Eko Kitchen Simileoluwa Adebajo

While working in San Francisco, my interest in Nigerian cuisine had been sparked after a visit to Nigeria. One day, a friend sent me an article from the San Francisco Chronicle about a Nigerian chef, Simi, who was hosting a brunch at a new startup called Eco Kitchen. Intrigued, I reached out to her, mentioning my vegetarian diet and inquiring about vegetarian options. To my delight, Simi offered to prepare a vegan meal for me.

Excited to try vegan Nigerian food, I attended the brunch with a couple of friends. The food was fantastic—delicious, spicy, and my first different experience with Nigerian cuisine. Simi’s friendliness and the effort she put into the special vegan brunch left a lasting impression on me.

We instantly connected, and I shared stories of my trip to Nigeria. Inspired, we decided to collaborate on a food shoot to promote Eco Kitchen and indulge my curiosity about Nigerian cooking. We rented a studio in Berkeley and spent a delightful day photographing various Nigerian dishes as Simi explained her cooking techniques. It was a day filled with great food and fun, deepening my appreciation for Nigerian cuisine.