If you have an idea of African cuisine being solely home comfort food, or not as ‘glamorous’ as other eats from around the world, Shakarah, a London-based catering company, is here to show you why this isn’t the case.
From providing food at major events such as One Africa, to delicate canapés at corporate events, to making everyone happy at weddings, Shakarah does it all with style, and is more than succeeding with its aim to help the public view African cuisine in a new way.
We spoke to Temi Essien, founder of Shakarah, after an exclusive menu tasting event to find out more about the company, and what goes into making some of their most popular foods. (We highly recommend the mango sorbet and puff puff – and of course, the signature jollof rice is a MUST…)
The name ‘Shakarah’ comes from Nigerian slang meaning ‘flossy’ or ‘showing off’ – how did you decide that that was what you wanted to name your business?
I meant it to exemplify African food with an extra flair. It was a brainwave – it just came to me while listening to Fela. It’s Nigerian Pidgin English created by Fela Kuti, the great African Jazz Phenom.
What makes you so passionate about African cuisine?
I love the diversity of flavours, textures and aromas of African food, and food of the African diaspora. I get slightly frustrated at the lack of excitement and knowledge there is about our food. I’m keen to “evangelise” its greatness.
Food by Shakarah (Photo: Shakarah)
Do you think some people underestimate how varied and diverse African food can be?
I think that’s down in part to the lack of understanding of African food. People slowly have a growing awareness of African cuisine but are hesitant to try it as they haven’t much exposure to it. I think many are aware of North African food but the rest of the continent’s offerings are still a mystery. I’m here to change that.
What’s your favourite dish from your own menu?
Quail in Cameroon pepper, scent leaves and plum. Absolutely divine. It’s a particular favourite of most people and my own creation – served with the signature Shakarah jollof rice.
You catered for One Africa earlier this year – what do you enjoy most about bringing your food to celebrity guests?
They are the most amazing set of people. Honestly.
You take traditional West African foods and put a new spin on them, as well as ‘Africanising’ European foods (e.g. you chocolate and mango tart). How do you develop these fresh spins on dishes, and how long does it take you?
It’s hard to formalise it; it’s kind of like a “eureka” moment. I’ll have a flash of inspiration, then rush to the kitchen and create it. I think living in such a diverse and wonderful city such as London helps – amazing restaurants and street food.
Food by Shakarah (Photo: Shakarah)
What is your guilty pleasure food?
Shuku Chocolate ganache. Another fusion creation of mine. So, so good but so so calorific.
What’s coming next for you and Shakarah cuisine?
I’ve invested in an a Events Management company based in Putney. Part of my strategic business plan to grown the Events Catering arm of the business further. We are looking to branch into Corporate as well as planing a few pop ups. Exciting times… just watch this space.
For more information, visit shakarah.co.uk, and follow on Instagram @ShakarahCuisine, Facebook ‘Shakarah Cuisine‘ and Twitter, @TherealShakarah.
