The continent of Africa has a distinct food culture, and its roads overflow with local food carts and eateries. African cuisine reflects decades of history of various cultures interacting within the continent, leading to its diversity of flavours and regional cuisines. This approach to cooking is one of humility and elevated simplicity which has been influenced by cultural beliefs, climate, traditional preservation methods etc.

Chef Tunde Abifarin reinterprets nostalgic African dishes with an openness towards global techniques and influences and highlights distinctly flavours of his motherland.