Today we’d like to introduce you to Chef Nattii.
Chef Nattii, let’s start with your story. We’d love to hear how you got started and how the journey has been so far.
First off want to give thanks to the CREATOR and THE ANCESTORS, ya know, without them nothing would be possible. I was originally born in Hampton Virginia, when I was younger my family moved out to California where I was raised till the age of 15. Around that time my family moved back to Virginia where I completed High School, later joined the army and also attended my first culinary school( Culinard at Virginia College) in Richmond VA amongst other things.
Cooking was something I grew up doing and loving. People often say, “before I could walk I was… such and such.” This is completely true for me, my parents tell me stories of how they used to have my highchair up to the stove so I can watch them create wonders that so many people, not just the immediate family loved, (in this time, as dangerous as that may sound to some), that’s was the beginning of my love for food. My mother being a native of Virginia, having a southern background, and my father being from Ghana West Africa, allowed me to enjoy the best of both worlds. A variety of flavors that come from the people of Africa and the adaptations of the Africans that are in America. Though very different, a few of the cuisines a lot of folks consume today have come from a few African countries. A lot of my love for food comes from the travels I’ve taken with my family and or alone. I strongly know the main way to learn a lot about other cultures or even your own by traveling and especially by the foods that are cooked.
Fast forward, I completed culinary school, took a job in Madrid Spain for a couple of months then later returned to working the field for a few years. I was unhappy with how I couldn’t create my own food for the people while working in the banks and hotels I used to work at. I felt that in certain parts of Virginia a lot of folks were open to African cuisine, and mainly plant-based versions and that there wasn’t much room for growth doing such cuisine. So I packed my thing and decided to move to Miami where I feel it would have better reception. It was here in Miami that attended my second culinary school at Johnson and Wales from which I just received my associates and I was also able to link with some amazing chefs, just people in general to help myself grow along this life journey and get the people the food I love cooking. I am extremely grateful for space and place I am in currently and I will only continue to excel and conquer the obstacles that are thrown in my way.
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
As one of my favorite artist Buju Banton says, “It’s not an easy road”. I would say a few road blocks I faced were, not getting the opportunities I should’ve gotten while working hard in certain companies I’ve cooked at. Other folks getting opportunities that may not have as strong of a resume or work ethic that I had at that time. Another was struggling to want to do my own food but not having an avenue to drive down in the atmosphere I was previously in. I have taken on consuming a plant-based diet, and providing that service to others over the past four to five years due to issues with my health I sustained from the army, and also the teachings of Rastafari. Also realizing the healing power of plants how they react with the body.
Even while being in Miami, I felt like you get some shade here and there, people aren’t willing to reach back out even, a lot of folks just watch your moves. But that’s everywhere. Must affi survive, won’t accept defeat!
Please tell us about your work.
As I stated my father is from Ghana, I love traveling to places of the African diaspora, so I really wanted to bring Africans home and abroad plant based versions of the foods we loved to eat growing up and also from my travels to the countries of the diaspora. I laugh at this because there’s been only a few folks that have had the chance my food, you should ask them haha. I really don’t like to put out anything I feel I haven’t perfected yet, I’m just getting started.
There are a few Ghanaian dishes I really love to make, if not just for myself and my family. A lot of recipes when finished look simple but they are intricate and delicate. My all time favorite is a dish called Red-Red. Which is black-eyed peas stewed with tomatoes and African red palm oil, hench the name Red-Red. Along with the tomatoes and palm oil, garlic, onions, ginger and habanero or bird eye peppers are added. (Some might say well that’s already plant based, to me plant based is no animal products at all, and in a lot of African especially Ghanaian cooking, we like to add dried fish or shellfish to add flavor. Also, we sometimes add chicken or fish to this dish. Which is how my dad cooked it. I simply sub with plant ingredients and spices to achieve these flavors that have come dear to us.) The beans are cooked down and usually served with wele which is fried spiced plantains and dried grated cassava we call gari. I usually serve it with some sautéed Cocoyam/taro leaves similar to spinach, or even Swiss chard with onions, tomatoes and bell peppers. This used to be one of if not my favorite thing I used to eat when I was a kid.
I feel what sets me apart is that I want to bring wholesome plant-based African cuisine to the people of the diaspora not only for them to see that a lot is connected to where they might be from, but also how much food can heal from the inside plant-based wise. There isn’t a lot to choose from when it comes to strictly African cuisine from the continent. Being in Miami it’s mostly my Caribbean brothers and sisters, I’ve met a handful of continental Africans here and there but not like I’m used to back in VA. Out of the maybe 3/4 restaurants or shops I’ve seen/been told are around and they don’t have any plant-based options.
If you had to go back in time and start over, would you have done anything differently?
I try not to think about what I would’ve done differently, what I have done, was done, no use in thinking about what you could’ve done. Think about what you can do now, how you can move forward and be the best you that you were out here to be. If I absolutely had to choose what I would’ve done, I just would do what I’m doing sooner. I’m still young but I see it as I wasn’t ready to receive the message I was supposed to in the times past.
Contact Info:
- Email: chainlinkedcommunity@gmail.com
- Instagram: @chef_nattii_
Image Credit:
@radiantsun9, @4khighfilms, @davidimuir
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