Dish Category: Nigerian Dishes

Steaming hot yam flour swallow (Amala dudu) served with rich, dry-fried Yoruba spinach and pepper sauce laden with smoked panla fish.

Rich, smoky firewood party Jollof rice infused with roasted tomatoes, red bell peppers, scotch bonnet, bay leaves and traditional Nigerian seasoning.

Smooth, elastic pounded yam paired with authentic stewed spinach loaded with crayfish, pomo and goat meat.

Vibrant seasoned rice tossed with diced carrots, sweet corn, green peas, runner beans, liver and seasoned aromatics.

Simmering hot, revitalizing herbal broth made with fresh river catfish, uziza seeds, uda pods, and wild African aromatics.

Locally harvested aromatic brown rice served inside fresh green leaves with spicy, slow-bleached palm oil Ayamase pepper sauce with assorted offals and boiled eggs.

Tender country fowl cuts simmered in warming pepper soup broth with local scent leaves and crushed alligator pepper.

Traditional village-style concoction rice simmered in red palm oil, dried bonga fish, crayfish, scent leaves and smoked dry meat.

Succulent bite-sized goat meat in aromatic spicy broth seasoned with roasted peppers and medicinal herbs.

Fragrant rice gently simmered in freshly extracted rich coconut milk with tiger prawns and warm Nigerian herbs.