Calabar Grill & Bar Toronto

Pepper Soup

Thin, intensely spiced broth — deeply aromatic with uziza and calabash nutmeg — served with goat meat or fish that pulls cleanly from the bone

Egusi Soup

Ground melon seed soup cooked down with palm oil, leafy vegetables, and assorted meats until it reaches a rich, almost grainy-thick consistency — served with pounded yam or eba

Grilled Chicken or Goat

Suya-spiced whole portions grilled over open heat, charred on the outside and juicy within — the "Grill" in the name earns its place here

Afang Soup

Calabar's signature wild leafy vegetable soup cooked with waterleaf, palm oil, and seafood or assorted meat — more bitter and complex than Edikaikong

Jollof Rice

Party-style tomato-base rice cooked until each grain is stained through and faintly smoky at the bottom — the benchmark Nigerian staple done without shortcuts

Pounded Yam

Dense, elastic swallow with a clean yam flavor — the correct vehicle for the thicker soups and stews on the menu

Fried Plantain (Dodo)

Sweet, caramelized plantain slices with a golden crust — reliably good as a side or snack with drinks at the bar