Nigerian food, cooked to order in Toronto.

Most Loved

The party jollof. Long-grain rice cooked down in a base of fire-roasted pepper, bay, thyme, and curry. Each batch finishes over open flame so the bottom catches the way it should. Plated with a quarter chicken.

Ground melon seed cooked low in palm oil with spinach, smoked turkey, and goat meat until everything thickens together. Served with yam we pound by hand in the morning, soft and a little sticky the way it should be.

Heirloom ofada rice steamed in banana leaves, plated with ayamase. The stew gets its colour from blended ata-rodo and its weight from locust beans. Served with boiled egg and assorted meats on top.

Same smoky party jollof, served with beef we marinate overnight and braise low until it pulls apart with a fork.

The curry-yellow kind. Long-grain rice tossed with carrot, green bean, sweet corn, liver, and shrimp. The version that shows up at every Naija birthday party.

Basmati cooked in fresh coconut milk so it picks up the sweetness without going soft. Plated with our tomato-pepper stew and chicken.

Honey beans simmered in palm oil and red pepper until the porridge thickens. Served with sweet ripe plantain fried in slices on top.

Soft yam simmered down in palm oil with crayfish, scotch bonnet, and smoked fish until it breaks into a thick porridge. Comfort food the way it gets cooked at home.

The Yoruba lunch plate. Smooth yam-flour amala with jute-leaf ewedu, beans gbegiri, and stew on top. Order it the way Holly's mother served it on Lagos Mainland, all three in one bowl.

Cassava eba with a thick okra soup, assorted meats, and stockfish. Eaten the way it always has been: pinch a piece, dip it, swallow.

Hand-pounded yam with efo riro, the vegetable stew built thick with palm oil, locust beans, smoked turkey, and goat. The Sunday meal at Holly's mother's table.

Hand-cut beef rolled in our own yaji blend and fire-grilled over coals. We toast and grind the spice ourselves, which is the difference between suya that tastes like the Lagos roadside and suya that tastes like nothing in particular. Served with raw onion and tomato.

Smoked goat tossed in a hot pan with scotch bonnet, bell pepper, and onion. Hot. Order it with a chapman.

Whole tilapia, scored and rubbed in our pepper paste, grilled to order. Plated with yam fries.

Tender snail in a thick pepper sauce, the way it gets served at owambes back home. Order it once. You will know.

Chicken marinated in our pepper paste, fried until the edges crisp, then tossed back in the sauce with onion and bell pepper. Hot the way it should be.

Whole croaker fried golden, then finished in a thick pepper sauce with onion, scotch bonnet, and bell pepper. The owambe favourite, plated to order.

Smoky party jollof with assorted protein and dodo on the side. Feeds 10 comfortably. Order at least 48 hours ahead.

The full party tray. Jollof, fried rice, chicken, plantain, and salad for twenty. Order at least 72 hours ahead.

A full tray of peppered chicken tossed in our sauce with onion and bell pepper. Pairs with any of our jollof or fried rice trays. Order at least 48 hours ahead.

Three soups, three swallows. Egusi, efo riro, and okra with pounded yam, eba, and amala. Set up family-style for ten.