The Flavors of Home: A Chef's Journey From Nigeria to Texas

The aroma of spicy goat stew wafts through the kitchen at Chef Point Bar & Restaurant in Colleyville, Texas, where Chef Franson Nwaeze stands over a simmering pot, carefully adjusting the seasonings. The recipe, like the chef himself, has traveled thousands of miles to reach this moment.

"In Nigeria, food was never just sustenance," Chef Nwaeze says, stirring the rich, auburn-colored stew. "It was our way of connecting, of telling stories, of keeping our culture alive."

Born during the Nigerian-Biafran War and raised in a Methodist household, he grew up watching his family transform simple ingredients into transcendent meals, even in times of scarcity. The path that led him from Nigeria to this kitchen in Texas wasn't a straight line. He arrived in America with dreams of becoming a pilot, carrying with him memories of his mother's cooking and the complex spice blends that would eventually define his culinary style.

"Sometimes life has other plans," he says with a warm smile, "and sometimes those plans taste better than the ones we made for ourselves."

This February, Chef Nwaeze is sharing these tastes of home through a special menu that reads like a love letter to West African cuisine. The Egusi Soup, a rich delicacy made with ground melon seeds and enhanced with stock fish, dried fish, turkey, and goat meat, is served traditionally with pounded yams. It's a dish that requires both technique and patience—the kind of cooking that can't be rushed. But perhaps the most telling dish on the menu is the Spicy Beef Suya. A street food favorite in Nigeria, suya is traditionally sold by vendors who guard their spice blend recipes as closely as family secrets. Chef Nwaeze's version features a complex peanut seasoning that took years to perfect, served with fresh cucumbers, tomatoes, and red onion radish that provide a cooling counterpoint to the heat.

The journey from his early days at Macaroni Grill to owning his own restaurant mirrors the immigrant experience of many great American chefs. Working alongside his wife Paula, who helped him transition from financial planning to full-time cooking, Chef Nwaeze has created more than just a restaurant—he's built a bridge between his past and present.  Each dish tells part of this story. The Black-Eyed Pea Salad, with its honey mustard dressing, represents the merging of Southern American and West African culinary traditions. The Tender Cooked Oxtail, served with spicy African sauce and coconut rice, showcases the chef's ability to elevate humble ingredients to new heights.

"When people ask me about authentic African food, I tell them authenticity isn't just about following old recipes," he explains while plating the oxtail. "It's about capturing the spirit of the cooking—the patience, the respect for ingredients, the understanding that every meal is an opportunity to bring people together."

This philosophy is evident in every aspect of Chef Point, from the warm hospitality to the carefully crafted dishes. As February unfolds, these special offerings provide not just a taste of West African cuisine, but a glimpse into the heart of a chef who found his true calling in an unexpected place.

The special menu is available through the end of February (excluding Valentine's Day dinner service), offering diners a chance to experience these unique dishes that bridge continents and generations. Reservations are recommended, as these specials tend to sell out quickly. For those lucky enough to secure a table, each bite offers more than just sustenance—it's a taste of history, both personal and cultural, served with a side of Texas hospitality.