Ikoyi, A Journey Through Bold Heat with Recipes by Jeremy Chan

  • Steamed oyster from Maorach Beag, agbalumo and hot sauce (page 60)

    from Ikoyi, A Journey Through Bold Heat with Recipes Ikoyi, A Journey Through Bold Heat with Recipes by Jeremy Chan

    • Categories: Sauces for fish; Snacks; West African
    • Ingredients: elderflower branches; grapeseed oil; honey; Chardonnay vinegar; agar agar; rock oysters; African star apples; red chillies; garlic; light brown sugar; rice vinegar; fish sauce; Scotch bonnet chiles; white Penja peppercorns; Gola peppercorns; cubeb peppercorns; lemon; marigolds; kaluga caviar
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  • ISBN 10 1838666303
  • ISBN 13 9781838666309
  • Published Apr 19 2023
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Phaidon Press

Publishers Text

Ikoyi, named as one of the World's 50 Best Restaurants in 2022, is one of the most original, flavor-driven restaurants of its time. Run by childhood-friend duo Iré Hassan-Odukale and chef Jeremy Chan, the innovative culinary mind behind the unique tasting menu, its menu is inspired by the spices of Sub-Saharan West Africa and produce from local farms and artisan producers.

The book includes narratives throughout illustrating Ikoyi’s inspiration and inception, as influenced by Chan’s experiences living, cooking, and traveling in Hong Kong, Canada, Sub-Saharan Africa, and Europe. Each recipe in this fascinating book features a story about how the dish was developed, plus the influences of seasonality and produce from local producers. This debut cookbook tells the compelling story and journey of Chan and Ikoyi, with 80 recipes that Chan has carefully developed to encapsulate bold heat: his signature style.