Jaji

Bolani Triangles

Roasted winter squash–filled flatbread with crispy leeks and green chutney, vegan and vibrant

Suya

Spiced grilled beef skewers with a dry, deeply seasoned crust built on ground groundnuts and a blend of West African spices — smoky, savory, and finger-staining in the best way

Ducktu

Confit duck dumpling served with miso‑ginger consommé and charred leeks, a theatrical small bite

Jollof Rice

Smoky tomato-based rice cooked low and slow until each grain is stained deep red and carries the flavor all the way through — the benchmark dish for any Nigerian kitchen

My Jigar

Silky chicken liver mousse on housemade brioche with toasted seeds, pomegranate, and pine nuts

Puff Puff

Soft, pillowy fried dough balls with a lightly sweetened interior and a golden, barely-crisp shell — the right way to end a West African meal

Shola‑Qorooti Croquettes

Mung bean sticky‑rice croquettes with caramelized onion, walnut‑qoroot aioli and mint oil

Egusi Soup

Thick, earthy stew built on ground melon seeds and leafy greens, best scooped up with fufu or pounded yam — a deeply comforting one-bowl meal

Tikka Wagyu Steak Skewer

Top sirloin skewer glazed with pomegranate‑ginger syrup, halal and gluten‑free

Pepper Soup

Thin, intensely spiced broth with goat or chicken and a warming, almost medicinal heat from African pepper blends — restorative and bracing

Chapli Wagyu Beef (3)

Wagyu ground‑beef patties with sumac‑naan and chutney, halal and gluten‑free

Whole McFarland Trout

Whole trout with jalebi, green‑cardamom‑chili crisp, herb salad and sour‑orange‑saffron rice

Qarot and the Hen

Herbed whole Cornish hen with qabuli pallow, heirloom carrots, golden raisin and toasted almond

Saffron Ice Cream

Vegan saffron ice cream with coconut, hibiscus and lime zest

Green Cardamom Basque Cheesecake

Basque‑style cheesecake with kumquat marmalade and orange gel, gluten‑free possible