In conversation with Tomi Makanjuola, The Vegan Nigerian

You may or may not have already read our article about Mamma Makes, the NHS charity e-cookbook celebrating recipes inspired by mums of Migrant Britain. If not, you better get reading! Mamma Makes celebrates British chefs and food influencers from black and minority ethnic communities who have the opportunity to showcase some of their best recipes, often passed down through a number of generations.

We were lucky enough to have a brief chat with Tomi Makanjuola (or The Vegan Nigerian as she is more commonly known). Tomi is one of Mamma Makes’ chosen culinary champions, so we wanted to learn more about how she leads a vegan lifestyle whilst keeping to her roots and heritage by creating, eating and sharing Nigerian cuisine and recipes, as well as finding out a little bit more about her.

How did you learn to cook?

I learnt to cook by observing my parents and by watching a truckload of cooking shows on TV when I was growing up. I also have fond memories of flipping through several of the cookbooks we had lying around at home. As soon as I was old enough to cook independently, I was experimenting, replicating and creating dishes for myself. After graduating from university, I worked at a couple of vegan restaurants in London and picked up even more specific skills and techniques for vegan cooking.

Where are you from and how has that influenced your cooking?

I was born and raised in Lagos, Nigeria. Growing up, I ate a lot of fresh, home-cooked traditional Nigerian meals, all of which I continue to cook and eat today. Even when I'm cooking meals from other cultures, I sometimes manage to slip in elements of Nigerian cuisine here and there. A good example of this is a vegan shepherd's pie I like to make, but instead of mashed potatoes I use plantain for the topping.

As a vegan cook, do you have particular substitutes that you use for staples such as eggs or for protein alternatives to meat?

Yes, I swear by tofu as an egg replacer. For baking, aquafaba is a must try - particularly for meringues, mousses and anything that would normally require egg whites. My savoury meals tend to be packed with whole food ingredients, so I like to use mushrooms and aubergine to add a meaty texture. Lentils are a great substitute for recipes that call for minced or ground meat.

Do you have a go-to dish or recipe that you always come back to?

Hands down, my go-to recipe is Jollof rice. It's an aromatic one-pot rice dish packed with blended tomatoes, peppers, onions and spices. It's a great entry recipe for anyone who wants to discover West African cuisine.

Is there one stand out ingredient that you couldn’t live without?

For me that ingredient is plantain. It's the main reason I dedicated a whole cookbook to it. Plantain is incredibly versatile, can be eaten at all stages of ripeness, and is just plain delicious.

Do you think food can tell a story?

Absolutely. At an individual level, it's a vehicle for expressing creativity - a well-executed dish can tell a chef's story. On a grander scale, food tells the story of whole cultures and civilisations.

Where do you find inspiration for new vegan dishes and recipes?

I find inspiration in almost everything. I could be walking through a food market, stumble across an ingredient I'm unfamiliar with and the wheels start spinning. I draw inspiration from traditional dishes from my culture and others; leading me to think of ways I can put my own twist on them. I also gain inspiration from visiting vegan restaurants and engaging with fellow food bloggers.

Why did you decide to be included in the Mamma Makes e-cookbook?

I decided to take part because I think it's for a beautiful cause. Proceeds will be going towards One Million Meals, a charity set up to feed NHS staff and key workers with free meals during the current COVID-19 pandemic. I was also drawn to the storytelling aspect of the cookbook - it was lovely to share about the influence my mum and grandma have had on my cooking.

Do you cook and share recipes with friends and family?

Yes, all the time. It's one of my favourite ways to bring everyone together. They're usually the first to try any of my wacky recipe ideas, and I can always count on their honest feedback. My granddad has a real sweet tooth and it's been fun to introduce him to the world of vegan cakes and desserts.

What advice would you give people looking to turn vegan, but who are worried about limited food options or recipes?

I would say to research the wide range of vegan recipes out there - food blogs, cookbooks and social media are great resources. Embrace the lifestyle at a pace that works for you and start by introducing new vegan products into your everyday cooking. Replacements such as plant-based milks, spreads, cheeses and meat alternatives are now so abundant you'll be spoilt for choice.

If you’re interested in find out more about Tomi and her recipes, head to her website or find her on Instagram, Twitter or Youtube.