Chefrican is an entertainment lifestyle TV program that features the preparation of African dishes with a modern ‎twist



has a background in Law and Business and spent over a decade working in Corporate America and Nigeria in the management consulting and investment banking sectors. She switched careers to pursue her passion for baking, cooking and home entertaining with the creation of her companies: Cupcake Couture Lagos (which provides retail and corporate clients with premium baked goods) and Uzo’s Food Labs (which provides consulting services to the food, beverage & hospitality industry, cooking classes and demos to individuals and corporate’s, food writing and other associated services).

In addition to her degrees in Law and an MBA, she holds an Advanced Diploma in International Hospitality and Tourism from the Institute of Hospitality in the UK and has attended a number of food related courses from institutions in the United States. She is very passionate about the concept of “From garden to table” and is an avid gardener experimenting with growing a wide variety of vegetables and creating recipes from her harvests. She is currently working on exciting media and merchandising projects for 2015.

Social media handles:




Twitter: @uzosfoodlabs

Instagram: @cupcakecouturelagos



Healthy Options by Ted is a healthy food delivery company that offers a variety of healthy food options for anyone looking to live and maintain a healthy lifestyle. Founded in February of 2014, the company first started with delivering salads and also offering juice detox options. Now we have expanded into making hot meals, weight loss consulting and meal plans. Our menu now ranges from simple vegetarian salads to hot lunches like grilled tilapia and also snacks like granola bars and coconut cake.

The HOBT philosophy is “Healthy eating does not have to be boring”. We believe in creating delicious healthy meals that will support this lifestyle change.

About Temidayo ABUDU (TEDO)

Ted is the founder of Healthy Options by Ted. She started the company after finding there were very few affordable healthy food options after moving back to Nigeria. From being on her own transformation into a healthier lifestyle, Ted’s products and services offered promote the HOBT philosophy that it’s not a diet but a lifestyle change, that does not at all need to be boring.

Social media handles:

Instagram – @healthyoptionsbyted

Twitter – @healthy_ted



Nigerian by birth, Tolu grew up in a close-knit family of four. Having a Bachelor’s Degree in International Business Management from the University of Wolverhampton. Whilst in school getting his degree, Tolu built his experience base as a working sous chef in the United Kingdom.

In 2008, the 21 year old Tolu took the bold step of setting up one of the 1st Nigerian owned intercontinental restaurants. La Saison café and

restaurant located in Ikoyi served some of the most sought after recipes such as the ingenious dodo  special and funky-noodles along with

friend and long-time business partner, Tosan Jemide (Cakes By Tosan).

 Tolu Eros now popularly known as Chef Eros completely immersed himself in the Food and Beverage Industry designing and building other kitchens, restaurants, cafes and lounges like the recently opened Bay Lounge, Restaurant and BeeHive both located in Lekki Peninsular Phase 1.

 In January of 2012, Chef Eros started Cookie Jar, a bakery that delivers a range of freshly made gourmet cookies, cakes and cupcakes and other confectioneries. Cookie Jar’s products are made from a combination of world-class ingredients but stay proudly Nigerian.

Chef Eros Catering is another division that was recently opened in 2014. It is a culinary service company that caters to more than just your gourmet food needs, but also, a host of other services such as food styling, food photography, menu creation

and commercial kitchen layout & design.!

Chef Eros is currently the Chef Ambassador for German home Appliance brand “Miele” in Nigeria where he demonstrates the functionalities of the finest of kitchens, provides fine dining catering experiences in a live cooking environment to intimate numbers of guests, and conducts

cooking classes in the state of the art kitchen in Victoria Island, Lagos.

He is also currently the feature chef on NdaniTv’s Cooking show – Dishing out. Chef also features in Ebonylife TV cooking show “Chefrican”.

Chef Eros is also working on his first cook book which showcases his Afropolitan cuisine style and quick simple dessert susing Miele appliances.

You can catch up with Chef Eros every 1st and 2nd Saturday on his radio show called “Food Talk” which airs on 99.3 Nigeria Info 8am,

where he talks about the happenings in and around the Nigerian culinary industry and the kitchen as a whole.

Social Media handles:


Matse Uwatse-Nnoli, popularly known as “MATSE” is a multi-talented, multiple award winning media personality (Radio/TV), compere,  entrepreneur and food blogger. Her passion for food and the art of cooking gave birth to which is a melting pot for food and drink enthusiasts.Matse believes in making Nigerian and African food more appealing and simplified to a global audience.

Social media handles: 

Twitter: @matsecooks

Instagram: @matsecooks (it has double “S”)



EKAETE (Laura Crave)

Laura Okpn aka Laura Crave is the founder of Clean plates catering, is located in Lagos, Nigeria and seeks to offer local delicacies and continental fusion menu options to the society.

Clean plates serves exclusive and private parties of 25-200 people with high end dishes that are currently available in Nigeria.

We also offer customized menus for home/office delivery and dietary meal plans which consist of exciting, creative and delicious healthy food options.

Clean plates catering offers  a large menu repertoire, from traditional classics, continental favorite to creative inventions. We always tailor any menu to suit your taste, budget, ideas or themes .


To be a service-based company with the  primary goal of always exceeding our customer’s expectations by creating 5 star meals at rock bottom prices.

Social Media Handles:

instagram: @lauracrave



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All men are created equally; certainly not all chefs. Bola Aaron, as he is fondly called, was born with a gift.

Born and raised in the frenzied city of Lagos, Nigeria, the last child in a family of four boys, it seemed as though a grand design had been set in place by destiny for Bola to bear the burden as the cook of the house of the house. Oh, what a pleasant burden it was to endure! With the guidance of his mother, a charming, fiery woman and remarkable cook herself, Bola began to hone his innate talent at the tender age of eight (8).

Adventurous as all Sagittarius are, he begun to probe and experiment with this new found passion; inspired by nature and the outlandish recipes he saw on Food TV. Equally interested in his budding passion, his family allowed him to explore his dreams and they were wowed by his amazing growth.

His signature style has evolved into a distinct fusion of “Afro-Euro-Asian” cuisines; one that has left many enthralled by his sheer innovativeness. He has won several competitions and by engaging his peers, he has become a better chef than ever.

After his study at the University of Lagos where he studied Cell Biology and Genetics, he journeyed to NYSC camp at Kebbi State where he also won the cooking competition. Afterwards, he worked as a lecturer at the School of Nursing. His training as a geneticist has extended his wealth of knowledge to include nutrition and healthy eating.

To Bola, cooking is an art: one that expresses his person and experiences that enables him tell a story with blissful meals that relate to the world the beauty of life. Bola expresses this art in unique forms with an eye for dressing, presentation and unmatched oratory.

In 2007, inspired by a desire to highlight the gourmet in regular Nigerian dishes; he set up his catering outfit – Avant-garde Cuisines. With that platform, he has created culinary expressions for companies like JMG Generator, Nigerian Breweries, University Of Lagos and Integrated Business Strategies(IBS); where he worked as a trainee business strategist, which is being inpacted into his business. He also caters to an exclusive set of individuals.

He concluded his first major food exhibition in 2012, themed ‘fundamentals are the basics of fun’ where he thrilled his audience with mouth watering hors d’oeuvres. He also taught them on culinary issues such as ‘flavour profiling’, ‘wine seasoning’ and ‘Basic/ Mother sauces’.

He teaches classes regular on Chinese, French and African cuisines.

He currently works as an in-flight Chef in an international

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