It’s not always possible to know the depth of one’s ability until a challenge is staring you in the face.

A few weeks ago, when my friend Joke, contacted me to ask if I could create food art for an event, I had never done anything like that before on a large-scale.

Sure, I had a folder full of such artistic expressions on Pinterest and had pottered around with smaller projects but never for public consumption.

Fast forward to the GTB Fashion Weekend which took place between November 12 – 13, 2016 in Lagos, and Food Fashion Fusion had the opportunity to showcase its creativity for the event’s VIP Lounge.


It was tough going but with the support of my entire family; my bestie who believes that I can perform brain surgery if I put my mind to it, my husband who just wants me to “Do it!”, my parents who believe that I can perform magic, a crack team and the support of some amazing female entrepreneurs, we created some pretty unique food-fashion installations.

The process was messy and the FFF studio looked like a food hurricane passed through, threw up and the made two more passes.


We’re still cleaning up, a week after the event πŸ™‚ but we have no regrets.

We made necklaces, dresses, handbags and miniature portraits all designed with different kinds of foods. Nothing was off-limits; fresh chilis, quails’ eggs, coated fennel seeds, “Ridi”; a sesame seed snack from Northern Nigeria, all came into play to create one-of-a-kind jewelry.

But we didn’t stop there, the bags were decorated with everything from Himalayan Pink salt, cacao nibs to Craisins. These bags were crafted by the talented Haowa Bello, CEO of Maison Coquette and the onus was on the FFF team toΒ  enhance them appropriately; weΒ  think that we did well on that front. πŸ™‚

I couldn’t keep my hands of them; talk about irresistible arm candy.

Our centerpieces were Candice and Bianca; oh how these dressed challenged us. We must have used at least four different types of glue to complete these pieces. The well-tailored blank canvases were made by the talented Ronke Madariola, CEO, Kim Couture.

Demure Bianca was made up of Tapioca, Mentos,Β  and communion wafers while Candice, her fun-loving sister was made up of vibrant marshmallows, macarons and rice flakes.

Can you tell ho much we loved these dresses? πŸ™‚

We took the theme further by setting out dessert candles to lend ambiance to the place; they looked and smelled good enough to eat! In fact, we had to ensure that they remained lit so that guests wouldn’t be tempted to taste them :-).

Owambe Candles by Tes Amore was the source of these striking candles and to be quite frank, I have never met someone as invested and interested in scents and candle-making as Hajara Pitan, CEO, Tes Amore.

All in all it was a good outing and I got to meet up with some friends.


The FFF team learnt a lot from the experience and we finally got to test run what it would be like to be in each other’s personal space for almost 72 consecutive hours. It wasn’t too bad πŸ™‚

By the grace of God alone, we lived up to our name; “Food Fashion Fusion”



To know more about Owambe Candles please check out their instgram page

To know more about Kim Couture check out their instagram page

To know more about Maison Coquette check out their Instagram page

All professional photos were taken by Ikechukwu Okwechime. You can view his amazing work here