Great food and conversations as Nigerian-American chef, Tunde Wey depicts Nigeria’s economic and social divide with special menu

After this weekend, things will never be the same on the Lagos food scene as controversial Nigerian-American chef Tunde Wey returns home to celebrate The African Scramble, a special issue of Sandwich Magazine by New York-based condiment brand Sir Kensington’s. Wey, author of the cover story and Guest Editor of the magazine (alongside food writer Ruth Gebreyesus), uses his platform to discuss issues such as class disparities, racism and other social issues.

For this once-in-a-lifetime event scheduled for Sunday, December 20, 2020 in Lagos, which is an exciting part of the production of their upcoming docu-series ‘Hard To Swallow’, Wey and Gebreyesus will play host for a night where the attendees who cut-across different societal classes, will be granted access to the same festivities without bias, amidst great food, drinks and conversations about the economic and social segregation between the privileged and working classes in Lagos.

In a night of stimulating music, delicious food and drinks, great ambience and inspiring conversations which lean towards neocolonialism and its effect on countries like Nigeria, guests will be challenged to reconsider the source of Nigeria’s underdevelopment as neocolonial exploitation rather than internal incompetence.

Renowned chef, Tunde Wey, is no stranger to these gatherings. Featured in GQ, Time Magazine, NY Times, Apartmento, and The Washington Post, his dinners are considered political performance art; with some examples including charging black and white customers different prices to mirror wealth disparity in America, and selling white people $100 boxes of salt as reparations.


Akintunde Asuquo Osaigbuovo Ojo Wey, popularly known as Tunde Wey, is a Lagos born, New Orleans-based writer, activist-artist and celebrity chef who moved to Detroit, Michigan at age 16 to complete his education.

He intended to become a lawyer before realizing that cooking was his true passion. Wey’s restaurant pop-ups in New Orleans, Detroit, and Nashville, which charges white customers “reparations” prices for food, have been written about in the New York Times Magazine.

Chef Tunde Wey’, whose work focuses on racial inequity is a co-owner of Revolver, in Hamtramck, Michigan, a community table restaurant where a revolving lineup of chefs serves prix fixe, locally sourced, communal menus in the style of traditional French guesthouses. He doesn’t only cook and serve food—he also asks diners to engage with inequality in the United States.

About Sandwich Magazine:

Sandwich magazine, owned by Sir Kensington’s, Unilever’s young condiments disruptor, was born as a celebration of the often overlooked, but universally beloved culinary creation, the sandwich.

Each issue features a specific sandwich along with cultural reporting, photo essays and interviews on the most surprising and creative corners of the food world at large.

This magazine has made a total of three issues to date and Sir Kensington is set to release a fourth issue in collaboration with Tunde Wey, the author of the cover story and Guest Editor. This edition titled, ‘The African Scramble’, focuses on the economic and social segregation between the privileged and working classes in Nigeria.

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