Akokomi collaborates with Tate Modern

Chef AJ Akokomi has partnered with Tate Modern on an exclusive menu inspired by the Nigerian Modernism exhibition. 

The chef and founder of London restaurants Akara and Akoko has created an exclusive three-course lunch menu for Tate Modern's skyline restaurant. Launching on 10 October, the menu coincides with the landmark exhibition, which is the first in the UK to tell the story of modern art in Nigeria. 

Culinary inspiration

Akokomi, known for his innovative and contemporary approach to West African cuisine, has crafted dishes in direct response to themes explored in the exhibition. His menu pays homage to Nigeria's modern art movement, weaving in his personal passion for ceramics. 

The chef is particularly inspired by Nigerian potter Ladi Kwali, whose work features in Tate's exhibition. At Akoko, Akokomi has long drawn on ceramics as a storytelling medium, presenting dishes in ways that echo Kwali's artistry. 

The three-course menu is exclusively available at Tate Modern. Diners can enjoy it either à la carte (£36 for two courses and a snack) or as part of a ticket bundle combining admission to the exhibition (£56).

The experience begins with a snack of crispy plantain with aubergine yassa sauce, before the starter of BBQ prawn akara with sosu kaani (a Senegalese chilli sauce) is served. The main is Lagos chicken (BBQ poussin) with crispy skin and green pepper sauce, followed by a sweet of guava sorbet with pineapple sauce. 

Drinks include Chapman orange with lemon, lime hibiscus, sugar and sparkling water and a Jollof Bloody Mary. 

"The Nigerian modernism exhibition speaks to a spirit of innovation and identity, which is also at the heart of my cooking," says Akokomi. "I have long been inspired by the artistry of Ladi Kwali, whose ceramics embody both tradition and modernity. In the same way, I want these dishes to tell a story that bridges heritage and creativity, offering diners a chance to experience Nigerian culture not just through art on the walls, but also on the plate."

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