The Menu

Slow-braised goat meat with aromatic spices and scent leaf. The broth is the point.

Chicken pieces cooked in pepper soup spices with scent leaf and onion.

Ground melon seeds cooked with bitterleaf, stockfish, and palm oil.

Palm fruit extract with dried fish, beletete, and atama leaves. Delta style.

Oha leaves in cocoyam paste with smoked meat and crayfish.

Mango seed draw soup with uziza, ugu, and assorted meat.

Spiced beef skewers with raw onions, tomatoes, and yaji rub.

Half bird with house spice rub and properly charred skin.

Spicy goat meat bites seared with peppers and onions.

Grilled gizzard tossed in pepper sauce. A proper starter.

Whole croaker dressed with onion and pepper sauce.

Party-style rice with fried plantain, coleslaw, and your choice of protein.

Mixed vegetables, liver, prawns, and fried egg on top.

Delta-style rice cooked in palm oil with assorted dried fish.

Cassava granules stirred with hot water. Served with soup.

Delta-style firm swallow. Best paired with Banga soup.

Fermented cassava swallow. Served with soup of choice.

Crunchy fried dough bites, lightly sweetened. Good to go.

Three pieces. Deep-fried dough balls dusted with sugar.

Samosa, spring roll, puff puff, and peppered chicken.

Grenadine, lime, Fanta, Sprite, and cucumber.

Hibiscus flower brew with ginger and pineapple.

Traditional palm drink, served chilled.

Millet drink with ginger and clove.

Chilled tiger nut milk. Sweet and creamy.