Meet @mimierocks — one of the Top 100 Africans driving innovation, influence, and impact across the food, beverage, technology, culinary, and agribusiness sectors.
Discover the full story on our website:
#100afrofoodsawards #BFS #blackfoodstartups #100AFA26
Happy International Women’s Day!
To the amazing women on our Team &
To all Women! Making our lives colorful!
Guardians of recipes
Custodians of knowledge
We see you, we love you
#givetogain
The story of Milk continues.
From Heritage to the Future
Some places leave an impression long after you’ve gone Sebore Farms is one of them.
Set across 20,000 hectares in Mayo-Belwa, Sebore is more than a farm; it is a remarkable example of vision, discipline, and legacy. From the grazing cattle to the endless mango orchards, every part of the land feels purposeful and deeply cared for.
What makes the experience unforgettable is how seamlessly tradition and innovation coexist. Watching fresh milk move from Fulani herders into a modern automated facility producing yogurt and cheese was a powerful reminder of what is possible when local knowledge, agriculture, and long-term investment come together.
Sebore Farms is quietly building something extraordinary creating jobs, strengthening local food systems, preserving heritage, and telling a different story about Northern Nigeria through agriculture.
An inspiring experience from beginning to end. @seboregroup
Earlier this month, I was in Lagos with my Lagos family @nokbyalara , creating, refining, and dreaming.
Honored to collaborate with a James Beard Award–winning chef, @chefpierrethiam Chef Pierre, on a new menu rooted in African expression. The exchange of ideas, the quiet pursuit of perfection, the shared language of purpose—it was all magic.
There’s something powerful about shaping the future of African cuisine together, one thoughtful dish at a time.
Grateful for moments like this. ✨
This year I am big on collaborations iSA, can’t wait to see what the year brings! #lagos
Ramadan Mubarak
I hope you have been catching on for our stories.
Foods of the Quran Pop up is coming. This 14th of March!
Fresh milk. Pure stories. Endless blessings
Click the link in bio to make your reservation and enjoy the blessings of this Holy month in sha Allah .
Foods of the Qur’an
This is a faith-inspired dining experience that explores ingredients mentioned in the Qur’an and Hadith, not just as food, but as signs (āyāt) of sustenance, healing, moderation, and gratitude.
Each dish is rooted in Islamic tradition, interpreted through African and Middle Eastern culinary memory, with an emphasis on wholesomeness, balance, and barakah.
See you at our Table of gratitude.
March 7th in sha Allah
Link in bio to register and book your spot.
Thank you
An exploration of Tigernut inspired by @halimabepo
Tigernut is an ancient African tuber capable of milk, yogurt, pastry cream, dessert, and everyday nourishment.
This is what happens when we give our ingredients technique and time.
PS: I had a cold during this Voice over but it’s been seating in my drafts too long!
What more possibilities would you like to see?
Up next bread and cake 😄
Food and fragrance are sensory twins
From open flames to candlelight, plating to packaging, taste notes to scent notes.
It’s all creative craftsmanship in different mediums.
Two women-owned brands building culture in Abuja, shaping how the city gathers, tastes and remembers.
Abuja’s creative language is still forming, and we’re more than happy to flavour it!
@mimieshomemade x @lele.labs
Cooking in Red
My food begins with respect for ingredients and the stories they carry.
I work with bold African flavours hibiscus, grains, fruits, ferments not to modernize them, but to listen to them.
Tartness, earthiness, and colour are tools I use to evoke memory, culture, and intention. What I serve is meant to nourish, to educate, and to linger.
Grains of the North - A Year of Exploration
Last year, I spent time returning to the basics. Grains are the quiet backbone of Northern Nigerian cuisine.
Millet. Sorghum — dawa. Maize. Rice.
These are not just ingredients. They are systems of survival, memory, and intelligence shaped by the savannah.
In the North, grains are chosen not for convenience, but for endurance. They are drought-resistant. They store well. They feed many. They last.
Millet and sorghum thrive where water is scarce. Maize responds quickly when the rains come. Rice settles into river valleys and lowlands, marking moments of abundance and celebration. We explored these grains in their many forms, ground, soaked, fermented, steamed, dried, reimagined.
We made food, yes. But more importantly, we studied process.
Because Northern Nigerian cuisine is not built on excess it is built on knowledge.
Grains become tuwo, not by accident, but by understanding starch, heat, and timing. They become fura, kunu, masa, pap — through fermentation, patience, and technique passed down through generations.
In these kitchens, nothing is rushed. Everything is intentional.
Grains teach restraint. They teach planning. They teach how to feed communities, not just individuals.
In a region shaped by heat and seasonality, grains are security. They are portable nourishment. They are food that travels across markets, across borders, across time.
This past year of working with grains reminded me of something important: Northern Nigerian food is not simple,
it is precise. It is scientific. It is deeply rooted in environmental wisdom.
Every bowl of Tuwo carries climate knowledge. Every fermented drink tells a story of adaptation. Every grain speaks of foresight.
As we continue to document, cook, and reimagine these foods, the goal is not to modernise them beyond recognition but to honor their intelligence.
How many grains have you eaten?
Its Lonely at the Top, but that’s where Clarity is born . I started the year 2025 full of optimism, pouring time, knowledge, and patience into people I trusted. I thought shared work meant shared values. I was wrong.
Betrayal doesn’t always announce itself. It smiles, it nods, it observes. It benefits from your generosity and slowly undermines the very structure that holds everything up.
What shocked me most was who did it: people I trained, defended, and guided. Leadership strips illusions. Not everyone who wants access deserves trust, and not everyone who seems loyal actually is.
The discovery was painful, not dramatic, but deep. The kind that lingers in your chest, making you replay moments, question
Read More
/p/2025-growth-betrayal-and-becoming
Project Escape House @escapehouse_restaurant
Signed Sealed Delivered
Closing out a fulfilling chef consultation journey with Escape House Restaurant.
Working as a chef consultant, I helped shape a menu that brings together Mediterranean flavors, Asian comfort favorites, and timeless pasta classics crafted to be both creative and operationally practical.
There’s something special about guiding a team from idea to plate. Grateful for the trust, the teamwork, and the shared commitment to excellence 🍽️✨
Opening real soon this January 2026.
Thanks @nestorofthegodclass for these pictures, always amazing working with you!
