Cataluña

Barcelona

España

I’m a West African chef based in Barcelona, cooking tradition, memory, and contemporary creativity. My cuisine is rooted in the flavors I grew up with: bold spices, slow-cooked sauces, fermented grains, and food meant to be shared reimagined through a modern way.

I’ve been cooking professionally for 5 years through Culinary School and Restaurants, later private dinners, supper clubs, workshops, and curated food experiences. My deepest training comes from inherited knowledge: family recipes, oral traditions, and the intuitive way of cooking that’s passed down through generations.

What I love most is creating experiences that go beyond the plate. I cook for people who are curious, open, and ready to discover new textures and flavors. Whether that’s a refined jollof rice, a comforting egusi, or a dish that blends West African staples with Mediterranean influences.

For me, cooking is storytelling, generosity, and intention. Every menu is designed to make people feel welcome, surprised, and deeply satisfied.

Croqueta de pollo Yassa con Dijonnaise y cebolla caramelizada.

Yassa chicken croquette with Dijonnaise and caramelised onion topping.

Croqueta de Pollo Yassa Amuse

Yassa Chicken Croquette Amuse

Ceviche de plátano verde fresco con sabores cítricos.

Fresh green plantain ceviche with zesty flavors.

Entrante de Ceviche de Plátano Verde

Green Plantain Ceviche Starter

Filete de lubina servido con crema de coco.

Seabass fillet served with coconut cream.

Plato Principal de Filete de Lubina

Seabass Fillet Main Course

Pudín de pan Agege con helado de yogur, coulis de bissap y frutos rojos.

Agege bread pudding with yogurt ice cream, bissap coulis, and red berries.

Postre de Pudín de Pan Agege

Agege Bread Pudding Dessert

Un menú degustación vibrante que fusiona sabores costeros africanos, plátano y técnicas francesas.

A vibrant West African tasting menu blending coastal flavors, plantain, and French techniques.

Experiencia Fusión Oceánica de África Occidental

West African Ocean Fusion Experience

Plátano verde frito crujiente servido con aguacate fresco.

Crispy fried green plantain served with fresh avocado.

Entrante de Bannane Pessée

Bannane Pessée Starter

Bolas de arroz jazmín con berenjena ahumada, salsa de cacahuete y plátano frito especiado.

Jasmine rice balls with smoked aubergine, peanut sauce, and spiced fried plantain.

Plato Principal de Bolas de Arroz Jazmín

Jasmine Rice Balls Main Course

Un postre dulce de coco para finalizar la comida.

A sweet coconut dessert to finish the meal.

Postre de Coconut Sogo

Coconut Sogo Dessert

Un menú vegetariano centrado en el plátano, inspirado en la comida reconfortante de África Occidental.

A plantain-focused vegetarian menu inspired by West African comfort food and modern flavors.

Experiencia Jardín de Plátano

Plantain Garden Experience

Ceviche de plátano verde fresco con notas cítricas.

Fresh green plantain ceviche with citrus notes.

Entrante de Ceviche de Plátano

Plantain Ceviche Starter

Un giro africano reconfortante al clásico hachis parmentier.

A comforting West African twist on the classic hachis parmentier.

Hachis Parmentier de Plátano y Carne Picada

Plantain & Minced Beef Hachis Parmentier

Pan de plátano casero acompañado de helado de vainilla.

Homemade banana bread served with creamy vanilla ice cream.

Pan de Plátano con Helado de Vainilla

Banana Bread with Vanilla Ice Cream

Una reinterpretación de clásicos callejeros y caseros de África Occidental con sabores reconfortantes.

A soulful reinterpretation of West African street and home-style classics with bold, comforting flavours.

Clásicos Afro Reconfortantes

Afro Comfort Classics

Carpaccio de aguacate con vinagreta cítrica y caviaroli.

Avocado carpaccio with citrus vinaigrette and caviaroli.

Entrante de Carpaccio de Aguacate

Avocado Carpaccio Starter

Suave velouté de maíz con carrilleras de ternera estofadas y verduras baby.

Silky corn velouté with slow-braised beef cheeks and baby vegetables.

Plato Principal de Velouté de Maíz y Ternera

Corn Velouté with Braised Beef Main

Piña flambeada con helado de coco y crumble dorado.

Flambéed pineapple with coconut ice cream and golden crumble.

Postre de Piña Flambeada

Flambéed Pineapple Dessert

Una experiencia elegante que fusiona ingredientes de África Occidental con técnicas francesas.

An elegant fine dining experience blending West African ingredients with French culinary techniques.

Alta Cocina Fusión Africana Occidental

Indicación de las habilidades y especialidades de Chef Cornelia Agbodo

Entrante de Carpaccio de Aguacate

Plato Principal de Velouté de Maíz y Ternera

Postre de Piña Flambeada

Reservar este menú

Mealbox

Taller de cocina

Cena privada

Acerca de Chef Cornelia Agbodo

Otros menús de Chef Cornelia Agbodo

Experiencia Fusión Oceánica de África Occidental

Experiencia Jardín de Plátano

Clásicos Afro Reconfortantes