Our Menu Explained

Oxtail in Palm Nut Stew

Bone. Palm nut. Tomato. Time. Slow-cooked until the meat falls off on its own. Comes with fufu or jollof.

Egusi

Melon seed, spinach, peppers, and palm oil. Thick enough to stand a spoon in.

Pepper Goat

Goat slow-braised with scotch bonnet, ginger, and onion. Served with fufu or jollof rice.

Goat Pepper Soup

Goat. Pepper. Ginger. Broth. The one your auntie makes when someone's sick.

Beef Stew

Beef, tomato, garlic, ginger. Slow cooker, low heat, full day. Fufu or jollof.

Fish Stew

Whole pompano, tomato, scotch bonnet. Pulled apart with the spoon. Fufu or jollof.

Beef Suya

Thin-sliced beef, peanut, pepper, ginger. Grilled over flame. Eaten standing up.

Chicken Suya

Chicken, suya spice, lemon. Marinated, grilled, no sauce needed.

Tofu Suya

Tofu, peanut-chili rub, flame. Same spice. No compromise.

Zo-Zo Wings

Wings, Zo-Zo spice, grill. Chef Adjo's house rub. Nothing else tastes like it.

Chicken Yassa

Chicken, lemon, mustard, caramelized onion. From the Wolof kitchens of Senegal. Fufu or jollof.

Plantain, pounded smooth. Torn by hand and dipped in stew.

Tomato, pepper, rice, patience. That's the whole trick.

Plantain, oil, salt. Sweet on the outside, tender in the middle.

Flour, yeast, sugar. Fried, dusted, eaten hot.

Black eyed peas, herb broth, onion. Simmered all morning.

Savory hand pie filled with seasoned meat and vegetables.

Crunchy, lightly sweetened West African pastry bites.