Rice Dishes -
Dive into the rich, earthy taste of Afang Soup—a beloved delicacy from the Efik and Ibibio kitchens of Southern Nigeria. Made with finely shredded Afang (okazi) and waterleaf vegetables, this hearty soup is slow-cooked with premium meats, stockfish, and periwinkle, all simmered in a richly seasoned broth.
Thick, nutritious, and packed with flavor, Afang Soup is perfect with pounded yam, fufu, or rice. Every spoonful is a celebration of tradition and taste.
Deep roots. Bold flavor. Home in every bite.
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Ayamase, also known as designer stew, is a Yoruba classic made with green peppers, onions, bleached palm oil, and a generous mix of assorted meats and offals. It’s bold, deeply spiced, and packed with flavor that hits all the right notes.
Usually served with Ofada Rice, but honestly, it slaps with any rice you’ve got.
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Nothing brings people together like a good pot of Beef Stew. We start by blending fresh tomatoes, red peppers, and onions, then fry it low and slow until it’s thick, rich, and full of deep flavor. Then we add tender beef that’s been seasoned just right, soaking up all that goodness.
This is the kind of stew that makes everything better. Spoon it over rice, yam, plantain, or even spaghetti and just watch it disappear.
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Experience the richness of Nigerian heritage with Edikang Ikong, the legendary vegetable soup from the Efik and Ibibio people of Cross River and Akwa Ibom States. Made with a lush blend of fresh fluted pumpkin leaves (ugu) and waterleaf, this soup is generously packed with assorted meats, dried fish, stockfish, and periwinkle, all simmered in a deeply flavorful broth.
Nutritious, hearty, and soul-warming, Edikang Ikong is best enjoyed with pounded yam, eba, or fufu—and always leaves you wanting more.
A royal recipe. Rich in flavor. Rooted in tradition.
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Rich. Spicy. Unmistakably Nigerian.
Efo Riro is a beloved Yoruba delicacy made with sautéed spinach (or traditional green leaves), simmered in a deeply flavorful pepper sauce with palm oil, onions, and a blend of local seasonings. It’s packed with assorted meats, stockfish, and sometimes crayfish, creating a stew that’s bold, hearty, and full of depth.
It pairs beautifully with rice, amala, eba, pounded yam, or even boiled yam.
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Thick. Flavorful. 100% Naija Classic.
Egusi Soup is one of Nigeria’s most beloved dishes, made from ground melon seeds, blended with peppers, onions, palm oil, and traditional seasonings. It’s simmered with assorted meats, stockfish, and sometimes spinach or bitter leaf, giving it a rich, nutty, and deeply satisfying flavor.
It’s perfect with pounded yam, eba, amala, semo or any swallow of your choice.
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Straight from the coastal kitchens of the Niger Delta, Fisherman Soup is a seafood lover’s dream. Bursting with fresh fish, prawns, periwinkle, and sometimes crab or snail, this light yet flavorful broth is simmered with fragrant spices, peppers, and herbs in a way that warms both heart and soul.
Traditionally prepared without oil, this delicacy is clean, wholesome, and deeply satisfying—perfect with pounded yam or any swallow of your choice.
Fresh catch. Bold flavor. Pure coastal comfort.
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There’s nothing like a good plate of Fried Fish Stew to make you feel at home. We start with fresh tomatoes, red peppers, and onions, fry it low and slow until it’s thick, rich, and packed with flavor. Then we add crispy fried fish that soaks up all that spicy goodness.
It goes perfectly with rice, yam, plantain, or even a plate of spaghetti. Simple, filling, and full of that real Naija taste.
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Bold. Rich. Everyday Favorite.
Fried Stew is that go-to Nigerian classic we all grew up on. Made with blended tomatoes, red peppers, onions, and fried in hot oil till it's rich and thick. Then we load it with juicy beef, turkey, or chicken, depending on how you like it.
It’s perfect with rice, boiled yam, plantain, or even spaghetti. Simple, satisfying, and full of flavor.
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Savor the rich, earthy taste of the East with our authentic Oha Soup—a cherished Igbo delicacy made from freshly plucked oha (ora) leaves, cocoyam thickener, and a blend of tender meats, stockfish, and traditional seasonings. Slow-cooked in rich palm oil with a touch of ogiri for depth, every spoonful brings comfort and culture to your plate.
Perfect with pounded yam, fufu, or semovita, Oha Soup is more than just a meal—it’s a taste of home.
Authentic. Aromatic. Unforgettable.
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Simple. Stretchy. So satisfying.
Okra Soup is a classic Nigerian favorite. It’s made with finely chopped okra, cooked in a rich pepper sauce with palm oil, assorted meats, and local seasonings. Thick, slightly slimy (in the best way), and full of bold flavor, this is comfort food at its finest.
It goes perfectly with eba, pounded yam, semo, or amala. Just dip and enjoy.
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Experience the bold, smoky depth of Red Ofada Sauce, a traditional Yoruba delicacy that perfectly complements the earthy flavor of Ofada rice. This rich, pepper-based stew—locally known as Ayamase or obe dudu when made with green peppers—gets its fiery red hue from a blend of ripe red bell peppers, hot chilies, and deeply caramelized onions.
Simmered slowly in bleached palm oil and packed with assorted meats, ponmo (cow skin), and sometimes boiled eggs, Red Ofada Sauce is a full-bodied, spicy delight that fills the senses and satisfies every craving.
Spicy. Smoky. Deeply rooted in culture.
Best enjoyed with Ofada rice served on traditional leaves, this sauce is a celebration of indigenous flavor and culinary heritage. -
Slippery. Savory. Ocean Fresh.
Dive into the rich, soul-warming taste of Seafood Okra Soup. Made with freshly chopped okra and cooked in a spicy pepper sauce, it’s loaded with prawns, calamari, periwinkles, and fish. Stretchy, spicy, and full of flavor, just the way real Naija seafood lovers like it.
Best enjoyed with eba, semo, fufu, or amala. Just pick your favorite swallow and dig in.
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