Born in the UK and of Nigerian descent, Ayo Adeyemi has cooked in restaurants around the world, including Taj Campton Place in San Francisco, The Hind’s Head and The Fat Duck in Bray, and Tippling Club in Singapore. His Akoko menu draws inspiration from his travels around the world and his West African roots.
I was a passionate cook from a very early age. My mum taught me a lot about the different Nigerian flavours and how to create key cultural dishes, such as jollof rice (see recipe, p62).
Unfortunately, when it came to English food, Mum was a
