Honest, home-cooked African cuisine.

Rich, hearty soup of ground melon seeds simmered with leafy greens and assorted meats.

Smooth, draw-style soup made from ground wild mango seeds with tender meat and fish.

Traditional okra soup cooked with palm oil, peppers, and assorted meats.

Eastern Nigerian delicacy made with fresh oha leaves, cocoyam, and assorted meats.

A wholesome blend of leafy greens, palm oil, and well-seasoned meats.

Light, aromatic broth of tender goat meat simmered with traditional West African spices.

Smoky, tomato-based rice simmered to perfection, served with seasoned chicken.

A full plate of fried rice, fresh salad, sweet plantain, and tender chicken.

Boiled yam and plantain served with a savory vegetable sauce.

Soft chunks of yam cooked down in a savory palm-oil tomato sauce with greens and spices.

Sweet, golden-fried ripe plantains — a classic side that pairs with any dish.

Spiced goat head prepared in palm oil with utazi leaves and traditional seasonings.

Tender cow foot in a spicy palm-oil sauce, finished with utazi leaves and onions.

Rich tomato-pepper stew slow-cooked with tender chunks of beef.

Steamed bean pudding made from blended peeled beans, peppers, and spices — soft and savory.

Crispy bean cakes served with smooth, warm pap — a beloved traditional breakfast.

Soft, golden fried dough balls — lightly sweet and perfect for snacking.

Crunchy, lightly sweet fried pastry bites — a classic Nigerian snack.

Premium dried stock fish — a flavorful addition to any soup or stew.

Ground dried crayfish — adds rich, smoky depth to soups and sauces.

Smoky dried fish — a traditional staple for soups and stews.