My journey to entrepreneurship wasn’t a straight line — but it was always guided by heart. After earning a master’s degree in health care administration and building a successful career in the field, I felt a pull I could no longer ignore: a calling to share the rich culinary traditions of my Nigerian roots with the wider world.
I decided to take the leap and start Lasgidi Cafe after repeatedly hearing friends and community members say how hard it was to find African food in Phoenix. That gap sparked something in me since I was also missing that delicious taste of home. I began by cooking for small gatherings for friends and neighbors. Living in a small town, word got around and people started to request catering orders. I continued the journey, testing recipes and learning what resonated. I wasn’t just serving food; I was starting conversations and bringing culture to the table. In-home catering grew into cooking classes, pop-up dinners, tent set-up selling small bites at farmers markets and, ultimately, our food truck.
Launching a Nigerian food business in a place where most people weren’t familiar with the cuisine came with real challenges. I had to build trust and awareness from scratch. To do that, I leaned into what I knew: hospitality and education. I created pop-up dinners that didn’t just feed people but explained to them what they were eating. I hosted cooking classes that walked our customers through the dishes. I shared the story of each spice, ingredient and cooking method — through Instagram captions, printed flyers and conversations at the window of my food truck. I realized that food was my medium but storytelling was my power.
That authenticity fostered connection. Within the first year, Lasgidi Cafe had built a loyal following — not just among foodies, but among people who were craving cultural connection. My first customers came from word-of-mouth. I gave away free samples at African-owned businesses, reached out to local markets and event organizers, and asked friends to spread the word. I joined community festivals like Uncorked wine, USA Today Food and Wine, and holiday markets — making sure Lasgidi Cafe had a presence anywhere people were gathering and eating.
The response was incredible! We were soon catering for corporate events and cultural festivals across the Valley. I hadn’t anticipated that the Cafe would become a touchstone for everyone — but that’s exactly what happened. For many, Lasgidi Cafe became a soft landing — a place to hear familiar music, share stories around food and enjoy the comfort of food from home.
Innovation has always been part of my approach. I launched Jollof with Instructions as a way to bring jollof rice into people’s homes in a new way. Customers pick up a partially prepped pan and finish it themselves using my step-by-step instructions. It gives them a sense of ownership and connects them to the process. That same spirit led me to launch Chop Jollof, a live cooking and storytelling series where I invite influential Nigerians to cook with me and talk about food, culture and identity. These ideas came from listening to my customers and wanting to deepen our connection beyond the plate. I tested small versions of each idea before launching more formally, and every step was community-driven. Our community Kwanzaa event was built from those same guidelines and principles. Honoring the principles of Kwanzaa and connecting it to food and culture helped make our community event a success.
Building Lasgidi Cafe also meant learning fast — especially about the behind-the-scenes parts of business. I’ve had to deal with supply chain disruptions, city permit challenges and the constant hustle of staffing and scheduling. I remember driving across town in the summer heat because only one store carried the ingredient I needed. Every challenge taught me something — and every win reminded me why I started.
I do not do this work alone. I’ve been fortunate to hire an incredible team who believe in the mission of Lasgidi Cafe. My leadership philosophy is rooted in collaboration and empowerment. I give my team space to contribute ideas and take ownership, and I make sure we celebrate our wins together — big or small.
Today, I’m excited about what’s next. I’m actively planning a brick-and-mortar cafe and lounge in downtown Phoenix. It’ll be more than a place to eat — it’ll be a hub for culture, music and connection.
At Lasgidi Cafe, I want everyone to feel welcome — whether they grew up eating jollof rice or are tasting it for the first time. Food is a bridge between worlds, and at our table there’s always room for more.
Building Lasgidi Cafe also meant learning fast — especially about the behind-the-scenes parts of business. I’ve had to deal with supply chain disruptions, city permit challenges and the constant hustle of staffing and scheduling. I remember driving across town in the summer heat because only one store carried the ingredient I needed. Every challenge taught me something — and every win reminded me why I started.
Did You Know: There’s a friendly rivalry, dubbed the “Jollof Wars,” among West African countries, particularly Nigeria and Ghana, over which nation makes the best jollof rice.
Photo courtesy of Lasgidi Cafe
