Our Story: From West Africa to Seattle

Pat’s first job in America was owning and running a restaurant with her husband, Victor. In the early 2000s, she moved to Austin, Texas from Nigeria, leaving her home, country, and family for the first time to join her husband. Together with her husband mother-in-law, she cooked and cooked food, made memories, and served a community unfamiliar with Nigerian cuisine.

Their dishes were the first taste of Nigerian, even West African, food for many of their customers. Introducing her culture and passion to others filled Pat with contentment and pride. Now, 20 years later, in a new city, she longs for that feeling once again.

– Since her restaurant days, Pat has been a devoted homemaker, caring for her husband and three children. Now that her kids have grown up, she finds herself with more time and has decided to return to cooking. This time, she will be catering instead of running a restaurant.

– She wants to go to the people this time around, not them to come to her. By bringing her food directly to her customers, she hopes to share the warmth and richness of Nigerian cuisine with even more people. Pat envisions catering as a way to connect with diverse communities, spreading the love and culture she poured into every dish at her restaurant. She looks forward to rekindling the joy and pride she felt all those years ago, one meal at a time.

Ify’s Favorite

– Pat’s eldest child, her miracle baby, Ify, does not like bananas, but she enjoys her mother’s plantains – even when they are sweet and ripe and indistinguishable from yellow fruit. She loves her mother’s plantains with her signature breakfast dish Vegetable Eggs and with staple Nigerian dish Red Stew.

Ify thinks plantains are the perfect side dish and are delicious anyway (though she likes it best when they are unripe, fried, and crunchy like a chip)!

Vicky’s Favorite

– Pat’s mini-me, her daughter Victoria, known as Vicky all her life, loves her mother’s Red Stew. She prefers it when sweet, chunky, and fried well (but you can enjoy it spicy and thin if that’s what you like)!

When she comes home from college each semester, a hot bowl of Red Stew is the first thing she wants! Vicky recommends you eat Pat’s stew with white rice, lots of sauce, and a hardboiled egg (boiled for exactly 12-minutes she says)!

Raphael’s Favorite

– Pat’s last born, the baby of the family, Raphael, is becoming quite the chef himself, though he still loves his mother’s cooking. His favorite dish of Pat’s is Egusi Soup. He loves the flavor and enjoys it best with lots of beef and even more fufu!

Raphael says he cannot wait to learn how to make the dish himself so he can still eat when he’s off to college next year, but, for now, he’s happily savoring his mother’s Egusi.

Our Cuisine: Blending West African and Caribbean Traditions

– I remember how I felt when my children told me, “Fufu is trending,” a couple of years ago. It was a moment of pride and joy, knowing that our traditional dishes were being embraced by people all around the world. I saw people from everywhere, of every race, eating our food — my food! I loved it. I loved seeing them engaging in our culture, learning how to eat farina and pounded yam, and struggling to find the words to describe okra soup. It made me happy. I wanted to be one of those people who provide them with that new experience again, and I’m glad I’m doing it because I love my culture—I love Nigeria!

– Back home, we grow up learning how to cook with our families, picking up recipes that have been passed down for generations. My grandmother, for example, was an amazing cook. She taught me everything—not just how to mix spices or prepare meals, but to cook with heart. That’s what makes our food special.

– I started my catering business to share these flavors and stories with the world. It’s not just about serving food; it’s about inviting people into our culture and showing them the warmth and joy of West African hospitality.

Food in West Africa is about unity, remembering where we come from, and sharing what we have with others. Through my cooking, I hope to bring people together, make them feel part of something bigger, and share the love and community that’s at the heart of West African culture.

I don’t need to go viral on TikTok, but I do want to make an impact here in Washington.