Akoko is a medium-sized place serving West African food created by Chef Aji Akokomi.  They offer the same tasting menus at lunch and dinner with a shorter one also available at lunch.  There was one supplement of caviar on goat cheese cream which we ordered one of to share.  Wine or non-alcoholic pairings are available as are cocktails and wines by the bottle and glass.  We chose to try a couple of their cocktails to go with the slightly spicy, well-seasoned food.  The long space ends in an open kitchen with 6 seats at the counter, which we were lucky to get.  The only problem with counter seating is the noise of the vent hood when combined with the background music, could get to be too much if the place fills.   We were there when it opened so it wasn’t too difficult but some of the very friendly staff were soft spoken.   It’s an attractive space and good food but not as spicy as I would have expected but then the British don’t like it too spicy.   The meal starts with a ritual hand washing, for which they bring around a bowl and water to your seat.  They do have one Michelin Star.

Set-up

 

Food

Ojojo contained a yam fritter topped with a vegetable medley, boabab (African fruit/seed) and apple slice all sitting on spicy mint.  The apple slice was seasoned with citrus.  It was supposed to be one bite but there was no way that was all going in at once so I got a bite and it quickly tried to fall apart so shoved the rest in.  It was tasty with lots of texture but too much for one mouthful and too unstabe to be several bites.

 

Yassa was baked oysters in onion broth topped with onion foam seasoned with Scotch bonnet peppers.  The oysters were nicely cut up, that made it much easier to eat and the peppers did add a nice spice to the very oniony flavor.   This one was really good.

 

Moimoi was sea bream with black-eye bean sauce.  It came with pieces of steamed bread pudding.  Some red pepper sparked the sauce under the fish and along with eating them together the bread pieces were to be dipped into it.  A very tasty combo.

 

Sinasir, a supplement course, was goat cashew cream with N25 caviar.  The cashew flavored goat cheese was on a mint sauce in one dish and the smoked caviar was in another.  They came with 4 small “pancakes” that you were to use in mix and matching the ingredients.  The “pancakes” almost had stick-shen to their bite but also had a bit of spice.  The cheese was fairly mild in flavor but the smokiness of the caviar went great with the salty flavors and mint.

 

Jollof was Guinea hen, jollof sauce, Mbongo sauce alongside a large bowl of rice.  The Guinea hen was a roulade of the white and dark meat and beside it was some ox tongue, which was really tender and tasty.  The rice was seasoned with spices, tomatoes and green chives.  Lots of different combinations and mild spiciness added from a some sauce on the plate and a puree.  The proteins were tasty but I thought there was way too much rice, as it looked like it had more flavor than it did.

 

Chin Chin was ehuru with caramelized white chocolates.  This was a biscuit on a white chocolate ice cream.   The soft and creamy ice cream was topped with extra crumbs to add texture and sweetness.  It was a tasty dessert with a good aftertaste.

 

Sweets were a nut and sugar triangle that was sticky and lightly tart.  It was okay.  The dark square was black sesame fudge that was slightly greasy to the touch but cool and sweet in your mouth.  This one was much better.