A Decade of Vegan Living

In Honour of Black History Month, Nena Ubani (a.k.a. Duchess Nena) reflects on her journey with veganism, how it brought her closer to her roots and how her work has flourished with a deeper meaning

About ten years ago, I pressed play on a vegan documentary – and everything changed. It all started with Earthling. The deeper I went, the more the truth about animal agriculture revealed itself. By the end, I couldn’t look at meat the same way again. That was the day I decided to go vegan, and I haven’t knowingly eaten animal products since. 

It’s funny, because seafood used to be my weakness. Yet once I understood the cost (both to animals and to the planet) there was no turning back. What started as a difficult truth has blossomed into a decade of transformation. Not only has it shaped my career and activism, it’s also dramatically improved my health. I feel more energetic, grounded, and resilient than ever before. 

This decision changed my life forever. It gave me the courage to write books, host supper clubs, launch Vegan Melanated Magazine to amplify the voices of vegans of colour, and become the most sought-after West African vegan cooking class teacher. What a ride it has been! 

Rediscovering Igbo Food 

Through research, I discovered that my people, the Igbo people of Nigeria, traditionally ate a mostly plant-based diet. Meat only became more common later, influenced by colonialism and global travel. Learning this redefined everything for me, it meant veganism wasn’t a foreign idea imposed on my culture, but a return to something deeply rooted. I even explored this in my article for The Vegan Society, where I shared how African plant-based traditions have always been part of the story. My mission now is to remind others that our food heritage can thrive and shine in the vegan sphere. 

Witnessing Change 

When I began this journey, African vegan food was almost invisible. Today, things look very different. Plant-based cooking courses are more common, African vegan recipes are gaining visibility online, and more African restaurants are starting to add vegan options to their menus. Being part of that shift through teaching West African vegan cooking classes, hosting supper clubs, writing my books, and speaking out through activism and my magazine, has been one of my proudest achievements.  

Having said that, it hasn’t all been smooth sailing. It’s been disheartening to see the closures of some vegan restaurants, the disappearance of certain vegan products from shelves, and many celebrities stepping away from veganism in recent times. These are a reminder that the plant-based movement requires constant support, innovation, and community effort to thrive. 

Staying True to My “Why” 

Once I knew the truth about animal agriculture, I couldn’t go back. Some things are just impossible to unsee once you see them. My commitment to compassion became stronger than any craving or temptation. That clarity carried me through the early days and continues to guide me a decade later. 

Kitchen Experiments and Representation 

People act like veganising Nigerian classics is rocket science. Everything boils down to flavour and texture. Once I figured that out, my cooking took on a life of its own with new options. I experimented and this paid off. I now teach others what I learnt through my books and classes.   

In the early days, I couldn’t find African vegan food content anywhere. So, I became the representation I needed and eventually founded Vegan Melanated Magazine. I wanted melanated vegans to see their culture celebrated, not erased. Watching new creators emerge and knowing I helped widen the door still fills me with pride. 

Food, Healing and Growth 

Going vegan didn’t limit me. Instead it expanded my world. I began exploring ingredients I had once overlooked, turning meals into creativity. It also sharpened my role as a master herbalist. I leaned into “kitchen herbalism,” teaching people how herbs support fertility, energy, and healing. I carried my family’s herbal traditions into modern wellness spaces. I incorporate traditional healing herbs and spices. I now teach others to do the same – to treat their kitchen like a living pharmacy. For example: Bitter leaf for digestion, Uziza for warmth, ginger for inflammation – using food as medicine.  

The journey also strengthened me. As a Black woman, standing firm in a choice that wasn’t always understood built my confidence and resilience. It pushed me to advocate for myself, and for others, whether teaching children in junior cooking classes or creating spaces where cultural pride and wellness walk hand in hand. 

Conclusion 

Ten years in, I’ve learned that veganism isn’t about restriction or being perfect. I simply live my truth, and I hope my journey inspires others to explore their own path to compassion and connection. 

To anyone just starting out: honour your ‘why’, start simple, find your tribe or community, and remember that every plant-based meal is a small act of love for yourself and the planet. Here’s to the next decade of creativity, healing, and compassion. 

Protein-Rich West African Vegan Foods and Recipe 

West African cuisine naturally supports vegan protein needs, with staples like beans, lentils, leafy greens, awara (Nigerian tofu), and even iru (fermented locust beans). One of my favourite dishes to share is bean and yam pottage. 

Recipe: Bean and Yam Pottage 

Non-allergenic, gluten-free, and made with ethical palm oil. This is a popular comfort food and a fantastic winter warmer. 

Ingredients: 

• 2 cups cooked or canned black-eyed peas (soak raw beans overnight to reduce cooking time) 
• 2 cups yam, peeled and cubed 
• 1 medium onion, chopped 
• 2 garlic cloves, minced 
• 1-inch piece of fresh ginger, grated 
• ½ deseeded scotch bonnet (you could also use cayenne pepper) 
• 1–2 tbsp ethical palm oil 
• 2 medium tomatoes, chopped or blended 
• 1 tsp iru (optional) 
• 2 cups chopped leafy greens (spinach or ugu) 
• salt to taste 

Method: 

1. Heat palm oil, sauté onion, garlic, and ginger until soft and fragrant. 
2. Add scotch bonnet and sauté briefly. 
3. Add tomatoes, cook for 5 minutes until slightly reduced. 
4. Stir in beans and yam, coating with the tomato-ginger mixture. 
5. Pour in water to cover, simmer until the yam is tender (approx 15–20 minutes). 
6. Add leafy greens and iru if using, cook until wilted. 
7. Season with salt, serve hot. 

This stew is hearty, protein-rich, and deeply nourishing, making it a perfect comfort food and winter warmer while celebrating authentic West African flavours. 

Nena Ubani (a.k.a. Duchess Nena) is a UK-based vegan chef, master herbalist, and author. She’s the founder of Vegan Melanated Magazine and one of the most sought-after teachers of West African vegan cooking. Through her books, supper clubs, and activism, she champions African plant-based traditions and the healing power of food. Learn more at www.duchessnena.com or follow @duchessnena on Instagram.