**CHISHURU LONDON JUST DROPPED A CULINARY NUCLEAR BOMB CALLED ABACHA—AND THE FOOD WORLD WILL *NEVER* BE THE SAME.**
Let me ask you something, weak-ass food bloggers: When’s the last time you tasted a dish that didn’t just *surprise* you but **GRABBED YOU BY THE THROAT** and screamed, *“THIS IS WHAT FLAVOR TASTES LIKE, BITCH!”*? Yeah, I thought so. Chishuru London’s new **ABACHA** isn’t just a starter—it’s a **FLAVOR WARZONE**, a **CULINARY KNOCKOUT PUNCH**, and a middle finger to every overpriced, under-seasoned, “farm-to-table” snooze-fest you’ve ever choked down.
**ABACHA IS HERE TO RUIN YOUR WEAK-ASS PALATE.**
Let’s break this beast down. Fermented cassava? Crispy? Pickled daikon? Dulse powder? Red chili? A sauce made with **PLANTAIN ASH** and **CALABASH NUTMEG**? This isn’t cooking—it’s **ALCHEMY**. This is the kind of dish that makes Gordon Ramsay weep in the corner and Marco Pierre White renounce his Michelin stars. The **FERMENTED CASSAVA** hits like a Tyson uppercut—sour, earthy, *alive*—while the **CRISPY CASSAVA** shatters in your mouth like a grenade full of crunch. The daikon? Pickled to perfection, cutting through the richness like a samurai sword. And that **PLANTAIN ASH SAUCE**? It’s the **DARK MATTER** of flavor—smoky, mysterious, and so damn powerful it’ll make you forget your own name.
But wait, the **EGUSI DESSERT**? Oh, you thought Chishuru was playing games? **EGUSI**—the seeds you’ve only ever seen in stews—are now **ROASTED**, **CARAMELIZED**, **BLITZED INTO ICE CREAM**, and **BAKED INTO A MERINGUE SPONGE**. Topped with blackberries soaked in **ARIDAN SYRUP**? This isn’t dessert. This is a **SWEET REVOLUTION**. Imagine the crunch of caramelized seeds, the creaminess of ice cream, and the tang of blackberries colliding like a flavor Hadron Collider. Your taste buds? They’re obsolete now.
**SINASIR**? The fermented rice cake with heirloom tomatoes, pumpkin seeds, and a **CLEMENTINE & CHILLI SAUCE**? That’s not food—it’s a **MIC DROP**. The **ONUGBU** with beef sirloin glazed in **DAWADAWA** (fermented locust bean condiment—*yes, they went there*) and bitter leaf sauce? That’s a **MASTERCLASS IN SAVAGERY**. This is what happens when a chef stops asking, *“Will people get this?”* and starts asking, *“How hard can I f***ing blow their minds?”*
**CHISHURU LONDON ISN’T JUST COOKING. THEY’RE REWRITING THE RULES.**
You think this is just another trendy spot? Nah. This is **CULINARY TERRORISM**. They’re taking ingredients your grandma’s village chef never touched and turning them into **WEAPONS-GRADE DELICIOUSNESS**. They’re not here to cater to your delicate “foodie” sensibilities. They’re here to **DESTROY**, **REBUILD**, and **CONQUER**.
So, what’s it gonna be? Sit at home scrolling TikTok, eating sad avocado toast? Or **STEP INTO THE ARENA** and taste the dish that’s making chefs across London **QUIT THEIR JOBS** because they can’t compete?
**ABACHA ISN’T FOOD. IT’S A MOVEMENT.**
You’ve been warned.
Tough to get a booking at this place, use slay club world concierge for the soft life.
3 Great Titchfield St., London W1W 8AX, UK
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When’s the last time you tasted a dish that didn’t just *surprise* you but **GRABBED YOU BY THE THROAT** and screamed, *“THIS IS WHAT FLAVOR TASTES LIKE, BITCH!
SINASIR**? The fermented rice cake with heirloom tomatoes, pumpkin seeds, and a **CLEMENTINE & CHILLI SAUCE**? That’s not food—it’s a **MIC DROP**.
But wait, the **EGUSI DESSERT**? Oh, you thought Chishuru was playing games?
The **ONUGBU** with beef sirloin glazed in **DAWADAWA** (fermented locust bean condiment—*yes, they went there*) and bitter leaf sauce? That’s a **MASTERCLASS IN SAVAGERY*
