The 2nd Edition of the Lagos Food Fest returns to the Constitution Garden in Lagos, in the coming days 15, 16 and 17 July. As the name implies, this event gives the show to the act of eating without the usual knife and fork, making use of hands and, in most cases, standing, walking, shopping "street food style". Situated in the Constitution Gardens, the historic town of Lagos, Lagos Food Fest is open to the public from 12 to 00 hours.
The purpose is to merge innovative, and increasingly popular types of culinary services in one place (the Constitution Garden in Lagos). The event, organized by Maria Nobre de Carvalho in close partnership with the Council of Lagos, promises warm and appetizing evenings.
Street food vender vehicles range from trucks, motorcycles, bicycles, trailers and classic cars. With cuisine ranging from Mexican, Vegan, Italian to typical Portuguese fare, alongside juices and ice cream cocktails, the variety is the biggest attractions and the making of the great festival. Difference, originality and irreverence will mark the event born from the most basic and primary need: to eat.
Twenty-nine national brands and some international participants are already confirmed, among them are:
* FreshRootz, Caipijocas
* Tacos and Tapiocas
* Maria do Mar, Trinkaki
* Miss Vinaigrette.
* Fava, Tripa on Wheels
* Little Kitchen Co
The festival is a fusion delicacies aimed to leave the Algarve public (and holiday makers) with watering at the mouth. In addition the festival has the support of the Fishing Dock, which will perform three Show Cookings (one on each day of the event), followed by tasting the EHT Algarve.
The MemoryBox will also be back with its PhotoBooth and throughout the day there will be music Sagres FM. Late afternoons and evenings crowds will be entertained by guest DJ's.
The slight fennel taste gives this dish an interesting twist from your normal roast pork. The dish originates from Sardinia, and is normally cooked using suckling Pig, however getting a whole pig in the oven is a struggle, so here its adapted with pork belly. It's great with your favourite Sunday roast accompaniments, and a real crowd pleaser as everyone loves the crackling.
2kg piece of unskinned belly pork (bones removed)
2 tsps fennel seeds
1 tbls black peppercorns
A large pinch of crushed dried chilli
1 tbls of sea salt
3 large garlic cloves crushed
Leaves from a 18 cm sprig of rosemary
2 tbls of olive oil
2 large onions thinly sliced
Salt and freshly ground black pepper for seasoning.
For the gravy
3 tbls of good red wine vinegar,
1 tbls of plain flour.
Hope you enjoy!
Simon @ The Little Kitchen Company