The menu

African salad — cassava, ugba, palm oil, stockfish.

Oil bean salad, Eastern classic — sharp, rich, celebratory.

Spiced cow foot in palm oil sauce — soft heat, deep flavour.

Goat head delicacy, traditional Eastern seasoning.

Peppered leaf soup — aromatic, bold, comforting.

Melon-seed soup with assorted meats — a house favourite.

Vegetable-rich soup with waterleaf and afang.

Palm-nut soup — silky, fragrant, deeply Southern.

Light, spicy broth — perfect starter or late-night bowl.

Fresh catfish in aromatic pepper broth.

Mixed cuts in a warming, spicy broth.

Party-style jollof — smoky tomato base, cooked to order.

Nigerian fried rice with vegetables and gentle spice.

Rich tomato stew with tender chicken pieces.

Slow-cooked beef in classic Nigerian stew.

Spicy grilled goat — smoky, peppery, shareable.

Charred fish served with roasted plantain.

Steamed bean pudding — soft, savoury, comforting.

Crispy bean fritters — best eaten hot.

Party favourites — spring rolls, puff puff, samosas & more.

A full table for sharing — rice, protein, soup & sides.

Event trays sized for gatherings — enquire for the menu.

Flaky pastry, seasoned filling — baked fresh to order.

Celebration cakes and pastry trays — ask for flavours.