Zion’s Kitchen is an original and unique pop-up restaurant in the food industry, specialising in Afro-Fusion, they bring a combination of flavours from West Africa and Europe taking African cuisine in a whole new direction and placing it firmly on the map. This fine dining experience was unlike any other African restaurant. It wasn’t the typical Jollof rice, chicken and plantain meal but instead what was tasted was in a league of its own.
The starter seasoned chicken wrapped in spring roll pastry and spiced giant prawns on a bed of spinach and kale were delightfully welcomed. The presentation was an experience on its own, with the prawns carefully mounted in the bed of greens and the spring rolls drizzled with a aromatic sauce
The main dishes consisted of a beautifully cooked pan fried sea bass in a bed of mashed plantain and yam croquettes, black eye beans with grilled chicken served topped with ZK’s green sauce and yam slow cook topped with a mackerel sauce. Each dish had flavours that took you on a journey across Africa. The ZK sauces were reminiscent of home, with its warming spice and aroma.
After a conversation with Zion Kitchen’s founder Temi Edun, she expressed that her passion for cooking came from spending time in the kitchen with her mother as a child. Temi successfully found a gap in the market, with fine dining restaurants available for Italian, Indian and English cuisines, where was the African restaurants. Clearly there was a demand, with no chairs left empty and seats immediately filled after guest left, Zion’s Kitchen was clearly a hit.
Unlike other African restaurants Zion’s Kitchen also offered a vegan menu that boasted of delicious food including a spicy bean terrain and avocado gelato.
Each dish was brought out in perfect timing and was a talking point between my friend and I.
Congratulations to Temi and the whole Zion’s Kitchen team – we’re excited to see what the future has in store!
