From Suya to Jollof: How Nigerian dishes fuel culture and commerce, by Okojie

Tolu Okojie, known as Chef TEE, is the founder and executive chef of Greelz Inc. in Toronto. A former banker-turned award-winning grill master. He elevates Nigerian street food with a modern Afrofusion twist. Through his craft, he uses food as a cultural bridge, inspiring communities across Canada and Africa. Chef TEE has showcased his flavors at major festivals and continues to champion African cuisine on the global stage In this interview with KENNETH ATHEKAME, he shares his insight on the role of Nigerian culinary cuisine in driving economic growth through local agriculture, exports, and tourism. He also discusses his passion for reinventing Nigerian street food with a modern Afrofusion twist and how he strikes a balance between honoring tradition and embracing innovation. Excerpts:

You transitioned from banking to the culinary world. Can you share what inspired this leap and how your Nigerian roots shaped your journey?

I like to say I didn’t just leave banking food called me home. Growing up in Nigeria, food was always central to family, culture, and community. Suya nights, street food after school, Sunday rice, these moments stayed with me. Banking gave me structure and business acumen, but I always knew I wanted to tell stories through flavor. My Nigerian roots gave me a foundation of bold, unapologetic taste, and that’s what inspired me to make the leap.

How would you describe Nigerian cuisine to someone tasting it for the first time?

It’s vibrant, layered, and full of personality. Nigerian cuisine is where spice meets soul, smoky suya, jollof rice that hugs you with every spoon, pepper soup that warms the bones. It’s not just food; it’s an experience of fire, flavor, and culture.

The Nigerian food industry is one of the fastest-growing in Africa. From your perspective, what is the current state of the culinary sector in Nigeria?

It’s in a very exciting stage. Nigeria has always had a rich food culture, but now we’re seeing more innovation, better packaging, digital delivery platforms, and a younger generation of chefs reimagining tradition. The sector is growing but still has huge room for formal investment and structure.

How do you see Nigerian cuisine contributing to the Nigerian economy, particularly through local agriculture, exports, and tourism?

Nigerian cuisine is deeply tied to agriculture ,peppers, yams, rice, cassava, palm oil. By strengthening local farming, we reduce imports and keep money circulating locally. Globally, packaged Nigerian spices and ready-to-eat meals can become export drivers. And from a tourism angle, just like people fly to Italy for pasta or Thailand for street food, Nigeria can attract visitors for suya, jollof, and palm wine culture.

Many Nigerians rely on street food culture for daily meals. What opportunities exist in transforming street food into a global export without losing its authenticity?

Street food is Nigeria’s heartbeat. The opportunity lies in packaging it with consistency and hygiene without diluting its raw spirit. Think of how tacos went global but still feel Mexican at the core. The same can happen with suya, puff-puff, boli, and akara as long as we keep the flavors real.

Do you believe Nigeria has fully tapped into its culinary potential as an economic driver compared to countries like Thailand or Italy, where food boosts tourism and global recognition?

Not yet. We’re only scratching the surface. Thailand, Italy, and even Ethiopia have built national brands around their cuisine. Nigeria has the potential, but it needs coordination from government policy to private sector investment to position food as a soft-power export.

You’ve become known for reinventing Nigerian street food with a modern Afrofusion twist. How do you balance tradition with innovation?

I respect tradition first. At Greelz, our suya still tastes like suya, our jollof still tastes like home. Innovation comes in presentation, pairings, and how we tell the story. It’s about re-packaging the familiar in a way that excites both a Nigerian palate and a newcomer’s curiosity.

What role does Afrofusion cuisine play in changing global perceptions of African food?

Afrofusion shows that African food is not static; it evolves, adapts, and inspires. By blending traditional spices with global techniques, Afrofusion positions African food as trendy, versatile, and capable of standing on the same stage as French, Japanese, or Italian cuisine.

In your experience, are younger Nigerian chefs more open to experimenting with global techniques while still rooting their craft in local culture?

Absolutely. The new generation is bold. They’ll do suya sushi, jollof risotto, puff-puff donuts but they never forget where it comes from. That balance of respect and risk-taking is what will put Nigerian cuisine on the world map.

Nigerian cuisine is gaining visibility worldwide, especially in diaspora communities. How do you see food serving as a tool of cultural diplomacy?

Food is the most universal language. A plate of jollof or suya can spark conversations about culture, history, and identity. For diaspora Nigerians, food keeps us connected to home. For non-Nigerians, it’s a warm entry point into understanding who we are beyond stereotypes.

What impact has showcasing Nigerian flavors in international festivals had on how people view Africa?

It shifts perception instantly. People taste suya or Agege burgers for the first time and are blown away. It makes Africa feel modern, flavorful, and innovative — not just traditional. Food festivals become cultural showcases, where Africa is seen as dynamic and full of creativity.

Do you think the global popularity of Nigerian music (Afrobeats) can open more doors for Nigerian food on the world stage?

100 percent Afrobeats has made Nigerian culture cool globally. When people vibe to Burna Boy or Tems, the next question is, “What do Nigerians eat?” Music opens the door; food keeps people at the table.

What challenges do Nigerian chefs face in scaling businesses globally whether it’s supply chain, branding, or perception?

Supply chain is a big one sourcing authentic spices abroad can be tough. Branding is another how do you stay authentic but also approachable to a new audience. And perception people still think African food should be “cheap” street food, but scaling means positioning it as premium while keeping its soul.

How can government policies or private investment better support the Nigerian culinary industry?

Government should prioritize agriculture, export incentives, and hospitality training. Private investors can back food tech, logistics, and franchise models. Together, they can create ecosystems where Nigerian cuisine thrives both locally and internationally.

With Nigeria’s large youth population, do you see the food industry as a strong avenue for job creation and entrepreneurship?

Yes, it’s one of the strongest. From farming to processing to restaurants, food touches every layer of the economy. With the right training and capital access, young people can build food trucks, catering brands, spice companies, and global restaurants.

You’ve used food to build bridges between Africa and North America. What has been your proudest moment in this journey?

One of my proudest moments was when non-Nigerians in Toronto tried suya for the first time and compared it to world-class dining. Or when an Asian customer tasted our suya wrap and said, “I never knew Nigerian food could taste this good.” Moments like that tell me we’re shifting narratives, one bite at a time.

If you were to design a “Nigerian Culinary Roadmap” for the next decade, what three things would you prioritise?

Standardization recipes, hygiene, and service; so, Nigerian food is consistent worldwide. Export pipelines packaged spices, sauces, and ready meals on supermarket shelves. Culinary education training chefs and food entrepreneurs to see themselves as cultural ambassadors.

Finally, what advice would you give to young Nigerians who dream of turning their passion for food into a global business?

Start small but think global. Master your recipe, understand your costs, build your brand, and tell your story. Food is emotional people buy into your passion as much as your product. And never forget: the world is ready for Nigerian flavors. It’s our time.