Cooked daily. Spiced fearlessly.

Ground melon seeds, spinach, assorted meat & stockfish.

Wild mango-seed stew, rich and silky with goat meat.

Fresh okra, peppered seafood, palm oil.

Goat or catfish in fiery aromatic broth.

Smooth, hand-pounded — the proper way.

Garri swallow, light and warm.

Soft cassava swallow.

Party-style with smoky char, served with fried plantain.

Toasted coconut, ginger, scotch bonnet.

Curried rice with mixed veg, shrimp & liver.

Heritage rice with green-pepper stew & assorted meat.

Classic tomato pepper stew, fried plantain.

Skewered & rubbed with our family yaji spice.

Smoky, juicy, spicy.

Crisp-fried, tossed in scotch-bonnet pepper sauce.

Whole fish with onions, peppers, and lime.

Roasted goat tossed in peppered onions.

Spiced goat-head delicacy, traditional preparation.

Golden fried dough, lightly sweet.

Flaky pastry, peppered beef & potato.

Crisp turnovers with spiced beef or veg.

Black-eyed pea fritters, crisp outside, fluffy in.

Crunchy fried dough bites.

Gizzards & sweet plantain in pepper sauce.

Sweet, golden, caramelized edges.

Steamed bean pudding with egg & fish.

Roasted plantain with peanut sauce.

House-fried, lightly salted.

Hibiscus, ginger, pineapple — house infusion.

Nigerian classic: bitters, citrus, grenadine.

Spiced millet drink, lightly sweet.

Fresh tap, ask your server.

Imported Nigerian classics.