Tunde Wey

Nigerian Chef Tunde Wey was invited to cook in Durham by the Center for Environmental Farming Systems, CEFS.
Leoneda Inge / WUNC

Editor's note:  This story is part of an occasional series on what area community leaders and residents are doing to balance "peace and pride" in their neighborhoods.

The restaurant at the Durham Hotel is known for its eclectic, changing menu. But on a recent day, visiting Chef Tunde Wey turned it up a notch with a first course that included cow foot, tossed in palm oil, a citrus vinaigrette, kumquats, shallots and jollof rice, a popular dish in many West African countries.