Afang soup (SPINACH WITH UKAZI LEAVE) is a rich, flavorful Nigerian dish , It is made with fish ,and  meat of choice 

Spiced with peppers and seasoned with local flavors, afang soup is a cultural staple, often served with pounded yam, fufu, or eba for a wholesome, satisfying meal.

Afang soup (SPINACH WITH UKAZI LEAVE) is a rich, flavorful Nigerian dish , It is made with fish ,and  meat of choice 

Spiced with peppers and seasoned with local flavors, afang soup is a cultural staple, often served with pounded yam, fufu, or eba for a wholesome, satisfying meal.

you can request for extra meat, fish and swallow with the additional cost of  ( meat  and fish  $9.99 each,  swallow $5.99)

Afang soup SPINACH WITH UKAZI LEAVE is a rich, flavorful Nigerian dish , It is made with assorted stock fish , dry and goat meat

This hearty soup combines the earthy, slightly bitter taste of afang leaves (wild spinach, scientifically Gnetum africanum) with the tender, nutrient-packed waterleaf (Talinum triangulare), creating a vibrant green base, 

Spiced with peppers and seasoned with local flavors, afang soup is a cultural staple, often served with pounded yam, fufu, or eba for a wholesome, satisfying meal.

you can request for extra meat, fish and swallow with the additional cost of  ( meat  and fish  $9.99 each  swallow $5.99)

Asun Goat meat is a pepper goat meat that can be paired with rice or yam

extra sauce $9.99

extra $5.99

extra plaintain $5.99

Ayamase, also known as Ofada stew, is a Nigerian soup from the Yoruba people, popular in southwestern Nigeria. It’s a spicy green pepper-based stew made with green bell peppers or tatashe, onions, assorted meats, palm oil, and sometimes bleached to enhance flavor. Often paired with Ofada rice, it’s known for its bold, fiery taste and is a staple at celebrations and local eateries.

you can request for extra meat, fish  with the additional cost of  ( meat  and fish  $9.99,each  )

Ayamase, also known as Ofada stew, is a spicy Nigerian green pepper stew made with green bell peppers, scotch bonnet peppers, onions, and palm oil, infused with smoky iru (locust beans) and crayfish. Paired with assorted meats like beef, tripe, cow skin, and liver, this rich, flavorful dish is traditionally served with rice but complements yam, plantain, or bread, offering a bold, aromatic taste of Yoruba cuisine

Ayamase, also known as Ofada stew, is a Nigerian soup from the Yoruba people, popular in southwestern Nigeria. It’s a spicy green pepper-based stew made with green bell peppers or tatashe, onions, assorted meats, palm oil, and sometimes bleached to enhance flavor. Often paired with Ofada rice, it’s known for its bold, fiery taste and is a staple at celebrations and local eateries.

a plate of ayamase is 19.99

Nigerian Banga Soup, it is made of Palm fruit extract Soup, is a rich, flavorful dish. Made from palm fruit extract, it has a thick, creamy texture and a distinctive nutty taste. The soup is cooked with assorted meats like beef, goat, or Fresh fish, infused with spices such as cayenne pepper, onions, and local seasonings like ogiri or iru. Often garnished with leafle vegetable leaves, it’s typically served with swallow staples like pounded yam, fufu, or starch, offering a hearty, aromatic meal.

Nigerian Banga Soup, it is made of Palm fruit extract Soup, is a rich, flavorful dish. Made from palm fruit extract, it has a thick, creamy texture and a distinctive nutty taste. The soup is cooked with assorted meats like beef, goat, or Fresh fish, infused with spices such as cayenne pepper, onions, and local seasonings like ogiri or iru. Often garnished with leafle vegetable leaves, it’s typically served with swallow staples like pounded yam, fufu, or starch, offering a hearty, aromatic meal.

you can request for extra meat, fish and swallow with the additional cost of  ( meat  and fish  $9.99,each   swallow $5.99)

Stew made with palm fruit extract and tomatoes 

you can request for extra meat, fish with the additional cost of  ( meat  and fish  $9.99,each )

Beans and Dodo is a popular Nigerian dish combining stewed beans (often black-eyed peas or brown beans) with fried ripe plantain (dodo). The beans are cooked with palm oil, onions, peppers, and spices, creating a hearty, savory stew. The sweet, caramelized plantain adds a contrasting flavor and texture. It’s a beloved comfort food, often enjoyed as a main dish or side.

extra bean and extra dodo at $5.99 each

extra meat or fish at $9.99 each

extra bean and extra dodo at $5.99 each

extra meat or fish at $9.99 each

extra bean and extra Porridge at $7.99 each

extra meat or fish at $9.99 each

Beans and yam porridge is a hearty, traditional Nigerian one-pot dish that combines protein-rich brown or honey beans with chunks of yam, simmered in a flavorful base of palm oil, onions, peppers, and seasonings. This nutritious meal provides a balance of protein, complex carbohydrates, fiber, vitamins, and minerals, promoting heart health, digestion, and sustained energy. It's often enjoyed plain or with additions like fish or vegetables, and can be served watery or thick for breakfast, lunch, or dinner

It comes with 10 pieces of plantain 

Bitter leaf soup, known as Ofe Onugbu in Igbo cuisine, is a traditional Nigerian dish celebrated for its bold flavors and nutritional value. This hearty soup features bitter leaves (Vernonia amygdalina), which impart a distinctive, slightly bitter taste that balances beautifully with rich, savory ingredients. Prepared with tender goat meat, the dish is a flavorful blend of earthy, spicy, and umami notes

Bitter leaf soup, known as Ofe Onugbu in Igbo cuisine from Nigeria, is a traditional West African dish celebrated for its distinctive flavor and nutritional value. The soup is built around bitter leaves (Vernonia amygdalina), which impart a unique bitter taste that balances with savory, spicy, and earthy notes. The leaves are typically washed thoroughly to reduce excessive bitterness, though some bitterness is retained for authenticity.

Bitter leaf soup, known as Ofe Onugbu in Igbo cuisine, is a traditional Nigerian dish celebrated for its bold flavors and nutritional value. This hearty soup features bitter leaves (Vernonia amygdalina), which impart a distinctive, slightly bitter taste that balances beautifully with rich, savory ingredients. Prepared with tender goat meat, the dish is a flavorful blend of earthy, spicy, and umami notes

itter leaf soup, known as Ofe Onugbu in Igbo cuisine, is a traditional Nigerian dish celebrated for its bold flavors and nutritional value. This hearty soup features bitter leaves (Vernonia amygdalina), which impart a distinctive, slightly bitter taste that balances beautifully with rich, savory ingredients. Prepared with tender goat meat of choice.

you can request for extra meat, fish and swallow with the additional cost of  ( meat  and fish  $9.99 each   swallow $5.99)

Nigerian buns are small, dense, deep-fried dough balls, popular as a street food and snack. Made from a simple batter of flour, sugar, yeast, and sometimes eggs or milk, they have a slightly sweet flavor and a crispy exterior with a soft, chewy interior. Often enjoyed fresh and warm, they’re a beloved, affordable treat in Nigeria.

Chicken and Shrimp  is a creamy, indulgent pasta dish featuring tender chicken and succulent shrimp tossed in a rich sauce. The sauce, made from butter, heavy cream, garlic, and Parmesan cheese, coats fettuccine or other pasta, creating a velvety texture with savory, garlicky flavors. 

Nigerian chin chin is a popular snack made from a dough of flour, sugar, butter, and milk, often flavored with nutmeg, vanilla, or citrus zest. The dough is kneaded, cut into small shapes (like cubes or strips), and deep-fried until golden and crunchy. It can be soft or hard, sweet or savory, and is a staple at celebrations, especially Christmas, or enjoyed as an everyday treat.

extra coconut rice, meat or fish  $9.99 each

extra dodo $5.99

Coconut rice is a fragrant, slightly sweet dish made by cooking rice in coconut milk instead of water, often with a pinch of salt. Popular in tropical regions, it has a rich, creamy texture and subtle nutty flavor. It’s commonly served as a side dish with curries, grilled meats, or seafood,. Variations may include spices, herbs, or ingredients like pandan leaves or toasted coconut.