Ebi’s: In conversation with...

What if the food that connects you to home becomes the story you have to tell?

I’ve been thinking a lot about food as a keeper of memory.

Not simply something we eat, but something that can carry a person, a place, a history and a relationship across time and distance.

That feeling sits at the heart of my latest conversation with professor, writer, and 2025 Edna Lewis Foundation Food Writing Grantee Jessica Kehinde Ngo, author of Half Nigerian / Fully Plantain and founder of Jollof & Jambalaya Press.

What I loved about Jessica’s story is that plantain is never just plantain. For her, it became a way into questions of identity, belonging, grief, family and cultural memory. It became a portal.

And, unexpectedly, it became the beginning of a much bigger advocacy journey.

I hope you enjoy this conversation. It’s a short, sweet teaser for a really wonderfully moving memoir, one you’ll want on your bookshelf.

Davina x

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Half Nigerian / Fully Plantain is available to preorder now, with delivery in December.

In our latest episode, I’m chatting with Suzanne Zeidy and Rawah Badrawi ahead of the launch of their new book ‘Egypt: Recipes and Stories from an Ancient Land’. We discuss their journey across Egypt to showcase its perhaps lesser-known treasure: the food and food history of the many people and cultures spread out throughout this beautiful country. 

They’ve taken a clever approach to exploring and documenting by landscape, giving attention to places like the desert and mountains, which, historically, from a culinary perspective, have received less exploration. It is, in Rawah’s own words, “a wondrous meditation of history and memory”.

The recipes are accessible, easy, and trust me when I say they are delicious, and I expect to have a lot of them on repeat over the coming months.

This episode was recorded in August 2026.

I hope you enjoy our conversation.

Soundtrack: Lemongrass by 1000Handz.

In our latest episode, I’m chatting with Suzanne Zeidy and Rawah Badrawi ahead of the launch of their new book ‘Egypt: Recipes and Stories from an Ancient Land’. We discuss their journey across Egypt to showcase its perhaps lesser-known treasure: the food and food history of the many people and cultures spread out throughout this beautiful country. 

They’ve taken a clever approach to exploring and documenting by landscape, giving attention to places like the desert and mountains, which, historically, from a culinary perspective, have received less exploration. It is, in Rawah’s own words, “a wondrous meditation of history and memory”.

The recipes are accessible, easy, and trust me when I say they are delicious, and I expect to have a lot of them on repeat over the coming months.

This episode was recorded in August 2026.

I hope you enjoy our conversation.

Soundtrack: Lemongrass by 1000Handz.

A question I’ve found myself asking is: what does it mean to truly reclaim our food systems? Because food is never just food. It’s land, memory, power and possibility.

In this episode, I’m joined by Aimée Wallin, Director of the Ghana Food Movement, an organisation working at the intersection of culture, agriculture, education, and food sovereignty in Ghana.

We talk about what it means to reclaim African food systems from seed to table: protecting and valuing local indigenous crops, rethinking food education, and building spaces like the Test Cafe where tradition and innovation can sit side by side. And about the future of African food culture and the systems that sustain it.

This episode was recorded in March 2026.

Soundtrack: Lemongrass by 1000Handz.

A little context for you…

When the idea for Ebi’s first came to me, I had recently moved out of London and was trying to find a sense of belonging in my new environment and a need to care for myself and those around me.

Food was and has always been an anchor and a way for me to recreate home no matter where I am. It may not always be the exact flavours, and sometimes it’s simply the ritual of preparing a meal or gathering people to share it that nourishes me.

Food is a powerful thread that connects us all, and on those special occasions, it invites us to connect more deeply with ourselves, one another and the places we call home. Nourishing our bodies, our memories, our communities and our sense of belonging.

Food is care, and it’s incredibly powerful.

For a while, I found myself discovering many amazing Black chefs, cookbook authors, food writers and content creators. They were (and still are!) winning awards, opening restaurants, publishing books and telling new stories about Black food culture.

At the same time, I was also reaching for a richer understanding of my own heritage, wanting to learn about the people who came before us, to celebrate those shaping the present and to create space for the new voices to follow. And also, I was developing a new line of inquiry in my work around creativity and languages of care.

So, Ebi’s was born.

To preserve food histories, champion new voices, create space for learning and nourishment, and invite people into a deeper relationship with culture, memory and community.

What I’m creating isn’t simply a cookbook store; it is an archive, a gathering place and a celebration of Black food culture and creativity. And, I hope, a small act of care.

This conversation series is the next step. So, on to the podcast!

In my first episode, I was lucky enough to sit down with chef and cookbook author Lopé Ariyo for a conversation about her journey through food, the story behind her acclaimed cookbook Hibiscus, growing up between London and Nigeria, and the flavours that remind her of home.

I first came across Hibiscus when it was published in 2017; it was an incredibly inspiring moment reading it alongside the then-new wave of writers and chefs showcasing and reimagining West African food in bold and contemporary ways.

Since then I’ve been lucky enough to take part in a few of Lopé’s monthly West African cookery workshops, which I highly recommend for the ease with which Lopé demonstrates and guides the class, and in making (what can sometimes seem complex) cooking West African food simply a joy! The food is also always delicious, and all credit to Lopé for her knack of creating spaces that are welcoming, generous and rooted in community. Make sure you sign up for a class!

From freshly pounded yam and family-style suppers to the global diversity of rice, and the future of West African food, this was a beautiful conversation about memory, identity and the many ways food can bring us home.

This episode was recorded in April 2026. I hope you enjoy our conversation.

Until next time,

Davina x

Soundtrack: Lemongrass by 1000Handz.