Duval grew up in south London where he studied Fine Art at Chelsea College of Art and Central St Martins. He continued his career as an artist with several solo exhibitions and together with close friends, Folayemi Brown and Jacob Fodio Todd, started The Groundnut in 2011.
Duval is co-author of THE GROUNDNUT cookbook, which was published by Penguin in June 2015. THE GROUNDNUT COOKBOOK was shortlisted for the Food and Travel Award at The Guild of Food Writers Awards 2016.
He works and lives in London.
'They have created a fun, vibrant cookbook that also evokes a powerful sense of their collective memories and diverse upbringings. But most of all, the time just feels right for African food, a cuisine too long ignored or dismissed' Observer
THE GROUNDNUT COOKBOOK
The Groundnut Cookbook is an African cookbook by friends Duval Timothy, Jacob Fodio Todd and Folayemi Brown.
They are three energetic, imaginative Londoners set to change the face of African food with their cookbook packed full of gorgeous full-colour photography and easy-to-follow, fresh and healthy recipes. Learn how to prepare classics like their namesake Groundnut Stew, and Jollof Rice, alongside innovative offerings like their Avocado Ice Cream or Puna Yam Cake. The Groundnut Cookbook will make you wonder why it's taken you this long to explore Africa's culinary gems
Discover Groundnut Stew, Jollof Rice, Butterbean Terrine, Pork in Tamarind, Cardamom Mandazi, Baked Broccoli Falafals, Yorkshire Pudding with Mango Curd and Puna Yam Cake. The Groundnut Cookbook will make you wonder why it's taken you this long to explore Africa's culinary gems.