The Menu.

Our foundational bowl. Rich tomato base, aromatic bay leaves, thyme, and scotch bonnet. Smoky, bold, deeply satisfying.

Cooked over open flame for that unmistakable smoky bottom crust. The one people argue about. Larger portion.

Classic Jollof paired with marinated, grilled chicken thighs. Seasoned overnight in our house blend.

Slow-braised beef short rib served over our signature Jollof. Tender, rich, and deeply flavored.

Prawns, calamari, and fish fillet over Jollof rice. Coastal West Africa in every bite.

All the flavor, none of the meat. Loaded with roasted plantain, black-eyed peas, and seasonal vegetables.

Sweet, caramelized plantain slices fried to golden perfection. A West African staple.

Steamed bean pudding with peppers, onions, and crayfish. Soft, savory, and satisfying.

Creamy, lightly spiced coleslaw made fresh every morning. The classic Jollof companion.

Light, airy fried dough balls dusted with sugar. West Africa's answer to donuts.

Aromatic broth with goat meat, utazi leaves, and a blend of traditional spices. Bold and warming.

Chilled hibiscus flower drink with ginger and cloves. Tart, floral, and deeply refreshing.

Nigeria's iconic party drink — Fanta, Sprite, Angostura bitters, cucumber, and grenadine over ice.

Traditional millet-based drink, lightly sweetened with ginger and cloves. Smooth and earthy.

Still or sparkling.