Hi Tomi! Can you tell us a little about what you do?

I’m a vegan chef and content creator who specialises in Nigerian and fusion cuisine. I run a blog called The Vegan Nigerian, which has since expanded to include supper clubs, online cooking workshops, cookbooks and online courses.

How did you get into social media and what do you enjoy about it?

I got into social media through my blog. It was a great way to further connect with my readers, show the everyday aspects of living a vegan lifestyle, and share my recipes with a wider audience.

What would be your perfect veggie or vegan recipe or dish, and why?

My perfect vegan dish would be egusi soup with pounded yam – it’s a classic, flavourful and extremely hearty Nigerian classic. I encourage everyone to look up the recipe and give it a go!

Which ingredients or foods couldn’t you live without?

I couldn’t live without plantain, rice, chillies and red peppers. My kitchen would feel incomplete without them.

Which bloggers or social media influencers do you most enjoy following and why?

There are too many to mention but I love following other bloggers and content creators who share their vegan takes on their cultural foods. I enjoy learning about different cultures and cuisines such as Iranian, Jamaican, Japanese, Moroccan and more. At the moment two of my favourites are Catherine of Plant Based RD and Tracye of By Any Greens Necessary

Can you share a recipe from your cookbook with us?

Whenever I’m asked to list my favourite recipes from Plantain Cookbook this delicious pancake recipe always makes it on the list. Plantain is such a versatile ingredient that even when it’s overly ripe, discoloured and turning to mush, it can still be used in sweet recipes such as this one. These are perfect for brunch, for dessert, or just because!