The menu.

Fresh catfish in a peppery, aromatic broth with yam chunks and uda spice.

Melon-seed soup with spinach, goat meat, and a generous side of pounded yam.

Smoky party-style jollof rice with fried plantain, coleslaw, and grilled chicken.

Flame-grilled beef suya in yaji spice with onions, tomato, and fresh cabbage.

Creamy coconut rice with shrimp, peppers, and spring onions.

Nigerian fried rice with mixed vegetables, liver, and a fried egg on top.

The classic. Smoky tomato rice with fried plantain on the side.

Spaghetti in a peppery tomato-and-meat sauce with fried plantain.

Palm fruit soup with assorted meat, periwinkle, and banga spice.

Melon-seed soup with bitterleaf, spinach, and tender goat meat.

Wild-mango-seed soup with spinach, goat meat, and dried fish.

Okra with shrimp, crab, mussels, and white fish in a rich palm-oil base.

Ugu and waterleaf with periwinkle, stockfish, and palm oil.

Yam-flour swallow with a distinctive earthy finish.

Garri, perfectly turned. Gluten-free.

Cassava fufu — tangy, traditional, satisfying.

Smooth. Pillowy. The reference standard.

Soft semolina swallow — gentle on the palate.

Whole-wheat swallow, lighter density.

Two skewers of thin beef in yaji spice. Classic.

Two skewers of marinated chicken in yaji. A milder suya.

Whole catfish, deep-fried to a shatter-crisp edge.

Slow-cooked goat meat in a dry pepper rub. Off-the-bone tender.

Braised until the meat falls off. Rich, glossy, gelatinous.

Braised, then fried, then tossed in a fresh pepper glaze.

Sweet, ripe plantain — caramelised edges.

Flaky pastry filled with seasoned minced beef, carrot, potato.

Golden, pillowy fried dough. Best hot.

Puff-puff, samosa, spring roll, yaji shrimp, peppered chicken — for two.

Still, chilled.

Nigeria's signature mocktail. Angostura, grenadine, citrus.

Lightly spiced millet drink — naturally sweet.

Non-alcoholic malt drink. Ice-cold.

Chilled hibiscus tea with ginger and pineapple.