Initially people thought that at 16 years old, it was a phase he would grow out of but decades later and Asamani has made a business out of veganism, and is keen to spread this way of life to others. Vegans do not eat any meat-based products and animal by-products such as eggs, diary, honey. This also extends to using leather, silk, wool and cosmetics derived from animals.

Plant-based foods tend to be low in saturated fat, high in fibre and rich in antioxidants, which can combat against such health risks as obesity, heart disease, diabetes and cancer.

Other reasons for becoming vegan include a desire to lower exposure to antibiotics in meat and dairy. There are also the environmental considerations that growing feed for meat production contributes to deforestation, habitat loss and species extinction in parts of the world.

The friendly chef was inspired to make the change to veganism in his teens after attending a church meeting in Ghana which highlighted the benefits of healthy eating and drinking. “The speaker went to the extent to say that meat-eating is not our intended diet,” he said. “We are meant to eat a plant-based diet – fruit and greens – which has benefits for our health and the environment. I was so convinced that what the guy was saying was true that from there I decided to change my life.”

From there, Asamani convinced his mother to cook vegan versions of Ghanaian dishes for him. “I asked her to add vegetables and beans when she was making palm nut soup for me. I remember, when she tasted it herself, she was surprised by how nice it was even though there was no meat in it.”
However, not always satisfied that his mum was making his food to his strict vegan requirements, Asamani decided to learn to cook himself. “That made me develop a love for cooking,” he said.

He moved to the UK and trained as a chef, working initially in hotels in London before striking out with a Nigerian husband-and-wife team who launched restaurant Plant in Soho. Although the restaurant did well, high rent costs meant the eatery eventually closed down. The turning point came when Asamani secured his current spot in West Kensington.

Anyone who has ventured into his restaurant knows how busy it can become (you have to book in the evenings to guarantee a seat) and how personable Asamani is with his customers. The lunch trade is a buffet style affair, while there is an a la carte menu from 5:30 onwards. Dishes include a vegan roast, oyster mushroom & spinach raclette, and pumpkin & pine nut risotto. The dessert list includes vegan ice cream and tofu cheesecake. It is a very international menu, Asamani said.

Community man
For the first 15 minutes while I waited to interview Asamani, he was occupied with customers, dealing with supply orders and greeting his regulars and locals that would walk by and stop to say hello. He is definitely a community man and it is this attitude he embraces when sharing his enthusiasm for veganism with others.

Fad or way of life?
“I don’t use microwaves and some customers complain that we are delaying them but we have to cook the food fresh,” he said. “For me not using a microwave and not frying the food alone tells them that the food is healthy. I don’t use refined products like white rice, white pasta, and white flour either – so for me, veganism it is more than just cooking or preparing a meal – it is a lifestyle.”
His signature dishes include a stroganoff made using a tofu-style wheat-based ingredient called seitan and a sauce made from cashew nuts (I’ve had it twice – it’s really tasty). Another favourite is carrot quiche using tofu which impressed two Japanese customers.
“I remember after they had had the quiche they said: ‘we were born in tofu, grew up in tofu but we’ve never had tofu that tastes like this'” Asamani recalled. “The couple liked it so much they plan to incorporate the dish into their vegan fast food business and invited me to Japan to help with some of their dishes.”

International appeal
Asamani’s food certainly draws a mixed clientele so it is not surprising that 222 Veggie Vegan was named the best vegan restaurant in the UK in 2015 by US-based vegetarian and vegan restaurant guide the Happy Cow.

As well as attracting west London locals, it draws a mix of people from different backgrounds including India, Ghana and has a strong Rastafarian following. Despite this cultural diversity, there are no plans to introduce more Ghanaian dishes on to the menu, said Asamani, who makes it clear that his menu is international. Currently, he includes the African and Caribbean staple plantain but rather than frying it, he bakes it which has won him rave reviews from customers.

“They only use mushroom, cabbage, peppers and carrots or make waakye (similar to rice and peas) with a stew,” he said. “I want to make mine better by developing dishes based on ingredients from Ghana.”