Services

African culinary knowledge. Contemporary solutions.

Jollof Fest provides research, culinary development and strategic expertise to food companies, restaurants, hospitality groups and institutions.

From the first idea to real-world testing, we create products, menus and culinary concepts that are culturally relevant, technically practical and commercially viable.

CULINARY RESEARCH & DOCUMENTATION

Sketch of a workspace with a person writing in a notebook, surrounded by bookshelves, documents, and a laptop, emphasizing research and archiving. 
We research African ingredients, flavour traditions, cooking techniques and food cultures to document culinary knowledge and identify new, responsible applications for it.

FOOD & BEVERAGE PRODUCT DEVELOPMENT

Hand-drawn illustration of a brainstorming process for food innovation, featuring a bowl of salad with herbs, vegetables, and edible flowers in the center. To the right, a hand holding a pencil sketches a plant with leaves. Surrounding the center are notes and diagrams with keywords like 'research,' 'technique,' 'precision,' 'better for people, planet, future,' and phrases about innovation, design, testing, refining, and impact. 
We develop sauces, beverages, condiments, culinary bases and other concepts inspired by African ingredients and flavour traditions.

Our work can include concept creation, recipe development, sensory evaluation, professional-kitchen testing and adaptation for production or different markets.

RESTAURANT & MENU DEVELOPMENT

A sketchbook with botanical drawings and diagrams placed on a table surrounded by various spices and herbs in bowls and jars, along with a dish of cooked food garnished with herbs and vegetables. 
We create dishes, menus and restaurant concepts that express African culinary identity through a contemporary and commercially practical approach.

Services can include recipe development, costing, kitchen workflow, staff training and adaptation for restaurants, hotels and professional foodservice.

CONCEPT & CULINARY STRATEGY

Sketch of a business strategy discussion with diagrams, including bar graphs, a target, puzzle pieces, and notes like 'Understand the context,' 'Analyze,' 'Insight,' and 'Action plan' with two people sitting and talking. 
We help companies and institutions transform African ingredients, flavours and culinary knowledge into meaningful products, services and experiences.

Our approach connects cultural relevance with customer needs, brand positioning and operational reality.

CULINARY EXPERIENCES & CULTURAL PROJECTS

A table with culinary ingredients and a sketchbook featuring botanical illustrations and diagrams of food and drink. 
We design research dinners, tastings, workshops, exhibitions and culinary experiences exploring identity, heritage, migration and cultural exchange.

Projects can be created for companies, museums, festivals, universities, embassies and other institutions.

REAL-WORLD TESTING AT NOMAD

Sketch of a business strategy planning session with diagrams, keywords, and two people discussing at a table. 
Selected concepts can be tested at Nomad Food & Wine, our living culinary laboratory in Helsinki.

This real restaurant environment allows us to evaluate flavour, preparation methods, professional-kitchen functionality and guest response before wider application.

LOOKING FOR THE RIGHT EXPERTISE?

Services can be commissioned individually or combined into a complete development process.

Tell us what you are working on, and we will identify how Jollof Fest can contribute.

DISCUSS YOUR PROJECT