Catalonia

Barcelone

l'Espagne

I’m a West African chef based in Barcelona, cooking tradition, memory, and contemporary creativity. My cuisine is rooted in the flavors I grew up with: bold spices, slow-cooked sauces, fermented grains, and food meant to be shared reimagined through a modern way.

I’ve been cooking professionally for 5 years through Culinary School and Restaurants, later private dinners, supper clubs, workshops, and curated food experiences. My deepest training comes from inherited knowledge: family recipes, oral traditions, and the intuitive way of cooking that’s passed down through generations.

What I love most is creating experiences that go beyond the plate. I cook for people who are curious, open, and ready to discover new textures and flavors. Whether that’s a refined jollof rice, a comforting egusi, or a dish that blends West African staples with Mediterranean influences.

For me, cooking is storytelling, generosity, and intention. Every menu is designed to make people feel welcome, surprised, and deeply satisfied.

Yassa chicken croquette with Dijonnaise and caramelised onion topping.

Croqueta de pollo Yassa con Dijonnaise y cebolla caramelizada.

Yassa Chicken Croquette Amuse

Croqueta de Pollo Yassa Amuse

Fresh green plantain ceviche with zesty flavors.

Ceviche de plátano verde fresco con sabores cítricos.

Green Plantain Ceviche Starter

Entrante de Ceviche de Plátano Verde

Seabass fillet served with coconut cream.

Filete de lubina servido con crema de coco.

Seabass Fillet Main Course

Plato Principal de Filete de Lubina

Agege bread pudding with yogurt ice cream, bissap coulis, and red berries.

Pudín de pan Agege con helado de yogur, coulis de bissap y frutos rojos.

Agege Bread Pudding Dessert

Postre de Pudín de Pan Agege

A vibrant West African tasting menu blending coastal flavors, plantain, and French techniques.

Un menú degustación vibrante que fusiona sabores costeros africanos, plátano y técnicas francesas.

West African Ocean Fusion Experience

Experiencia Fusión Oceánica de África Occidental

Crispy fried green plantain served with fresh avocado.

Plátano verde frito crujiente servido con aguacate fresco.

Bannane Pessée Starter

Entrante de Bannane Pessée

Jasmine rice balls with smoked aubergine, peanut sauce, and spiced fried plantain.

Bolas de arroz jazmín con berenjena ahumada, salsa de cacahuete y plátano frito especiado.

Jasmine Rice Balls Main Course

Plato Principal de Bolas de Arroz Jazmín

A sweet coconut dessert to finish the meal.

Un postre dulce de coco para finalizar la comida.

Coconut Sogo Dessert

Postre de Coconut Sogo

A plantain-focused vegetarian menu inspired by West African comfort food and modern flavors.

Un menú vegetariano centrado en el plátano, inspirado en la comida reconfortante de África Occidental.

Plantain Garden Experience

Experiencia Jardín de Plátano

Fresh green plantain ceviche with citrus notes.

Ceviche de plátano verde fresco con notas cítricas.

Plantain Ceviche Starter

Entrante de Ceviche de Plátano

A comforting West African twist on the classic hachis parmentier.

Un giro africano reconfortante al clásico hachis parmentier.

Plantain & Minced Beef Hachis Parmentier

Hachis Parmentier de Plátano y Carne Picada

Homemade banana bread served with creamy vanilla ice cream.

Pan de plátano casero acompañado de helado de vainilla.

Banana Bread with Vanilla Ice Cream

Pan de Plátano con Helado de Vainilla

A soulful reinterpretation of West African street and home-style classics with bold, comforting flavours.

Una reinterpretación de clásicos callejeros y caseros de África Occidental con sabores reconfortantes.