Aji Akokomi on his restaurant Akoko

Opening in between the first and second lockdown, Akoko showcases the beauty of West Africa through its food. This week we speak to the founder Aji Akokomi, who tells us more about the ethos of the restaurant, the highs and lows of opening in a pandemic and the meal he would eat for the rest of his life.

We’ve officially been through a year of lockdown. How have you found it personally? 

I have personally found it to be reflective, hard at times but the long pause has provided an opportunity for the team to come together. I have enjoyed developing with the chefs, making sure that the story and traditions behind each dish is evident for all to see. 

You opened Akoko last Autumn. Tell us a bit more about the restaurant and your ethos.

Our aim is to showcase the beauty of West Africa through the ingredients, flavours and cooking techniques that are native to the region. We are a West African restaurant in London and we serve high quality produce from African and British suppliers with an emphasis on sustainability.  

And what kind of food can guests expect? 

Our menu features classic West African dishes like Jollof rice and Guinea Hen Yassa, distinctive flavoursome ingredients such as Ogiri (melon seed miso), Iru (also known as Dawadawa – fermented locust beans), Fonio (a nutritious grain native to Senegal) alongside innovative snacks like the Gambian take on grilled Oyster or Veal cheeks Bofrot; a Ghanaian savoury doughnut with a veal cheeks stuffing, dusted with sorghum and beetroot spice.

If you had to pick a favourite dish on the menu, what would it be? 

It would be the Crab Miyan Taushe soup (crab meat, ehuru spice, smoked pumpkin). The simple, humble soup has been a favourite with diners for its depth of flavour and tasty surprises – a spoonful produces an umami explosion in the mouth. 

You opened in between the first and second lockdown. Tell us more about that experience. 

It was bitter sweet. First it was the excitement of finally opening the restaurant after many years of planning, the joy of seeing the vision come alive, and then too quickly the fear of how to get through the lockdowns. We have been taking each day at a time, we have a great team of individuals all working hard, creating and developing for the reopening. We can’t wait to share the exciting new menu and drinks offering.  

What was the best part of opening your own restaurant? 

Seeing the vision come alive. 

And the hardest? 

Opening a restaurant during a pandemic. 

How have you managed to start to build up a customer base and awareness of Akoko? 

We are grateful to our customers and supporters, the endorsement is encouraging. I think our ethos to promote West African cuisine and the fact that our offering is unique is helping us to grow organically. We have a lot of content, new ingredients, new dishes, new works of art that we share via our social media, this attracts the public’s curiosity. Our PR team AKA Communications have been a pillar of support from the very beginning of this journey. 

What advice would you have for those looking to start their own restaurant? 

You must be passionate about the offering, you must want to open a restaurant for the love of serving others not for financial gains. It is important to surround yourself with excellent people. A major determinant of the success of a restaurant is the quality of the team in the kitchen and front of house.  

Finally, if you could eat one meal for the rest of your life, what would it be? 

Just one….. then it would be the Crab Miyan Taushe, apart from being delicious it is also very nutritious.  

To find out more about Akoko, visit the website here

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