Authentic West African staples cooked with tradition, aromatic scotch bonnets, slow-simmered rich stews, and golden sweet plantains. Delivered steaming hot to your door or ready for express pickup.
Smoky Party Jollof & Braised Oxtail
Authentic Heritage Spices
Slow-Simmered Daily
Top customer-voted signatures ordered daily in San Francisco.
Long-grain rice slow-cooked in a roasted plum tomato, red bell pepper, and scotch bonnet reduction with authentic party firewood smokiness, topped with fork-tender slow-braised beef oxtail and golden plantains.
Tender, thinly ribboned flank steak crusted generously in authentic roasted peanut Yaji spice blend, grilled over open flames and served with raw red onions, fresh plum tomatoes, and extra pepper.
Traditional nutrient-rich soup made from stone-ground melon seeds, organic spinach, dried crayfish, smoked catfish, and tender assorted meats. Served alongside freshly prepared, pillowy pounded yam swallow.
Ripe yellow plantains hand-cut thick and fried until golden amber, caramelized on the outside with a sweet, tender molten center. Sprinkled with cracked sea salt.
Six pillowy, deep-fried West African sweet yeast dough balls infused with freshly grated nutmeg and cinnamon, drizzled with warm spiced honey.
Traditional house-brewed drink made from whole dried hibiscus calyxes steeped with freshly crushed ginger, pineapple peel, and cloves. Lightly sweetened with pure cane sugar and served over ice.
Party-style smoky jollof rice, waakye, and fragrant seasoned rice cooked in rich spiced tomato reductions.
Long-grain rice slow-cooked in a roasted plum tomato, red bell pepper, and scotch bonnet reduction with authentic party firewood smokiness, topped with fork-tender slow-braised beef oxtail and golden plantains.
Traditional Ghanaian rice and black-eyed peas cooked with indigenous dried sorghum leaves, accompanied by spaghetti (talia), fried plantains, hard-boiled egg, stewed beef, and hot black shito pepper sauce.
Tender grilled meats crusted in traditional roasted peanut yaji spice with charred red onions.
Tender, thinly ribboned flank steak crusted generously in authentic roasted peanut Yaji spice blend, grilled over open flames and served with raw red onions, fresh plum tomatoes, and extra pepper.
Fresh whole red snapper cross-scored and rubbed with crushed scotch bonnet peppers, garlic, ginger, and bouillon, fire-roasted whole and topped with sauteed bell pepper and red onion gravy.
Nutrient-dense melon seed egusi, goat pepper soup, and peanut stews served with fluffy pounded yam.
Traditional nutrient-rich soup made from stone-ground melon seeds, organic spinach, dried crayfish, smoked catfish, and tender assorted meats. Served alongside freshly prepared, pillowy pounded yam swallow.
Caramelized sweet plantains (dodo), spiced kelewele, flaky Nigerian meat pies, and steamed moi-moi.
Ripe yellow plantains hand-cut thick and fried until golden amber, caramelized on the outside with a sweet, tender molten center. Sprinkled with cracked sea salt.
Ripe sweet plantain cubes tossed in crushed ginger root, cayenne, anise seeds, and nutmeg, flash-fried until caramelized with crunchy roasted peanuts on top.
Two flaky, buttery golden shortcrust pastry hand pies generously packed with minced beef, tender potatoes, carrots, onions, and aromatic African thyme.
Warm golden spiced puff-puff pastries with aromatic nutmeg and wild honey glazes.
Six pillowy, deep-fried West African sweet yeast dough balls infused with freshly grated nutmeg and cinnamon, drizzled with warm spiced honey.
House-brewed Zobo/Sobolo hibiscus cooler, fresh ginger pineapple nectars, and chilled malts.
Traditional house-brewed drink made from whole dried hibiscus calyxes steeped with freshly crushed ginger, pineapple peel, and cloves. Lightly sweetened with pure cane sugar and served over ice.
100% cold-pressed golden pineapple juice infused with fiery fresh ginger root and lime juice. Pure sunshine in a bottle.