When I caught up with Love Itoya, I knew this feature was going to be special — not just because of her music, but because of her roots. She’s Nigerian and Greek, and that mix alone had me excited. Two rich food cultures, two rhythms of life, all wrapped up in one artist. Love Itoya’s artistry is a fusion of cultures, and so is her food. From plantains to souvlaki, from jollof rice to chicken curry rice, her plate tells the same story as her songs: layered, bold, and impossible to ignore. I paired this feature with a batch of Nigerian meat pies. It’s the perfect way to taste the warmth, spice, and unstoppable energy of Love Itoya. Check out the recipe below! 

Born and raised in Thessaloniki, Greece, by Nigerian parents, Love’s life has always been steeped in rhythm. Her mom, a music lover, first introduced her to African dance, and MTV in the ’90s filled the house with pop and R&B. Destiny’s Child, the Pussycat Dolls, and Blue Cantrell — those powerhouse women set the tone. Then came Willow Smith’s “Whip My Hair”, and Love suddenly saw the possibility: she could do this too. By 13, she was writing her own melodies and staging living-room shows with her brother (now her manager). Her dad helped her land her first real gigs at the age of 16, and soon she was fronting bands across Greece before stepping out as a solo artist in 2019.

 

 

Love Itoya, who’s known for her groundbreaking sound, has built her career from the ground up with her family by her side. Her brother handles the business side, while her mom takes care of hairstyling. Together, they’ve taken her from Thessaloniki to major European stages, including Lithuania, Albania, and beyond, where she’s performed for tens of thousands. 

Her music is a unique blend of Afro-fusion and pop, featuring soulful melodies and layered rhythms that span the globe. Following her acclaimed single “Money Won’t Buy Peace,” Love Itoya released  “Like I Do,” earlier this year in June. The vibrant, uplifting track blends Afro-inspired rhythms with pop melodies, a collaboration with the Afro-Italian duo Two Tigers, produced by The Breed, known for their work with Anderson.Paak.

 

 

Seeing Love Itoya live is an experience: dancers, vibrant hair, bold makeup, unstoppable choreography, and a voice that commands the room. But beyond the show, what makes her special is her honesty. Every track she puts out is vulnerable and authentic to her story. She wants fans to walk away feeling seen, empowered, and unafraid to love themselves. She may still be a new artist, but she’s carving out her space, representing Black culture in Europe, and dreaming globally. With more music on the horizon, she’s just getting started. Check out her music on all streaming platforms. 

Love Itoya Linktree

 

 

 

When it comes to food, Love was quick to say she’s not really into the rougher veggies like broccoli or cauliflower. But give her peas and carrots, and she’s happy. What really lights her up, though, are the nostalgic dishes from her Greek and Nigerian roots.

From the Nigerian side, nothing beats plantain and beans — black-eyed peas cooked down in sauce with fried plantain on the side. That’s her forever dish, the one she’ll eat to the end of time. Of course, her mom also makes legendary jollof rice and fried rice with chicken, but plantain and beans always win. On the Greek side, she’s all about chicken souvlaki with oregano and lemon potatoes, as well as pastitsio (think Greek lasagna, layered with pasta, beef, and creamy béchamel)—pure comfort food.

Since moving to London, Love’s also fallen hard for curry — especially red chicken curry with garlic, spices, and rice. She still remembers the first time she tried biryani and how close it felt to the Nigerian flavors she grew up with. For snacks and sweets, it’s a mix of worlds: chin chin (a crunchy Nigerian biscuit-cookie), chocolate anything, and right now, waffles piled high with cookie-dough ice cream. And one more thing — her mom makes the best Nigerian meat pies on earth, stuffed with beef, carrots, and potatoes. Those hand pies are her forever snack.

Naturally, I had to make my own version of Nigerian meat pies for this feature. They’re golden, flaky little pastries filled with spiced beef, potatoes, peas, carrots, garlic, and onion — with hints of cinnamon, nutmeg, and cayenne for just the right kick. They remind me of Love Itoya’s artistry: bold, comforting, and totally on the go. And since she’s always moving, dancing, and creating, I can’t think of a better snack that fits her spirit.

👉 Check out the recipe below, crank up “Like I Do”, and let the flavors and rhythms collide in your kitchen. 

 

Nigerian Meat Pies

Ingredients for Dough

  • 1 cup cold butter, cubed
  • 2 cups all-purpose flour
  • 1 teaspoon golden sugar
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup cold water
  • 1 egg

Ingredients for Meat Pie Filling 

  • 1 pound ground grass-fed beef
  • 1 potato, diced into cubes
  • 1/2 cup diced carrots
  • 1/2 cup green peas
  • 1 yellow onion, chopped
  • 3 cloves minced garlic
  • 1 teaspoon curry powder
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon dried thyme
  • 3/4 teaspoon cornstarch
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup water
  • sea salt and pepper to taste

Directions

  1. To make the dough for the pies, combine flour, sugar, sea salt, cinnamon, and nutmeg in a food processor and pulse until well mixed.
  2. Add cold, cubed butter to the food processor and pulse until a coarse, sandy texture forms.
  3. Pour the flour mixture into a mixing bowl and then add water.
  4. Mix the ingredients by hand until a dough forms, then shape the dough into a disc. Wrap it in plastic wrap and refrigerate for 2 hours.
  5. While the dough cools in the refrigerator, prepare the meat filling. In a large skillet over medium-high heat, add ground beef. Break up the beef and cook for about five minutes.
  6. Add the onion, garlic, potato, peas, carrots, curry powder, sea salt, black pepper, cayenne pepper, thyme, and ginger to the ground beef, and continue cooking for an additional 6 to 8 minutes until the meat is browned.
  7. Add cornstarch to water and mix until the mixture is fully combined. Pour the water mixture into the beef mixture.
  8. Cover the pot, reduce the heat to low, and simmer for about 15 minutes.
  9. Preheat the oven to 350°F.
  10.  Line a baking sheet with parchment paper and set it aside. Beat the egg and set it aside.
  11. Divide the dough into eight equal portions and shape each portion into a ball.
  12. Roll each ball of dough into a flat circle about ¼ inch thick. Place two tablespoons of filling in the center of each circle, leaving about 2 inches of space between the filling and the edges of the dough.
  13. Fold one side of the dough over and press down on the edges with a fork to create a good seal. Brush the egg wash, which is a beaten egg, on top of the meat pie and along its edges.
  14. Place the meat pie on a baking sheet lined with parchment paper and prick the dough three times with a fork to create holes that allow steam to escape while baking.
  15. Continue following the same steps for the other seven dough balls.
  16. Bake for 30 minutes. Serve warm and enjoy!