Naija Jollof downtown Bathurst and Queen

Jollof Rice

The restaurant's signature and namesake — smoky, tomato-stewed rice with that sought-after bottom-pot caramelization that Nigerian cooks call 'party jollof'

Egusi Soup

Ground melon seed soup cooked with leafy greens and meat in a rich palm oil base — earthy, deeply savoury, best eaten with pounded yam or fufu

Suya

Hausa-style spiced grilled meat skewers dusted with yaji (groundnut spice mix) — charred edges, aromatic heat, typically served with sliced onions and tomatoes

Fried Plantains (Dodo)

Ripe plantain sliced and pan-fried until caramelized and tender — sweet, slightly crisp at the edges, an essential side to any rice or soup order

Pepper Soup

Thin, intensely spiced broth with goat or catfish, loaded with uziza leaves and African pepper — restorative and fiery, an acquired taste that converts quickly

Puff Puff

Light, yeasted fried dough balls — pillowy inside, golden outside, lightly sweet and perfect for snacking while you wait for the main

Nigerian Fried Rice

A more complex take than the takeout version — cooked with liver, shrimp, and mixed vegetables in a savoury stock, fragrant and distinctly different from Chinese-style fried rice