Give us a short background of your journey from regulation to being a chef.
Feyikewa Animasaun: My identify is Feyikewa Animasaun, and I’m each a chef and a lawyer. I based Kewa’s Kitchen first, adopted by Ajoje, which has grow to be a major a part of my life. My educational journey started within the UK, the place I studied regulation, and after college, I returned to Nigeria to proceed my authorized schooling. I used to be known as to the bar in Nigeria, a milestone that solidified my basis in regulation.
My path to meals wasn’t a sudden shift or pivot from regulation. As a substitute, it’s been a twin journey. Equally captivated with regulation and equally captivated with meals. From the beginning, I knew I wished to ascertain a powerful base with my regulation diploma earlier than totally diving into my culinary ambitions. Nonetheless, I don’t see my authorized profession as over. I’ll in all probability return to it in some unspecified time in the future. For now, meals has taken heart stage, however regulation stays an important a part of who I’m.
After ending regulation college, I noticed a chance to formally hone my culinary expertise. I enrolled in culinary college, a call that marked the second I selected to pursue my meals goals wholeheartedly. That’s when Kewa’s Kitchen got here to life. I seen a spot available in the market for high quality catering at weddings, occasions, and after-parties in Nigeria. Kewa’s Kitchen stuffed that area of interest, providing not simply occasion catering but in addition lunch supply providers to places of work. It was about constructing a model that individuals might depend on for scrumptious, well-executed meals.
As soon as Kewa’s Kitchen stood by itself as a strong model, I turned my consideration to Ajoje, my ardour challenge. Ajoje is greater than a enterprise—it’s an extension of my id and values. It’s now evolving right into a model in its personal proper, however its roots lie in my lifelong love for meals and neighborhood. Regulation and meals have at all times coexisted in my life. Consider it like learning a number of topics at school: you prioritize one by one. Proper now, meals is my focus, however regulation isn’t removed from my thoughts.
Are you able to give an instance of when your talent set in regulation applies to your work as a chef?
Feyikewa Animasaun: One space of regulation I’ve at all times been drawn to is mental property regulation—it’s the place I wished to specialise. When folks take into consideration meals and cooks, they sort of overlook that you’re a artistic that additionally wants safety. This attitude shapes how I run my companies.
As an example, I take advantage of my authorized data to safeguard my recipes, branding, and authentic concepts—although defending meals creations might be difficult. It’s additionally in regards to the sensible aspect: drafting contracts with workers and companions to make sure readability and equity. My background lets me be part of authorized conversations confidently, slightly than being blindsided by them. It’s much less about day-to-day cooking and extra in regards to the backend—guaranteeing my artistic and enterprise pursuits are safe.
So Ajoje is the model. What does it imply to you, and why is it so vital to construct an area centered round communal eating?
Feyikewa Animasaun: Ajoje means all the things to me—it’s my life’s work. “It’s a mirrored image of my life’s work,” I say. It’s very a lot a mirrored image of me as an individual if you enter the house. It’s not only a eating expertise; it’s a journey that mirrors my upbringing and passions. Rising up in England, I used to be surrounded by numerous cuisines, sparking my love for meals, recent substances, and creativity. Ajoje is the place I categorical that love, mixing Nigerian traditions with world influences.
The house appears like dwelling—intimate and welcoming, with a communal desk that invitations connection. The decor mixes fashionable and conventional touches, reflecting my model and Ajoje’s id. Each element is curated to foster neighborhood. “When you deliver folks collectively, meals isn’t solely the point of interest,” I say. One thing magical occurs past them sitting down and consuming. Strangers sit family-style, sharing meals and tales, typically leaving as associates. That’s the guts of Ajoje: meals, neighborhood, and connection.
You’re balancing custom and innovation. Are you able to stroll us via your thought course of for one in every of your signature dishes?
Feyikewa Animasaun: Two aspect dishes actually seize what Ajoje is about: charred broccoli with chili oil and roasted carrots. The broccoli begins with its chili oil, impressed by Southeast Asian flavors from my travels. The chili oil takes inspiration from a whole lot of areas of Southeast Asia, however what’s fascinating is that we use Iru within the chili oil. Iru, a fermented locust bean, is a Nigerian staple— it has a novel odor we usually make enjoyable of as youngsters however full of umami. It transforms the oil, including depth to a vegetable many keep away from. Paired with charred broccoli, it’s a dish folks rethink and love.
The roasted carrots are easier however simply as putting. Individuals simply sort of look down on carrots, however what we do at Ajoje with the carrots could be very easy. We season them with salt, roast them with fermented honey, and spice them with coriander and cumin seeds—flavors from Thai or Indian cuisines, not native to Nigeria. This elevates a humble vegetable right into a menu mainstay, a favourite since day one. Each dishes mix the conversant in the surprising, displaying how innovation can honor custom.
Are you considering of increasing from one location, and in that case, how will different branches preserve the worth of the model?
Feyikewa Animasaun: Growth is on my thoughts this yr, however I’m taking it sluggish. What’s so distinctive about Ajoje is how intimate it’s. I’m attempting to verify we don’t lose the core of what Ajoje is. Individuals love its homey really feel, and I don’t need development to dilute that. Many companies rush to capitalize on success, however I’m okay leaving cash on the desk if it means staying true to the imaginative and prescient.
I’d like to see Ajoje in different Nigerian cities or past, nevertheless it has to develop organically. There’s no blueprint for this idea, so I’m learning what folks love about it and exploring methods to adapt it with out shedding its soul. It’s about persistence and preserving authenticity over fast earnings.
What had been the challenges confronted opening an institution like this within the coronary heart of Lagos?
Feyikewa Animasaun: Opening Ajoje wasn’t with out hurdles, however they unfolded in phases. The most effective factor for us was having all the things prepared by the point we wished it to be prepared. In Nigeria, timelines slip—two months grow to be 4 on account of development delays or kitchen fabrication setbacks. These had been the massive ones: getting the house and gear proper took longer than deliberate.
I designed Ajoje to keep away from basic restaurant pitfalls, preempting challenges with a non-traditional construction. That foresight smoothed the launch, making it much less chaotic than it might’ve been.
You talked about altering your menus with the seasons. How typically does the menu change, what components have an effect on it, and the place do you supply your substances?
Feyikewa Animasaun: I take advantage of a calendar to trace seasonal produce. We at the moment have a calendar that tells me when produce goes to be in season. Take mangoes for instance, I really like them in savory and candy dishes, however when their season ends, we shift gears. Similar with agbalumo (African Star Apple). As seasons wind down, we develop new recipes, unveiling menus like our upcoming September one. It’s about conserving substances recent and constant.
I supply from Mile 12 Markets, Makoko, Regulation Faculty, Beneath the Bridge, and unbiased farmers. Nigeria’s artisanal producers amaze me—native broccoli, strawberries, and honey from beekeepers I didn’t know existed rising up. It’s been a pleasure discovering and showcasing this high quality.
A superb restaurant is pretty much as good as its cooks. How do you’re employed together with your workers?
Feyikewa Animasaun: The Ajoje staff is totally wonderful. From cooks to kitchen assistants, they’re a blessing. They purchase into Ajoje’s imaginative and prescient, despite the fact that it’s new to them. Once we roll out a menu, we style all the things collectively, and so they give suggestions. At first, the flavour profiles throw them—unfamiliar mixtures—however as soon as they get it, their creativity shines.
My favourite half is seeing them take recipes additional. Like with our fish dish—they tweak substances, balancing it their method. It’s not simply my imaginative and prescient; it’s a collaboration the place their concepts elevate the meals.
The eating expertise contains query playing cards for interplay. How vital is that?
Feyikewa Animasaun: The questions on the desk are actually on the coronary heart of the expertise. They spark conversations amongst strangers, making Ajoje greater than a meal. We’ve had wonderful tales of individuals assembly and friendships growing. Households reconnect, and new bonds kind—all from these playing cards. It’s about feeling linked, not simply consuming.
So Ajoje has birthed true friendships from strangers?
Feyikewa Animasaun: Completely. We get that on a regular basis. Social dinner friends have met up later in locations like Abuja, and I’ve made every day associates from the desk myself. We’re nonetheless ready for the primary Ajoje couple or child, however the connections are actual and lasting.
How straightforward is it to ebook a ticket and expertise this communal eating?
Feyikewa Animasaun: We don’t purpose to be unique—restricted seats simply include the idea. We’re attempting to make sure extra folks have entry to Ajoje. We’re boosting social dinners—the place strangers purchase tickets to dine collectively—from as soon as per week to presumably three. With the brand new menu in September, we’ll provide extra dates. Proper now, it’s personal bookings solely as the present season ends, however quickly, tickets shall be up for grabs.
Are the costs public?
Feyikewa Animasaun: Sure, social dinner tickets undergo TixAfrica, with costs listed there. You can even ebook through WhatsApp, the place we ship particulars. Costs are on our web site and Instagram tales too—we don’t submit full menus on-line, simply the necessities.
When you might invite anybody, residing or lifeless, to Ajoje, who wouldn’t it be and what dish would you serve them?
Feyikewa Animasaun: Anthony Bourdain tops my record. I’d like to see how he would interpret Ajoje. I’ve adopted his profession, impressed by his meals and storytelling. His Nigeria go to years in the past caught with me—I want I’d met him. I’d serve him the charred broccoli with Iru chili oil, curious what he’d make of its daring flavors and the communal vibe. He’s any person I’ve actually appeared as much as. Sharing Ajoje with him can be a dream.
