I discovered Uncle John’s Bakery on social media a while ago and like all good journalists, I did my research and found it was a London-based Ghanaian family business. As a fellow London-born Ghanaian, I was intrigued by the business but also because, I couldn’t think of a commercial Ghanaian bakery in London, unlike Ghanaian restaurants which are not uncommon, if you know where to find them.
I was keen to find out more about this business and spoke with the director, Samuel Mensah and talk about his Entrepreneur Rising Star Black British Business Award (BBBAward) nomination. Samuel took over the business, which was founded nearly 25 years ago by his parents and is named after his father – Uncle John. Following the customary ‘so when were you last in Ghana?’ chat, when you meet a fellow Ghanaian for the first time, Samuel shared insights into how this baking business has risen.
Getting started
When did you get involved in the business? In 2014 when I was 29. Before that I was building my music career as a grime / hip-hop MC and doing athletics but got injured.
Why did you get involved? I knew the business needed a solid infrastructure and wanted to use my transferable skills from being in the music industry, like networking, to take the business to the next level. I didn’t publicise that I was part of the business initially.
Courtesy of: @unclejohnsbakery
What was the solid infrastructure the business needed? We had to improve our digital presence, from our website to how we connected with our customers. I had to modernise our internal systems and build a strong team.
Were you resentful about leaving your music career behind? There were lots of things going on in the streets and I wanted to show others there are ways to make something of yourself, outside of music and sports. Having a daughter also made me realise I had to help the business, not just for me, but for later generations.
Not just for chocolate lovers, Dark Sugars is a nice spot on the famous stretch of road, know as Brick Lane, East London.
When I saw how Dark Sugars do their hot chocolate on Twitter, I made a point to go out of my way and visit them. I was keen to see if this could rival my usual Starbucks hot chocolate. To be honest, with the infectious spread of gentrification spreading through London’s urban dwellings, I’m all for independent businesses stirring up the coffee shop industry. I went down to Dark Sugars with another willing chocolate-loving accomplice :-), for the hot chocolate but was side tracked by the chocolates and ‘choctails’ (chocolate cocktails)!
This was a prime example of always being ready when you’re a blogger as you never know who you will meet on your little adventures.
After taking my own tour, buying chocolate and having some cocktails, we bumped into Paul aka ‘The Chocolate Man’, who gave us a little history of Dark Sugars – a true (African) chocolate story.
Using cocoa beans sourced from Ghana, Dark Sugars is the perfect place to chill over some quality hot chocolate or turn up the vibes with a delicious range of chocolate treats and cocktails. There are 2 locations both on Brick Lane, Dark Sugars Chocolate Shop opened in 2013 with the Cocoa House opening 2 years later.
For tasty chocolates, cocktails and indulgent hot drinks Dark Sugars is the place!
Being one of five girls, my mum insisted I learn how to cook if I wanted a man to marry me! I’m Ghanaian, but grew up in East Africa, cooking Ethiopian, Ugandan and Kenyan food for my siblings. I’ve been cooking for my family forever! Says Adwoa Hagan-Mensah, founder of Eat Jollof London.
When did you start cooking for others? At university, I cooked for friends who really liked my food. Rather than getting a traditional part-time job, I created flyers with menus and posted them around university. I got orders really quickly, then started cooking and delivering classic student meals, like lasagne. As popularity increased I introduced some Ghanaian dishes and people ordered them too, they became best sellers!
Did you study a food related degree? I went to boarding school in Bath, England, but left without any qualifications. I felt terrible, letting my parents down after they invested so much in my education. Anyway, I managed to go through clearing and get onto a Hospitality and Management course. I then converted to a Business Management degree and found out after being tested, that I was dyslexic.
Eat Jollof London – Jollof!
Our food is delicious and beautifully garnished.
Did you go straight into the food industry after university? I actually went into recruitment, but didn’t enjoy it. So, I quit that job and started a Ghanaian street food stall in what is now a very popular food hub, Broadway Market (with my boyfriend, now husband) in Hackney East London. This was 15 years ago when there was no buzz around West African food in London!
Come alone, leave with friends…My supper clubs have a networking vibe, if you come alone you won’t feel out of place. There are games, communal dining where you share a plate of food and get mingling, saysTokunbo – founder of Tokunbo’s Kitchen.
Supper Club time! @tokunboskitchen
I came out of Angel tube station and immediately tapped in the address of the Starbucks where Tokunbo and I agreed to meet. I have the worst sense of direction and only had 10 minutes to get there, so I didn’t have time to get lost!
But by anxieties where unwarranted, the Starbucks was just across the road from the station and I was 5 minutes early. I bought a herbal tea and found a table. Notebook and pen ready, red record button on my iPhone begging to be pressed. I waited for ten minutes then Tokunbo rushes in flustered and apologetic for being late. Selfishly, it made me feel more at ease because I wasn’t late lol. Anyway, after big smiles and greetings exchanged we got started…
African food is becoming more popular in the UK, why do you think this is? Social media! Our generation isn’t shy about documenting their food experiences. People create hashtags like #jollofwars, giving African food publicity!
Why did Tokunbo’s Kitchen start? My mum taught me to cook Nigerian food from a young age with the expectation that I’d be cooking for a family one day. I saw that you can do so much with it and wanted others to experience it. Friends always commented on my food and I’d spoken with a friend about getting into the street food business. So, I did it!
I love being in the kitchen, making things happen and the freedom of running my own business.
Hitting the streets – @tokunboskitchen
I do everything myself, so creating a permanent team would help. The hardest part of running Tokunbo’s Kitchen is doing festivals and market stalls – I get around 5 hours sleep, cook, set up, on my feet all day, and do the washing up!
When did you start Tokunbo’s Kitchen? In 2015 I went to a festival and queued for over an hour for jerk chicken! That’s when I thought I can definitely do this myself, and started Tokunbo’s Kitchen in September 2015.
What was your first Supper Club like? At my first supper club, I served pounded yam in a communal setting, with a big bowl of Egusi stew (the same way you would get it in Lagos). That way people can try as much as they like. Many Nigerian dishes are vegan based and we cook with palm / coconut oil.
Pounded yam and Egusi stew: @tokunboskitchen
Nigerian food is a burst of different flavours. I make a chilli sauce as a side, so people can add spice themselves – anyone can eat my food.
What do you think about ‘African fusion’ food? It’s fine, but I also like to keep food authentic especially when introducing it to a new audience. My non-African customer base is increasing, so I wouldn’t stray too far from my roots. If I did I would lose what makes me special.
What’s Tokunbo’s Kitchen ethos? Bringing people together through great food, giving them a taste of Nigeria.
@tokunboskitchen
“When people are thinking about what to have for a takeaway I want them to think of Nigerian food and say ‘Let’s go to Tokunbo’s Kitchen and have some Jollof rice’”.
Have you eaten anything interesting lately? The other day I had suya chicken and puff buns, it was like the Nigerian version of Chicken and Waffles. ‘Suya’ is the name of the popular beef snack but suya chicken is quite new in Nigerian cooking. The spice yaji used to make suya, is very versatile.
Most Popular dish of 2016 from Tokunbo’s Kitchen? My Jollof, Ayamase stew (with green chili) cooked with palm oil and Iru (locust beans). Akara, which is black-eye bean fritters, was also quite popular last year.
Jollof! Jollof! Jollof! @tokunboskitchen
What’s new in 2017? There’s a lot in the works: A meal subscription service, more supper clubs, and pop-up venues across London. My first of the year will be at Craving Coffee on 3rd February, in Tottenham, London. I’m interested in doing a series of networking talks, on running a business, women empowerment and other topics, where of course there will be good food!
No, those in the middle aren’t chunky chips…its fried yam! @tokunboskitchen
Big shout out to Life of Afua of Friday Born Designs who nominated me for a Liebster Award! I know what you’re thinking….”What’s a Liebster Award?”….
It’s the Grammy awards for new bloggers, who are nominated by their fellow bloggers to show some love and appreciation for all the hard work we put into our blogging craft!
The rules:
1. Each nominee must link back the person who nominated them
2. Answer the 10 questions which are given to you by the nominator
3. Nominate 10 other bloggers for this award who have less than 400 followers
4. Create 10 questions for your nominees to answer
5. Let the nominees know that they have been nominated by going to their blog and notifying them
The Purpose Copywriter 