12-year-old Omari McQueen's defining ethos as a chef is convincing people that vegan alternatives are just as delightful as their meaty counterparts
Omari McQueen’s profile is rising quickly. Illustration: Eliana Rodgers It was more complicated than I thought it would be to schedule a Zoom call with Omari McQueen, a young chef who is quickly gaining fame in the United Kingdom as a leading proponent of all things vegan.
The team, which also consists of Omari’s father Jermaine, runs an impressively efficient operation: Between running an e-commerce shop, where McQueen sells vegan chip dips like Caribbean Kick , his YouTube channel Omari Goes Wild, appearances on British television, and the rigors of school, McQueen also found time to sell his first cookbook, Omari’s Best Bites, which is slated to arrive next year from Scholastic UK.
Some of his recipes are inspired by the Jamaican dishes he ate growing up — Leah’s grandparents and Jermaine’s parents are from Jamaica — while others are takes on family favorites, like a smoothie he invented whole cloth for his mom. The cookbook project is one he’s “had on his vision board,” for three years, according to Leah, who leans into the frame on our Zoom call to note that it’s only the first in a long line of recipe collections he hopes to publish.
At age 8, McQueen turned his interest into a revenue stream. He began peddling homemade dips to his siblings at precisely £2.44 apiece. Before long, with Jermaine’s help, he’d worked up official packaging, labels, and leaflets so he could participate in a children’s business fair in London, then the Catford Vegan Festival a couple of years later.
For our call, McQueen has agreed to cook his signature callaloo mix-up. It’s a favorite dish — he eats it weekly — and a recipe he’s finalized for Omari’s Best Bites. He adds olive oil, plus a few cups of diced onion and bell peppers. Meanwhile, he explains how he salt-washes his greens for about five minutes before draining, for extra flavor.
Satisfied with the texture of the greens, McQueen adds chopped tomatoes in their juices and some water, and covers the skillet to let the callaloo simmer. He’s going to serve it over rice for dinner. McQueen makes many of the family’s meals, Leah says, though McQueen cops to loving his dad’s yam balls.
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