Spinach Stew: Fresh spinach, fresh Kale, green peppers, onions, rapessed oils and seasoning are the ingredients used in making our spinach stew..
Stewed Chicken or Turkey: We use chicken & turkey on the bone as we are of the view that the bone adds more flavour to it. The chicken or turkey are seasoned and then boiled from where they are bbq on the grill before been stewed in a family marinate that contains nuts, fresh dried ginger, smoked paprika, salt, dried garlic & vegetable stock.
Fried Plaintain: Plaintain fried in rapeseed oil which enhances the flavour of the plaintain.
Our menu has been designed and put together based on our objectivity of taking Nigerian cuisine to every home in the U.K. The simplicity of our menu is intended to assist in achieving this goal. We source majority of our ingredients locally and pride ourselves on using locally source produce. We only use palm leaf plates and wooden cutleries to serve our award winning dishes. We take great care in the preparation of our dishes and all our dishes are dairy, gluten, soya, sugar and palm oil free and suitable for vegetarian and vegan (apart from the chicken/turkey).
Moi moi: Black-eyed beans soaked in water then peeled and blended with tomatoes, red peppers, onions, and salt. Once the mixture is blended to a smooth consistency, it is then baked in the oven.
Jollof Rice:: Rice cooked in plum tomatoes, red peppers, onions, vegetable stock, scotch bonnet, rapeseed oil, salt, tomato paste and bay leaf. This recipe has been used by generations in the family and it was passed down to me by my grandmother who was nicked name mama oni rice (mama who sells rice). The rice once cooked is garnished with freshly sliced tomatoes.