Okiki

Okikioluwa(Okiki) Akinfe, attended The Royal Princes Drawing School Foundation year (2018) and, The Slade School of Fine Art (2022), before attending The Royal Collage of Art (Painting) course (2023). During, her time at the RCA Akinfe has been awarded The Basil H. Alkazzi Scholarship Award. Akinfe's work exist currently in various private collections and her recent exhibitions include The Freeland’s Painting Prize (2022), Hauntology: Ghostly Matters (Mariane Ibrahim Gallery Chicago) and, WORKS ON PAPER: 100 YEARS (Amanita New York Gallery).

An picture of Okiki Akinfe sitting ontop of a Seat, in a high contrast room in front of one of her works

Okikioluwa Akinfe, (b.1999) is a London based artist, her practice centres on creating an alternative to the conventional archive. Encompassing 'The Black lens', a subversive tool (of her own creation), that works towards avoiding stereotypes by demonstrating their absurdity. Authenticity that involves the othere’d experience as refocusing the position of the white Gaze to a Black Gaze.

The figures within her paintings are visible and un-visible, investigating placing/un, -placing ghostly Black figures in landscapes, within their own realities, on their own terms. A space in world building for these figures to exist in a non-social geographical space, paused in their own time agency, resting, in perseverance of time.

How We All Caught the Chicken Flu, Commissioned The Food Standards Agency on behalf of HM Government

In 1980s Britain, a new wave of Fast-food restaurants opened in the UK, adopting a familiar aesthetic to the previous successful American fast-food restaurants. The sudden and continuing growth of these restaurants has come from their affordability and decent quality to value ratio. Juxtaposing more traditional British high-street food, a ‘Fish and Chips’ shop, the now commonly referred to, ‘Chicken and Chips’ shop, is now the simulacrum taking precedence over the original. Consumed regularly within the UK, Chicken and Chips is now a household favourite among the average consumer in the Commonwealth, and United States. The Chicken can be barbecued or roasted but is more distinctively known for being served deep fried, often accompanied by a side of fried chips or French fries. A standard serving includes both Chicken and Chips in a small rectangular box, lined with a piece of greaseproof paper; often with a small wooden pick to eat with, a sachet of salt and pepper and never the right amount of ketchup. Other sauces or added condiments can include Mayo, Vinegar, Hot sauce, BBQ and, most notoriously, Burger sauce. Sauces are an important element of the Chicken and Chip shop experience, highlighted by American chain ‘Chick fil a’ and its named sauces. Although not available in the UK, a close equivalent to this the McDonald’s new Cajun sauce. In 2012, Chicken and Chips was added to the UK consumer basket for calculating inflation. The Market Basket/Commodity Bundle is a list of fixed items in various proportions used to track the movement of inflation in a specific market or Economy. The basket is used to track the value of currencies over a defined period, recognising Chicken and Chips as a conventional eating habit of the UK consumer since reaching over 10,000 shops in the UK alone. Its most common use is to track the progress of inflation in an economy or specific market which measures change in the value of money over time. A market basket is also used with the theory of buying price parity to measure the value of money in various places.

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PDF: How We All Caught the Chicken Flu, Commissioned The Food Standards Agency on behalf of HM Government