When my mom visited London, we wanted to give her a meal she’d never forget — something special, unique, and celebratory. Akoko in Fitzrovia, a Michelin-starred West African fine dining restaurant, promised exactly that: a blend of tradition, innovation, and artistry.
Ambience & First Impressions
Walking into Akoko is an experience in itself. The terracotta-hued walls, handcrafted ceramics, and the flicker of the open kitchen immediately set the tone. Earthy yet refined, the décor feels rooted in West African tradition while remaining modern and elegant. The staff welcomed us warmly, guiding us through the evening with knowledge and enthusiasm, setting the stage for a journey through flavour.
The Pescatarian Menu
We chose the pescatarian tasting menu, and each course felt like a story in itself:
- Plantain Mosa — Orkney Scallop, Roe Yaji
A delicate plantain puff was paired with a lovely slice of Orkney scallop, topped with roe yaji. The sweetness of the plantain complemented the tender, buttery scallop, while the roe yaji added a rich, slightly spicy finish. The combination was elegant, balanced, and full of layered flavours. - Gambian Stew — Oyster, Tatase Relish
Briny, fresh oysters in a subtly spiced stew. The Tatase relish added fruity heat, creating a perfect balance that felt both comforting and inventive.
- Moimoi — Mackerel, Vatapa
The course was served in two separate parts. First came the delicate Moimoi, a steamed bean pudding that was silky, subtly seasoned, and comforting on its own. Then a plate of mackerel with vatapa arrived, rich, smoky, and layered with nutty, spiced flavours. The contrast between the creamy Moimoi and the robust mackerel created a playful dialogue of textures and tastes, showcasing skillful flavour balance and presentation.
- Yassa — Monkfish, Onion
Monkfish, firm and meaty, paired with caramelised onions in a tangy, slightly acidic Yassa sauce. Bright yet hearty, it showcased Akoko’s skill at refining traditional dishes. - Jollof Rice — Octopus, Shito XO, Purple Carrot
Akoko’s signature Jollof rice returned as a showstopper. Intensely smoky, savoury, and rich with Shito XO, it was paired with tender octopus and vibrant purple carrot, providing colour, texture, and an extra layer of umami.
- Mustard Yaji — Salt-Baked Celeriac
A surprising vegetarian course that felt like a palate cleanser yet stood on its own. The salt-baked celeriac, accented with mustard Yaji, offered warmth, earthiness, and subtle heat, rounding off the savoury portion beautifully.
Desserts
The dessert courses were inventive, refreshing, and perfectly balanced:
- Zobo — Watermelon Granita, Hibiscus
Bright, floral, and lightly tart, this granita cleansed the palate while delighting with vibrant flavours. It felt like a playful West African twist on a classic frozen dessert. - Cafe Touba — Uda, Chocolate, Coffee
Deep, complex, and warming. The aromatic spice of Uda paired beautifully with chocolate and coffee notes, creating a comforting yet sophisticated finish.
- Sweets
The evening concluded with a selection of small, delicate sweets — a playful and elegant way to round out the tasting menu, leaving each bite lingering on the tongue.
Final Thoughts
Dining at Akoko is more than a meal; it’s a full sensory and cultural experience. Every course, from Plantain Mosa to the final sweets, was deliberate, layered, and memorable. The pescatarian menu proved that even without meat, the flavours are bold, creative, and unforgettable.
For a truly special occasion, Akoko delivers on every level. My mom left delighted, and we all agreed it was a meal we would remember forever.
No Comments