In the kitchen with Cally Munchy - street food biz set up by 25 year old Ebeneezer (fourth pic in) two years back after leaving his catering agency job to be his own boss and "#justfuseit". On the menu: West African jollof boxes with kelewele, suya steak, chicken or cauli and Nyiragongo hot sauce. The dark jewelly one - 'Shi-Tuan' chilli oil and he now jars it 🙏 It's honestly one of the best dishes on the streets. Ebeneezer wants his own place soon he can put on evenings and blare out music even louder (landlords don't always let you on the streets).
Roots: My inspiration for cooking started at home. Being the eldest sibling, my role in cooking and teaching my younger siblings was important. I remember being in the kitchen with my grandma especially on Saturdays before being allowed to go out to play. It was frustrating but also interesting to see her whip up meals in short spaces of time. When I moved in with my dad and step mum, cooking became more regular, almost second nature, as important as bathing. My step-mum really did support me in the birthing of the business - I remember her and her best friends driving me in their small 7 seater car with all my equipments and ingredients to the stall, rain or shine. I am sure if she could she would have also helped out on the stall. My home cooking was taken to the next level when i went into professional catering and worked at different restaurants and street food businesses. I have always been a hands on person, it't the best way to learn".
Routes: "I was born Lagos Nigeria. I came to London when I was 7 in 2000. After college I went on to do a professional catering apprenticeship and that's where my journey into the food world began. I worked for various restaurants due to the chef agency I was with. I liked not being stuck in one place and gaining knowledge of different types of cuisines and how different companies run their business. At some stage, especially during summer the agency started offering me more street food stall opportunities which opened my eyes on the different paths and avenues one can take with food. In a street food stall, you really get a raw feel of the culture behind the food, you see the grind, the making of dishes from scratch. At one point I was working as a head chef in a restaurant whilst doing 2 other part time jobs a week and starting to do street food myself!"
Fruits: "Now i work full time on the business, trading 3 days a week plus private catering for events. Plan is to grow the street business to a stage that I can franchise it; get condiments into big supermarkets and also have a more restauranty experience where I can be more experimental. The whole idea is to get the world to have a taste of Africa, African food has so much potential to really change the style of cooking and eating. I really feel I can modernise African food to present it in a more attractive way to other cultures and to do this - through fusion".