Fried Plaintain: Plaintain fried in sunflower oil which enhances the flavour of the plaintain.
Yam Pottage: Yam cooked in blended fresh tomatoes, onions, red peppers, spice, sunflower oil and salt.
Jollof Rice:: Rice cooked in plum tomatoes, red peppers, onions, vegetable stock, scotch bonnet, sunflower 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 and red onions.
Stewed Chicken &Turkey: We use chicken & turkey on the bone as we are of the view that the bone adds more flavour to it. The chicken & turkey are seasoned and then baked. Once baked, it is garnished with lightly cooked mixed peppers, onions, ginger, garlic and spices.
Spinach Stew: Fresh spinach, fresh Kale, green peppers, onions, sunflower oils and seasoning are the ingredients used in making our spinach stew..
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.
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 take great care in the preparation of our dishes and all our dishes are dairy, gluten free and suitable for vegetarian and vegan (apart from the chicken/turkey).
Flavors of Africa