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A rich and comforting West African-inspired pot pie made with beef, chestnut mushrooms, black-eyed beans, puff pastry and a gentle hint of palm oil. A nostalgic dish that echoes the flavours of beans and bread, reimagined with modern warmth. Perfect for cosy home cooking

How Chef Dumebi Creates Flavour: Listening to Ingredients Before Cooking

A vibrant, flavour-forward jollof cooked using raw long-grain rice simmered in a reduced pepper base, served with tender suya-spiced chicken and paired with a warm, aromatic spiced hibiscus drink. Smokey Jollof rice served with seared suya-spiced chicken Serves:  4 Prep Time:  15 mins Cook Time:  35–40 mins Ingredients For the Smokey Pan Jollof 2 cups raw long-grain rice (washed once) 2 large tomatoes 2 Romano peppers 1 habanero 1 medium onion 3 garlic cloves 1 thumb-size pie

I don’t approach drinks like a mixologist.I approach them like a chef. Flavour architecture is everything. Before I even touch a shaker, I’m thinking about: Temperature as emotion Texture as memory Aroma as narrative Colour as mood Take the tamarind and ginger mocktail. On the surface, it’s simple. But in my mind, it began as a conversation between tang, warmth, and sweetness. Tamarind is bold—it arrives with intention. Ginger is the gentle fire that balances the story. A tou

Last night in my kitchen, I baked a simple shortcrust chocolate fold with vanilla ice cream for my daughter — a warm, sweet moment.

In the Life Lab kitchen, confidence grows one chop, stir, and smile at a time — where children learn through creativity and real cooking

Yam and Plantain pottage Today in Class: A Bowl of History, Warmth, and Heritage In today’s cooking class, we exp lored a dish that carries both memory and evolution — yam and plantain pottage, the kind of warm, slow-simmered comfort that feels like a hug on a cold winter afternoon. What fascinated my student most wasn’t just the flavour, but the story behind the name. In West Africa, we often use “porridge” and “pottage” interchangeably, but the word actually traces back to

A warm, colourful display of West African desserts—puff-puff, crunchy chin chin, coconut bites, and soft cassava cake—celebrates the comfort and nostalgia of African home baking. These timeless treats highlight the textures, flavours, and creativity at the heart of West African cuisine.

Discover the warmth and colour of plant-based West African cooking. From smoky tomato lentils to turmeric spinach curry, roasted yam, and a bright zobo cooler, this cuisine proves that plant-based food can be bold, comforting, and deeply cultural. Learn how simple ingredients and thoughtful spice layering can transform your everyday cooking.