Nigeria palace restaurant

Jollof Rice

Long-grain rice cooked in a seasoned tomato-pepper base with a lightly smoky bottom crust that signals it was finished over high heat the proper way

Egusi Soup

Ground melon seed soup thick with leafy greens, palm oil, and stockfish — rich, earthy, and deeply flavoured with locust beans

Pounded Yam

Silky, elastic mound of yam that acts as the ideal vehicle for egusi or pepper soup — properly dense, not gluey

Pepper Soup

Clear, fiercely spiced broth built on goat or catfish with uziza leaf and African pepper — warming and medicinal in the best way

Suya

Char-grilled beef skewers coated in spiced groundnut powder — smoky, nutty, and addictive as a starter or side

Fried Plantain (Dodo)

Ripe plantain slices fried to a caramelized, yielding sweetness that cuts through the richness of the stews

Goat Meat Stew

Slow-cooked goat on the bone in a concentrated tomato-pepper base — tender, fall-apart, and worth the wait if ordered fresh