Dogon chef wants to inspire people to enjoy African diaspora cuisine

Yes, Martel Stone has seen The Bear, and yes, he says the FX show sparked some things in him. But he wants to focus on the dishes he's preparing at Dogon, the latest venture from acclaimed Nigerian-American chef Kwame Onwuachi.

“One of my favorite dishes on the menu is inspired by two dishes. One is an Ethiopian doro wat,” Stone said of the spicy chicken stew that is paired with a West African staple, jollof rice. “To combine this Ethiopian dish and those flavors with this very traditional West African dish, it somehow makes the continent a little bit smaller.”

He added: “It shows that all this food is symbiotic in some way. It all fits together.”

Stone's previous culinary ventures included serving as executive sous chef at Kith/Kin in DC, where Onwuachi was head chef.

Both will be attending the Salamander Family Reunion this weekend in Middleburg, Virginia, a culinary festival that celebrates diversity in the industry.

“I hope that the festival and all the participants will, more than anything, spark curiosity, curiosity about the cuisine of the diaspora, curiosity about all these great chefs around the country who are cooking dishes that are in some ways unsung,” Stone said. “Just like with Japanese cuisine, people were more curious when it started to blossom… I hope we can do that.”

Dogon, which draws on Onwuachi's Afro-Caribbean heritage, is scheduled to open September 9 at DC's Southwest Waterfront.

Sign up here to get breaking news and daily headlines delivered straight to your email inbox.

© 2024 WTOP. All rights reserved. This website is not intended for users in the European Economic Area.