Feyikewa Animashaun is a Nigerian-British chef and entrepreneur renowned for her innovative approach to Nigerian cuisine. Raised in Notting Hill Gate, London, she was immersed in a rich tapestry of global flavours from an early age. Her culinary passion is deeply rooted in her family’s legacy, with both her grandmother and mother being influential figures in her gastronomic journey. Initially pursuing a career in law, Animashaun earned her degree from the University of Kent. However, her true calling led her to the culinary world. She enrolled at Le Cordon Bleu, where she honed her skills before interning under Chef Cristian at La Taverna. Her travels across Southeast Asia, particularly Thailand and Cambodia, further enriched her culinary perspective, introducing her to diverse flavours and techniques. In 2018, she founded Kewa’s Kitchen in Lagos and building on her success, she launched Àjọjẹ, a curated dining experience that reimagines traditional Nigerian dishes with contemporary flair. Emphasising communal dining, seasonal menus, and locally sourced ingredients, Àjọjẹ embodies the Yoruba concept of shared meals and community. In this interview, Animashaun continues to redefine Nigerian cuisine, blending her heritage with global influences to create memorable culinary experiences.

 

 

 

What informed your style of dining?

I really love hosting people, and I love anything that brings people together, and I’ve always seen food and experience as something that goes hand in hand. I don’t believe that food is just eating. The way we all grew up, I believe most of us grew up having at least one dining experience that involved other family members. Either you were sat with your own family for dinner or with another family. Growing up, I had my grandpa’s house, every Thursday a mean exactly like Àjọjẹ. Everything served in the middle, with different meals. It was almost like starters and meals. Just wanting to recreate that sort of home away from home, connection with food and bringing people together. That’s what really informed my decision with Àjọjẹ.

At what point did you realise this was what you wanted to do, despite having a Law background?

I have always had two great loves. Law and food. I never had a point where I knew I was going to pivot. I knew I wanted to do both; it was just which one I wanted to do first. I did Law first for the security, to make sure that I had it, and I know that if I say I am tired of the kitchen, I can always go back to being a lawyer. I am called to the Bar with the Nigerian Supreme Court. It is not something that I am not interested in. I also know that the way I am doing food, I always need to be on my feet. It is something that works hand in hand. I knew I had to do both of them. But it’s just law first. I’ve always wanted to have a space to bring people together. It was something that I worked towards and built. I started with Kevwe’s kitchen, and with that I am not front and centre, I am a very shy person. Most people didn’t know who was behind the brand. But I feel that Kewa’s kitchen has gotten to a point where I can now step out and have a passion project. From building something like that to doing something where I am now more front facing.

Entrepreneurship in Nigeria is not the easiest thing and in Lagos, there’s a lot of good food. It’s sort of like you’re coming into a market where there’s a lot of good competition. What prepared you for the Nigerian and Lagos Market?

That’s a really good question, and I hope I’m answering it by saying that it’s Nigeria that prepared me for doing business in Nigeria. I don’t think you can think of all the challenges that you would face, and think of all the things that you would have to do as a Nigerian business owner. You learn as you grow. I can’t even say that I was 100 percent prepared for the things that I faced. But you experience something and then you build on it, and then you use it to grow.

What was your family’s reaction when you decided that you want to become a Chef after Law?

My mum is also in food, that is also why I am in food. She is also into catering. She has her own company which she has been running for almost twenty years. For her it was an initial fear, because she knows what she had to face. She wanted me to have more of a safety net with Law. There are so many things that could affect you as a caterer, out of your control than if I was practicing law in an office. I think she wanted that more for me. But watching everything that I have done, and how watching how passionate I am, and how much I love what I do, I think it was easier for her to relax and put those fears away. I think the first reaction was, ‘Stick with Law’, but let’s see where this will take you’ and now she’s more than supportive of what I’m doing.

Tell us about the concept behind the ambience here. How long did it take to put this together?

I was looking for the space for up to five months. I went all over Ikoyi, Victoria Island (VI), but there was no place that when I walked in, it felt like it had what I wanted. I didn’t want to compromise on high ceilings. That was what I was looking for, and if you look at the way buildings are in VI, the ceilings are not that high, even in Ikoyi. When I got to this place and I saw the ceiling, I knew it was the place, and I told them that I would really like to have the space, and once that happened and we signed everything, I would say it took less than three months for everything to come together. We worked with an amazing Interior Designer, SCA, and once we explained what we were trying to do, they took it on. It was a project for them, but they really worked well on it. They really pushed and we were able to make it a reality.

 

Knowing that you cater for a small crowd of about 12 people per time, how affordable is this dining experience?

For everything that goes into the Àjọjẹ experience and what you are getting, I believe it is very affordable. What is affordable in Nigeria is also very relative. What someone considers affordable and if they see the value in it as well, these are also two different things. When people pay for Àjọjẹ and they see the value, the number one thing they would say is I would’ve paid more for this. I believe that people who walk through our doors see the value that they are getting, and they are even willing to give us more. I believe we have also priced ourselves at a point where we haven’t completely alienated people, and it’s still open to people to enjoy. This is not an everyday experience. It is for a celebration, and people are willing to pay for a celebration. We are not an everyday restaurant.

When people come into a restaurant, the most important thing for them is the food. For you, what do you think is the biggest takeaway for Àjọjẹ?

Apart from the experience, I think it is honestly the conversations that they have around the table, and being able to let their guard now. We’ve had multiple people share really deep experiences, we’ve had people cry, and that is because they feel vulnerable enough to do that. And it is not like they are just leaving full, they are leaving with something, a piece of the Àjọjẹ experience.

What drives you as this is novel?

It all stems from my love for food and my love for people. I talk about this a lot, but I don’t think a lot of people understand where I am coming from. I am very big on experiences. It is a huge part of my personality. I believe in giving people something. I think that is my driving force.

How do you balance family and work as a chef?

Just taking each day at a time. Sometimes something has to suffer. In the work that I am doing, and in the way that I am pushing what I am pushing. What is suffering now is my personal relationships to being more present in areas that I would want to be. But I also believe that things are seasonal. It’s not going to be forever. There would be a point in my life where I can focus more on the life aspect of things. For this season that I’m in, this is what life looks like to me. Just because it’s not balanced now, doesn’t mean it won’t balance later. I believe in riding the wave, and I believe that I would land where I am supposed to land. Right now, this is the focus.