About Us

Cooked the Way It Should Be

Jollof Rice, Egusi, Pounded Yam, and the rest of the dishes people grew up on, alongside a few fusion plates that keep the menu interesting. The menu changes every week, so there is always something new on the table.

Everything is made from scratch and portioned to a full 32 oz. Nothing is frozen.

Chef Uloma Umeano

Chef Uloma has cooked West African food for more than forty years.

Uloma Umeano hails from Nigeria. She learned to cook the traditional way, in a home where meals were made from scratch and a pot was expected to take as long as it took.

More than forty years later, she still cooks that way. No packets, no shortcuts.

Before the kitchen became the business, Uloma spent a long career in the professional world. She founded and led her own companies, worked in organizational culture and service, and spent years training and speaking. That discipline carried into the kitchen, and it is why every meal she sends out is consistent.

She is a mother first, and it shows in the food. The portions are generous because that is how she feeds her own family.

Today Uloma is bringing authentic West African cuisine inspired by her heritage to the vibrant West African community in Toronto, and to anyone else who wants to take part in the culture and try the food.

Obi

Obi runs the business side of ULOFoods and preps alongside his mother in the kitchen.

Obi grew up around his mother's cooking, so food has always been a big part of his life. He learned the basics from Mom, found his own way in the kitchen, and somewhere along the line, cooking became something he genuinely loved.

From experimenting with flavours to coming up with his own dishes, Obi brings a little bit of himself into everything he makes at ULO Foods. For him, good food is about more than just following a recipe. It's about creativity, feeling, and making something people can enjoy.