When it comes to African foods, particularly West African dishes, one is spoilt for choice on food. This makes it hard to settle on one as a favourite. There’s Waakye – a rice and beans dish with many accompaniments which takes one on a discovery adventure; there’s Banku / Kenkey and Okro Stew / Soup which can be cooked to a non-slimy state; Jollof Rice, Red Red, Tuo Zaafi, Palava Sauce – Spinach or Taro leaves with melon seeds eaten, Peanut Butter Soup and many many more.

Hard to say!! Be it West African dishes or cakes and pastries, when it comes to food, it’s about creativity and experimenting with ingredients and flavours. It’s a great pleasure discovering what I can do with all type of foods.

I have had the opportunity to lead Café from Crisis London’s Black History month for two consecutive years, 2018 and 2019. To commemorate the event which is celebrated every October in the UK, for its hot meal special, the café served an African dish on every Friday under the theme, “Funky African Friday” (FAF). The event has run successful, led to me even catering for a Skylight Crisis staff meeting, and the café retailing my versatile Ghanaian chilli relish, Shito (pronounced shi-tor which simply means pepper / chilli).