Little Naija Restaurant

Jollof Rice

The benchmark dish of any Nigerian kitchen — smoky, tomato-stewed long-grain rice that should carry a char at the bottom of the pot

Egusi Soup

Ground melon seed soup cooked with leafy greens, palm oil, and assorted meat — rich, nutty, and intensely savory

Pounded Yam

Silky, elastic swallow made from boiled yam — the traditional vehicle for soups like egusi and ogbono

Suya

Grilled beef skewers dusted in spiced groundnut powder — smoky, slightly charred, with real heat

Fried Plantains (Dodo)

Ripe plantains fried until caramelized and yielding — a mandatory side that balances the heat of the soups

Pepper Soup

Thin, fiery broth with goat or catfish and aromatic spices — warming and medicinal in the best way