Amai’kiye: Cooking as a Compass, Home as a Destination

- Sketch of Makola Market, Ghana 2025

There was a moment when I stood still in the heart of a bustling Makola market in Accra Ghana, the scent of fire-roasted plantains thick in the air, the rhythmic scramble of kin folk echoing through the stalls. That moment, the collision of scent, sound, and soul, reminded me of why I cook—not just to feed but to connect, to tell a story, to remember home.

Amai’kiye is not just a name; it’s my guiding star. This name bestowed to me by my late father, means remember home, and that is exactly what my food does. It’s a passport, a love letter, a bridge between tradition and reinvention. I’ve had the privilege of cooking across the world, from intimate private dinners in Beverly Hills to high-energy kitchens in Accra, Lagos, and Marrakech. Every country, every plate, has left an imprint on me, and I bring those influences to my present day hustle.

The journey has not been linear. I’ve plateaued, lost inspiration, questioned my direction. But the beauty of food is that it always calls you back. Reinvention is in the very nature of cooking—how a single ingredient can transform with time, heat, and care. Now, I’m stepping into a new season, curating experiences that tell my story through food.

This year, I’m setting my sights on a London based restaurant residency, crafting a menu that moves from the spice-laden kitchens of Nigeria to the coastal freshness of Sierra Leone. Each dish will be a chapter, each evening a journey. My state-of-the-art food truck will also take my cuisine to the streets, meeting people where they are, bringing the flavours of home to the world.

Amai’kiye is growing, and this is only the beginning.