By: Bayero Ade
Kolawole Ajayi’s journey to success is a story of resilience, passion, and cultural pride. Originally moving to the United Kingdom to further his education and career, Ajayi’s unexpected pivot to selling suya—a beloved Nigerian delicacy—has turned him into a celebrated entrepreneur. Today, he owns thriving restaurants in the UK, serving diverse customers, including members of the African diaspora.
His efforts recently caught the attention of Abike Dabiri-Erewa, Chairman/CEO of Nigerians in Diaspora Commission (NiDCOM). During a visit to Ajayi’s restaurant in Peckham, London, Dabiri-Erewa praised him for his dedication and for representing Nigeria positively on a global stage.
From Ibadan to the UK
Ajayi’s culinary roots trace back to Ibadan, a bustling city in South Western Nigeria, where he was born and raised. As the only son in a family where boys rarely ventured into the kitchen, Ajayi’s passion for cooking blossomed by watching his mother.
“I wasn’t allowed to cook much, but I would stand behind my mum, watching her prepare meals. I paid attention to everything, from peeling ingredients to adjusting the heat,” he recalls.
At just nine years old, Ajayi’s first cooking attempt—brown beans for his family—earned him praise and boosted his confidence. His time living with relatives during secondary school further shaped his skills, teaching him independence and traditional cooking techniques like making pounded yam and ogi (fermented corn pudding).
His interest deepened when his uncle opened an eatery in Osun State in 2001. For two years, Ajayi worked with a professional chef there, mastering the art of cooking and baking. “That’s where I learned to make Nigerian meat pies. Cooking is definitely in my blood,” he says.
Academic Pursuits and a New Beginning
Ajayi began his academic journey in Nigeria, earning a degree in Agricultural Economics from Ladoke Akintola University of Technology. He later moved to the UK, where he earned additional degrees in Education from Middlesex University and Business Administration from the University of East London.
While teaching in the UK, Ajayi rediscovered his love for cooking. By 2018, his part-time suya business was earning him more than half his teaching salary. Recognizing its potential, he took the bold step to focus on his culinary passion full-time.
A Suya Sensation
Ajayi’s decision paid off. Based in Peckham, a London neighborhood known for its vibrant cultural diversity, his restaurant has become a hub for African food lovers. “Peckham has a unique charm and a strong sense of community. People from outside London come here and feel connected,” he says.
Although suya—a spiced grilled meat dish—originates from Nigeria’s Hausa and Fulani people, Ajayi highlights its universal appeal. “Suya transcends cultures. It’s loved by all Africans, even though it goes by different names,” he explains.
Ajayi’s menu goes beyond suya, offering traditional Nigerian dishes like Agege bread, Banga soup, Edikaikong, Okazi soup, and Oha soup. His commitment to authenticity and quality has made his restaurant a go-to spot for Nigerian cuisine in the UK.
A Vision Rooted in Values
Ajayi credits his success to hard work, integrity, and a desire to uplift others. “I don’t cut corners. I believe in giving people reasons to succeed and creating value through my work,” he says.
From his humble beginnings in Ibadan to becoming a celebrated chef and entrepreneur, Kolawole Ajayi’s story is a shining example of how embracing one’s roots can lead to global success. Through suya, he has created a bridge between cultures, sharing a taste of Nigeria with the world.
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