Sumptuous African Restaurant Menu

A cow foot special delicacy, slow-cooked until tender, then mixed in a thick, creamy sauce made with palm oil, garnisheed with utazi leaves, ehuru (African calabash nutmeg), and a blend of spices. It has a bold, aromatic flavor with a slightly bitter hint from the utazi leaves that balances the richness of the oil and meat.

Isi ewu is a richly flavored, spicy dish where the goat head is slow-cooked, chopped into pieces, and then simmered in a thick, savory sauce made from a blend of traditional spices and palm oil.

Fisherman Soup is a rich, spicy, and flavorful seafood-based soup that originates from the riverine areas of Nigeria,

Asun is a special goat meat delicacy usually which is fire-roasted or grilled, then chopped into bite-sized pieces and tossed in a spicy pepper sauce made with fresh scotch bonnet peppers, onions, garlic, and sometimes bell peppers for color and flavor

Fish pepper soup is a spicy, brothy soup made with fresh fish, herbs, and spices. It’s typically enjoyed as a light meal or a starter and it’s pairs well with steamed white rice, boiled yam or pounded yam

Chicken pepper soup is a warm, spicy, and aromatic special dish made with tender chicken pieces simmered in a richly seasoned broth. Infused with a blend of traditional spices such as calabash nutmeg, chili peppers, ginger, garlic, and onions,

Your choice or rice , Jollof or Fried rice or White boiled rice , served with fried plantain

Fufu, soup, and mixed meat

With plantain or moin moin for an additional charge

Special spicy fried red bell and tomato sauce (very spicy).

Ofada rice — a flavorful blend of red/green bell peppers, fermented locust beans (iru), assorted meats, onions, and palm oil. This hearty, deeply savory dish is a beloved delicacy, a combo come with rice and plantain

It's made using ground melon seeds (called egusi), which give the soup a distinctive thick and nutty texture.

Bitter Leaf Soup is a rich, savory, and flavorful soup that combines washed bitter leaves, meat, fish, simmered in a thick, spicy base made from palm oil, ground crayfish, pepper, and sometimes thickening agents like cocoyam.

It's a delicacy made primarily with Afang leaves (wild spinach, also known as Gnetum africanum) and water leaves (or sometimes spinach), cooked with a generous amount of assorted meats, fish, stockfish, periwinkle, and palm oil.

Mix of beef and assorted meats like tripe and cow skin, served in a red stew.

Carefully deep fried goat meat served four pieces per portion.

Well seasoned Tilapia or Whiting fish steak

Well seasoned chicken drumsticks deep fried, and basked in red bell and tomato sauce.

Traditional West African staple made from boiled and pounded yam tubers.

Eba is a traditional Nigerian and West African staple food made primarily from garri, which is processed cassava (manioc) flakes.

Amala is made by stirring flour into hot water until it forms a smooth, stretchy dough-like consistency

Thinly sliced plantain, crispy on the outside and soft within.

Steamed bean pudding wrapped in leaves.

Golden, flaky pastry filled with a savory blend of seasoned ground meat, onions, and aromatic herbs. Baked to perfection, each pie delivers a satisfying balance of tender filling and buttery crust.

It consists of grilled, spicy meat skewers beef, that are thinly sliced, marinated in a rich blend of spices, and grilled over open flames or hot coals.