken is so easy to make. You basically clean your chicken with lemon or lime and place aside. I never use boneless chicken with this recipe since I am convinced that the bones in the chicken add a certain flavor to the sauce. I also ALWAYS remove the skin of the chicken and as much fat as possible. In another bowl, combine all of the ingredients and stir well until the mixture looks like yellow milk with the red pepper dotting through it. You can either place the chicken and the liquid mixture in a sauce pan to go on top of a stove or a baking dish for the oven. Either way, when the chicken is fully done, this is when you know the coconut curry chicken is ready. You will have more sauce than chicken and it looks like this. This is what I brought out of the fridgerator.
Out of the fridge coconut curry chicken and sauce
Coconut curry chicken is so easy and it is so delicious. Plus, it makes me feel like I am in the tropics. I usually eat it over steaming white jasmine or basmati rice. Absolutely glorious! If you are not used to curry, I suggest that you try starting out with just one spoon. Like anything you are not used to, you should start with small amounts until you are adjusted to it. Somebody tried to tell me a rumor he heard about how curry kills. Sure. Whatever. I am not dead yet. Since, curry is one of my favorite seasonings that my family has been using before I was born and since there are several countries whose inhabitants have been making use of the curry for centuries, namely India and Pakistan, I wager to bet that such a rumor does not have any validity. Well, I am going to eat so bon appétit!
Coconut curry chicken with white jasmine rice
Cheers,
Adaeze
Southern Charm
It will be Thanksgiving soon (this Thursday) and I came down to Atlanta to be with family. My brother lives here and since I have not seen family in a while, this trip is one I had to take. I like Atlanta but I prefer New York City. Atlanta is calmer, warmer and less populated. However, there are alot of NYC transplants who have moved to Atlanta and the surrounding area. I love the area where my brother lives because of the serenity and calmness. Plus, there is a man-made body of water right infront of his condo. And as a water sign, that is always a plus.
View of the man-made lake outside my brother's condo
I have been here for a couple of days and the more I look at that view, the more I need to go running since I know that Thanksgiving is coming. Everyone knows that when the holidays come, so do the pounds. I have been doing so well with my running program that I need to continue especially around this time. It is a bit chillier than I thought but I can still take the sisterlocks out for a good run.
Can't wait to walk across that bridge
I am excited to be here with my brother and I am even more excited to be with family during the holidays. When I was in Togo, I spent one Thanksgiving with Peace Corps volunteers at the house of the Country Director of Togo. It was amazing! The food was incredible and all the volunteers were eating like they had not seen food before.
Thanksgiving Peace Corps Togo style 2007
I remember how we spent the day at the Country Director’s house. I was so lonely and longing for my family and friends but it was so nice to be around other people and to really appreciate the good food and company they brought along. The turkey alone was HUGE and made me laugh because it was bigger than some people’s heads. However, I did some great justice to it when it was on my plate. The ham was another monster but since I do not eat pork, I was not concerned with that one. I was so grateful to the Country Director for opening up her house to us. I never expressed that to her but I know I will when I see her again.
Look at that table!
And to think that I almost stayed in my village/town that time around! Thank goodness I went, ate, and had fun. I know Thanksgiving 2009 is going to be just as good if not better. Actually, I am leaning towards the better because I am at least with family and great friends! Cheers, Adaeze
Djon-Djon
Djon-djon; jasmine rice, frozen lima beans
As I have stated before, I am now in the nation’s capital, Washington, D.C. staying with a very good friend who is like another older sister. She is from Haiti and I will call her Konpa Lover. As she knows that one of my favorite meals is djon-djon, a national Haitian dish, she had brought back the djon-djon from Haiti on a recent trip back to see her family. Konpa Lover always thinks of me and even though I was in Togo, she brought extra amounts of djon-djon mushrooms for when I came back. So, we (well she) got to cooking making the meal. The meal does not cause for a lot of ingredients. The mushrooms are black and easily recognizable. They are sold in packets everywhere in Haiti. I know that you can purchase the bags (in very, very small quantities) from Asian stores in Brooklyn and Queens in NYC. But unfortunately, Konpa Lover has never seen them in the stores here in D.C. So, she has to either wait for someone to bring them over from Haiti or when she herself travels back home. I am so happy that she goes home. Of course, I am glad that she goes to see her family but I am even happier that Konpa Lover goes to bring back the djon-djon. Can not help my opportunistic ways. It is really not my fault because I was born this way.
Delicious cooked djon-djon rice
Djon-djon is very easy to prepare. You will need the following; rice, lima beans, and the djon-djon. You first boil the mushrooms until the water turns black, adding some black pepper and salt. You strain the mushrooms from the pot of black water. In that pot, you add, oil, salt, and what ever seasonings you might want to add and cook until the rice is done and there is no water at the bottom of pot. I love the aroma of djon-djon so I made sure to stay close to the kitchen as Konpa Lover worked her magic. She then pulled out some chicken that was already marinated and just needed to be heated up. Konpa Lover decided to make the meal even more interesting and she added a red sauce which is made up of spaghetti sauce, water, onions, and chopped. I just could not wait to eat. The food looked and smelled incredible.
Barbecued chicken
I really was greatful to Konpa Lover for the meal and the generosity because she shared her culinary experts with me. I want to learn how to make meals from all over the world. Since my time as a Peace Corps volunteer, I had started my internship in cooking West African cuisines. I have since decided to expand that and learn as many foods and dishes from any where. I love spicy and well seasoned food and dishes. I am making it my business to learn as many of those dishes over the next coming years.
Chicken w/red spaghetti sauce
All now we have to do is add this to the djon-djon rice and the meal is complete! Thank you, Konpa Lover! Bon appétit!
Swedish Good Times
Our water-chariot (taxi) awaits to take us to IKEA
So, my wonderful friend with whom I am staying, Swedish Delight and I decided to go to one of our favorite stores for some retail therapy. IKEA was clearly the chosen one and being a Swedish company, I guess Swedish Delight could feel like she was home for just a little bit. IKEA was just what we needed this past Halloween weekend. We had decided earlier on that day that we were not going to take part in the Halloween festivities and were anxiously awaiting the trip to the Brooklyn IKEA store. Swedish Delight is in the midst of redoing her gorgeous condo she bought in Manhattan. I keep telling her that she is lucky to have me around, but I don’t think she really believes me. And it so helps her out even more that I happen to LOVE interior design. But before we got to the heavy things of furniture, mixing and matching patterns, and color design, we thought it would be best to start off with getting some wooden hangers, amongst one of my favorite items from IKEA. Plus, it would have also given me a wonderful opportunity to eat at the beloved restaurant the store has. It is the little things that make this opportunist’s life so blissful.
I had never been to any of the IKEA stores in NYC and it was great to get to the IKEA Brooklyn store. I knew it was going to be an adventure once Swedish Delight said that we had to take the ferry to the store. It was almost too much to bear; first, we are going to IKEA and then we are going to IKEA by my favorite mode of travel (on water) and then we are going to eat IKEA food and shop for wooden hangers. ALL OF THE THINGS I HAVE BEEN DREAMING OF WHILE I WAS IN TOGO! Lomé definitely needs to get an IKEA out there or at least something like it.
IKEA!!!
Once we got to IKEA, we went straight to eat at their fine restaurant. Good thing that Swedish Delight was hungry and needed to fill her hungry bones. You know that I was not complaining and could not help but to take my time choosing what food I was going to masticate in front of Swedish Delight. Little did I know that it was I who was going to be watching her masticate the food on her plate. Swedish Delight had smoked salmon with dill sauce and I had my favorite meal there: chicken fingers with French fries and a Swedish apple pie dessert with a name I can not say let alone write. You would not have known that Swedish Delight had any food on her plate seeing how quickly it was gone from her plate when I quickly looked away and then looked back. So, I offered her some of my food and we both agreed that everything we were eating was delicious. Not sure if my food was totally Swedish but that dessert certainly fit the bill. Once our stomachs were full and happy, we decided to go get those hangers. It was such a nice day spent out there but I will need to go there again just to make sure that um…the food is…uhh, keeping to normal regulation and standards of good and juicy food. If you have not been to IKEA, GO!!! Go and eat! Go, eat, and shop! You will not regret it. Bon appétit!
Chicken fingers+ fries+drink+dessert= US$7
Cheers, Adaeze
